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Terre De L'Elu 'Le Radeau de la Meduse' 2020

$41.40 in mix 6+ $46.00 per bottle
Availability: translation missing: en.general.icons.icon_check_circle icon 13 in stock, ready to be shipped

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The Wine

This vin 'Le Radeau de la Meduse' or Medusas’ Raft (named after the oil painting by Theodore Gericault but that's a story we won't go any further with here...) is based on Cabernet Franc. It's immediately charming and accessible unlike many of its Anjou contemporaries. Extremely delicious!

The Finer Details
Variety - Cabernet Franc
Country -  France
Region - Loire
Std Drinks (Approx.) - 7.7

Extra - Cork
Year - 2020
Volume - 750ml

About the Wine Maker

Terre de l’Elu is located in the tiny village of Saint-Aubin de Luigne. Their vineyard sites are scattered from the village of Chaume, famous for its sweet style of botrytized Chenin Blanc, to Chaudefons-sur-Layon near the confluence of the Layon and Loire. In this warmer and drier part of the Anjou, red varieties are widely cultivated alongside the traditional Chenin Blanc – all planted on the black slate soils of the western portion of Anjou. Terre de l’Elu was originally established by two brothers in the 1950s who sold their grapes to local negociants, and in 2008, they retired selling their estate to Thomas and Charlotte Carsin. Thomas, an agricultural engineer by training, became enamoured with viticulture during his studies. Once his formal education was complete, he travelled to Sonoma, Champagne, and Provence, supporting himself as a viticultural consultant while learning enology by working in various cellars. When Charlotte and Thomas found these vineyards for sale, it was an easy, if life-changing, decision to make. Thomas and Charlotte farm Terre de l’Elu organically and bio dynamic – certified by ECOCERT and DEMETER. After years of experience advising others, he has put his principles to work at his own estate: native cover crops are encouraged, the soil is tilled, and no synthetic products are employed. These efforts have brought new life to the soils, allowing him to preserve many of the property’s old vines. Each plot and variety is harvested by hand and brought to the cellar, where the whites are pressed and allowed a short period to settle. Most of the red wines are whole cluster fermentations. Only natural yeasts are employed, macerations are long, and the wines age in tank, barrel, or amphorae. Sulphur usage is minimal and often added just before bottling. “It would be another five or six years before I discovered this domaine, met its young proprietor, and tasted its wines for the first time. This was perhaps, judging on the interest and quality offered here, six years too long.” – CHRIS KISSACK, WINEDOCTOR.COM