Domaine de la Bergerie


Domaine de la Bergerie is in the heart of Côteaux du Layon AOC in the larger Anjou region of the central Loire Valley. Encompassing a total of 89 acres, the vineyards are spread throughout multiple appellations, including Anjou (blanc and rouge), Savennières, Côteaux du Layon and Quarts de Chaume.


The story started in 1964, when the young and energetic 37 year old, Marie-Scholastique Horeau purchased the estate.  Bringing the vines back from industrial farming was a task, and she was one of the first women to own and operate a wine estate in the Loire Valley. In 1979 her grandson, Yves Guégniard came home to take over the domaine with his wife Marie-Yannick.  Over the years the two purchased more vineyards in Anjou, including vineyard rows in the prestigious Coteaux de Layon vineyards of Quarts de Chaume, Chaume.  They also purchased small parcels in neighboring Savennières in the La Croix Picot and Grand Beaupreau vineyards.  


The domaine has always adhered to a high standard of excellence: green harvest, strict sorting and separate vinification of each harvested parcel. Today, Yves and Marie-Annick’s daughters Anne and Marie have taken the lead, and have converted all their vineyards to organic viticulture (certified in 2016) as well as added new energy and minimal winemaking intervention, which has only improved the quality of the wines and the health of their vineyards.

Les Pierres Girard Blanc

VARIETAL: Chenin Blanc

VINEYARD: Tufa soil over striations of schist with southeast exposure

FARMING: Certified Organic

VINIFICATION: Grapes are harvested manually over three passes. Grapes are pressed very slowly (8 hours) in order to extract the entire potential aroma. Fermentation takes place in 400L barrique (2-5 years old; none new), then the wine is left on its fine lees before being bottled one year after harvest.

 Anjou La Cerisaie 

VARIETAL: Cabernet Franc (80%), Cabernet Sauvignon (20%)

SOIL: silico-clay soil on shale alteration

FARMING: Certified Organic

VINIFICATION: Stainless Steel fermented, indigenous yeasts, grapes vilified separately and assembled after 9 months in neutral barrels.

Sous La Tonnelle Blanc

VARIETAL: Chenin Blanc

SOIL: silico-clay soil on shale alteration

FARMING: Certified Organic

VINIFICATION: Stainless Steel fermented, indigenous yeasts.

Coteaux du Layon 1er Cru Chaume Blanc

VARIETAL: Chenin Blanc

SOIL: Sandstone schists

VINIFICATION: Manually harvested and sorted by concentration of noble rot. Very slow pressing and light settling. Fermentation and aging in barrels of 400L over 18 months.


Coteaux du Layon Rablay Clos de la Girardière 

VARIETAL: Chenin Blanc

VINEYARD: 2.5 hectares

SOIL: Tufa soil on schist

VINIFICATION: Very slow pressing and light decanting. Long fermentation in oak barrels-to continue privileging the harmonious expressions of aromas, volume and structure. Later the production, which is in oak barrels, is evaluated for 18 months.


Crémant de Loire Préambule Brut Rosé

Grapes: Cabernet Franc, Gamay 
Soils: Limestone, Quartz, Volcanic 
Vinification: Methode Traditionnelle


Savennières Clos Le Grand Beaupréau

VARIETAL: Chenin Blanc 
VINEYARD: Close to "La Coulée de Serrant" and "La Roche aux Moines", the 1.6 hectare vineyard "Clos le Grand Beaupréau" sits at high altitude, with a south-southeast exposure. 
SOIL: Sandy schist/sand and schist/ volcanic rocks


Savennières La Croix Picot

VARIETAL: Chenin Blanc 
VINEYARD: 1.1 hectares with on a slight, south-east slope. 
SOIL: Sandy schist 
VINIFICATION: Grapes are manually sorted. Long pressing period, lightly decanted and very slow fermentation. Production takes 18 months in barrels.



oz wine company | 41 Rogers road, haverhill Ma | 978-373-9463