Wine estates Vendée

A farm which ensures the force-feeding of fat ducks and the breeding of squabs. The duck livers are deveined and we advise you to taste them plain, fresh but not iced, accompanied by a mellow white wine. Forget the diet to taste the royal duck breast, a turnover of two duck breasts in which a foie gras has been cooked; the whole is eaten cold. As for the pigeon, it is also available in confits, gizzards, terrines and rillettes. You can also choose fresh squab, ready to cook, which you can cook yourself.

Also owners of the Vrignaud liqueurs, the Mourat vineyards are on the hillsides overlooking the Lay valley. The whole vineyard is in organic culture (of which a part in conversion). One of the largest protected wine territories. The main grape varieties for the whites are Chenin and Chardonnay, and for the reds, Negrette, Pinot Noir and Cabernet Franc. Among the vintages: Château Marie du Fou, Collection, O.V.N.I, Clos Saint-André, Moulin Blanc, and a traditional method 13.36. To be tasted at the medieval cellar at the foot of the castle and at the estate.

Estelle and Christian Chabirand acquired this 20 ha estate in 1997. On this virgin terroir, outside the appellation, they planted a 15 ha organic vineyard (Ecocert). Christian, an oenologist by training, has accumulated experience by travelling to many vineyards in France, and was awarded the Loire Trophy for Vigneron de Caractère by the Gault et Millau guide in 2017. A long maceration vinification applied on a perfect quality of grapes allows to elaborate cuvées gardes called here nicely Vins de Mémoire.

The Mercier family has been dedicated to the wine tradition since 1890. They produce AOC Fiefs Vendee wines, vins de pays du Val de Loire and a cuvée using the traditional method. The 45 ha vineyard is planted on the clay and limestone terraces on the flinty outcrop of Vix. The development of the estate is intimately linked to the activity of the wine nursery whose know-how is recognised worldwide. Thanks to this, the estate benefits from a great diversity of varieties and selections, which gives their cuvées a beautiful complexity and signs the style of their wines.

In the heart of the salt marshes, Thierry Michon produces authentic and prestigious wines on 37 hectares of biodynamic cultivation (since 1995), referenced in the guides and present on a large number of French starred tables, and in establishments in the United States, Italy and Japan. Elegant and refined wines, naturally vinified, reflecting our biodiversity and our environment. Each cuvée is a plot-based cuvée. Also sparkling wines produced using traditional methods as well as atypical wines vinified and matured in amphoras.

With a surface area of 30 ha, the Orion family's vineyard is made up of 65% red and 35% white grape varieties. The wines of Domaine de la Barbinière enjoy a good reputation. The whites are a blend of Chenin and Chardonnay, and go well with shellfish and fish. The rosés are a blend of pinot noir, gamay and cabernet; the reds are a blend of cabernet, pinot noir and gamay. Several ranges are available: Silex, Eclipse (available in white and red), the Bois Bouquet, the Douée, a sweet wine, a wine made using the traditional method and Les Parcellaires.

The Coirier family have been winegrowers from father to son since 1895. In the heart of the wine village, near Fontenay-le-Comte, the mansion with its hundred-year-old cedar tree opens onto a courtyard, next to the tasting cellar. It produces white, red and rosé AOC Fiefs Vendéens Pissotte wines. The winemaker respects the natural balance of the vine to the wine. It is to note that the exploitation is in organic farming. The special vintages of the domain are raised in oak barrels of the forest of Mervent very close. Good quality wines.

Situated on the slopes overlooking the Yon and Lay rivers, the vineyard is spread over 3 communes around Rosnay covering an area of about 45 hectares. The château was built in 1860. The family estate has developed with respect for tradition and the environment. A family know-how handed down from generation to generation. In a tasting cellar dating back nearly two centuries, you will discover the different vintages. An adjoining museum allows you to discover how our ancestors carried out the work in the vineyard and the maturing of the wine.