# La Part des Anges Chinon Blanc (2023)

- **Producer:** Domaine de la Noblaie
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, peach, pear, quince, lemon, toast, butter, honey, hazelnut

## About this wine

Domaine de la Noblaie is a historic estate in Ligré within the Chinon appellation of the Loire Valley, featuring tuffeau cellars dating back to the 15th century. Winemaker Jérôme Billard, who trained at Château Pétrus and Dominus Estate, crafts this rare white Chinon from 60-year-old Chenin Blanc vines grown on pure limestone hillsides. Named 'La Part des Anges' ('The Angels' Share') after the portion of wine that evaporates during its extended barrel maturation, this cuvée represents an ode to patience in a region where white wine accounts for less than 5% of total production.

## Interesting facts

- White wines account for only 3% to 5% of all wine produced in the Chinon AOC.
- The wine is named 'The Angels' Share' after the natural evaporation during 15 months of barrel aging.
- Winemaker Jérôme Billard trained at Château Pétrus and Dominus Estate before returning home.
- The estate's tuffeau limestone cellars date back to the 15th century.

## Food pairing

The ripe fruit density, vibrant acidity, and rich texture from extended lees and barrel aging make this dry Chenin Blanc an outstanding match for rich seafood, creamy white meat dishes, and regional goat cheeses. The wine's crisp limestone backbone cuts through cream sauces while matching the rich protein texture.

## Wine making process

Harvested entirely by hand in small crates at peak maturity with partial botrytis, only the heart of the press run is selected for this cuvée. Spontaneous fermentation occurs with native yeasts in oak barrels placed inside deep tuffeau cellars. The wine ages for 15 months in large foudres and 500-liter demi-muids, followed by 6 months of resting in stainless steel tanks prior to bottling without aggressive intervention.