May and Kenji Hodgson
Mai and Kenji Hodgson, originally from Canada, created their wine estate in Anjou after training in Japan and a growing passion for French natural wines. Before settling in Anjou, they gained experience working with renowned winegrowers such as Mark Angeli and Benoît Courault, an experience which ultimately convinced her of the need to work at least in organic farming. In 2010, the couple acquired 1 hectare of Chenin, Grolleau and Cabernet Franc vines at La Faye d'Anjou, followed by the addition of a further 3 hectares in 2011, including an exceptional plot called Clos des Grands Champs, of which the soil composed of spilite (volcanic rock) recalls the famous Noëls de Montbenault from the Richard Leroy estate. At the Hodgson estate, the emphasis is placed on working upstream, in the vines, in order to obtain the best quality grapes possible. This approach makes it possible to minimize interventions in the cellar and produce pure and tasty wines. Winemaking takes place in their cellar, located in the heart of the village of Rablay-sur-Layon, in a natural way, with interventions limited as much as possible.
Among the estate's vintages, we find La Grande Pièce, a pure Grolleau Noir aged in barrels, offering aromas of red fruits and spices, with a fresh mouthfeel with fine tannins. The Faia vintage is a dry Chenin, aged in barrels, with notes of quince, lime blossom and hay. Les Aussigouins, a complex 100% Chenin, benefits from 2 years of aging and is distinguished by its aromas of white peach, pear and mirabelle plum, without added sulfur. Finally, O Galarneau is a pure Cabernet Franc, the fruit of a blend of several plots, with natural fermentation in vats and aging for 12 months, offering a balance between deliciousness, fruitiness and a spicy note on the finish. The Hodgson Estate is distinguished by its philosophy rooted in tradition and terroir, seeking to reveal the distinctive character of Chenin and the region's old vines. They stand out by refusing to follow the trends of modern viticulture, favoring the production of wines anchored in the typicity of the terroir.
Among the estate's vintages, we find La Grande Pièce, a pure Grolleau Noir aged in barrels, offering aromas of red fruits and spices, with a fresh mouthfeel with fine tannins. The Faia vintage is a dry Chenin, aged in barrels, with notes of quince, lime blossom and hay. Les Aussigouins, a complex 100% Chenin, benefits from 2 years of aging and is distinguished by its aromas of white peach, pear and mirabelle plum, without added sulfur. Finally, O Galarneau is a pure Cabernet Franc, the fruit of a blend of several plots, with natural fermentation in vats and aging for 12 months, offering a balance between deliciousness, fruitiness and a spicy note on the finish. The Hodgson Estate is distinguished by its philosophy rooted in tradition and terroir, seeking to reveal the distinctive character of Chenin and the region's old vines. They stand out by refusing to follow the trends of modern viticulture, favoring the production of wines anchored in the typicity of the terroir.
