Richard Leroy
Richard and Sophie purchased in Rablay-sur-Layon 2ha of vines back in 1996, initially with the idea of making botrytized, noble rot wines. In 2005, he concentrated on making two exceptional dry whites from his tiny 2.7ha, including his famous "Les Noëls de Montbenault." And then the history started. Since 2011, Richard doesn’t use any sulfur added, comparing his wine in barrels bought new with the same wine in barrels bought second-hand – and impregnated with sulfur from previous uses – he noticed an extra level of purity and finesse in the wines aged in new barrels that convinced him to stop using sulfur and lets his wines express freely. He now ages all his wines in barrels bought new – which he keeps for up to 7-8 years – from tonneliers who can guarantee the neutrality of flavor and aromatics. With a fully biodynamic culture in the vines, Richard’s wines are the purest expression of the great terroir of Anjou, expressing a unique energy and intensity of Chenin Blanc.