Terre De L’Élu

Charlotte & Thomas Carsin

Loire Valley, France

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About the Domaine

The history of Terre de L’Élu dates to the 1950’s when the original vines were planted by the Blot family. Brothers, Jean-Marc and Maurice Blot were the last generation of the Blot family to run the Domaine, and they continued the tradition of selling the entire production to local négociants. This all changed in January 2008 with the arrival of Thomas and Charlotte Carsin.

In the late 1990’s Thomas Carsin, an agricultural engineer by training, realized his true calling was to be a vigneron. Already well versed in viticulture and vineyard management, he began to search for opportunities that would also allow him to make his own wine. Oddly it was California that provided this opportunity, so, for a couple of years, Thomas consulted on vineyards and learned to make wine in Sonoma County. With the experience gained in California, Thomas returned to France to spend five years as a consultant in the Champagne region. This was followed two years in Provence working with some of the top domaines in the region. Throughout this time, Thomas and his wife Charlotte were looking for the right opportunity to start a domaine of their own. Like many young vignerons, they found themselves drawn to Anjou, a region rich in history, old vines and, at the time, affordable vineyards. In 2007 the Carsins came across the old Blot estate, and in January 2008 they became the new owners of Terre de L’Élu.

Taking over conventionally farmed vineyards in an unfamiliar region was a monumental task, but Thomas’s experiences prepared him. Over the past fourteen years, Terre de L’Élu has moved from strength to strength and grown in size. Today the Domaine’s 22 hectares of vines are scattered along the right bank of the Layon, starting upriver at Chaume, down through Saint-Aubin-de-Luigné and on to Ardenay and Chaudefonds-sur-Layon. Approximately 65% of the vineyards are planted with equal proportions of Chenin Blanc and Cabernet Franc. Smaller plantings of Gamay, Grolleau Noir, Sauvignon Blanc, Grolleau Gris, and Pineau d’Aunis make up the balance. The terroir in this part of Anjou is predominately schist based with varying amount of shale, quartz, sandstone schist, and slate.

Thomas and Charlotte farm their vines organically and have been certified by ECOCERT since the 2013 vintage. All work in the vineyards is carried out in as natural a way as possible, with native cover crops encouraged, vertical tilling of the soil, and only natural treatments. There is no use of synthetic or chemical products. These efforts have brought new life to the soils allowing Thomas and Charlotte to preserve many of the Domaine’s older vines. All new plantings are made via massale selection to preserve the diversity of the sites and vine material. Certain aspects of biodynamics have been employed, but, after years of immersing themselves and their vineyards in biodynamic methods, they felt that this very ‘spiritual’ approach to viticulture was somewhat at odds with their Catholic faith.

In the cellar, each parcel and variety are hand harvested and vinified separately. The whites are direct pressed and undergo a short period of cold settling before transfer to stainless steel, neutral French oak barrels or Amphora for fermentation and ageing. Most of the red wines are fermented whole cluster and aged in neutral oak barrels of various sizes. All fermentations begin spontaneously using only the naturally occurring indigenous yeasts. The usage of sulfur is minimal and often only added before bottling.

Since first tasting the wines of Terre de L’Élu in January of 2020, we continue to be amazed that this Domaine is not better known. We have been lucky enough to taste older vintages which speak to the clear upward trajectory and brilliance in Thomas’s winemaking. We are very fortunate to know Thomas, Charlotte, and their four children, and it is an honor to import the wines of Terre de L’Élu.

Terre De L’Élu – Le Revenant 2017

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Cabernet Franc

Average Vine Age: 45 years-old

Altitude: 230 feet (70m)

Soils/Terroir: Quartz gravels over a bed of sandy loam soils.

Farming: Organic

Harvest: Hand harvested

Yield:  20 hl/ha

Winemaking: Manually harvested in 20kg bins with strict selection of only the best clusters in the vineyard. 3-week whole cluster fermentation in stainless steel tanks using only the naturally occurring indigenous yeasts. The grapes are then pressed, and the juice is transferred back to stainless steel tanks to complete fermentation. After the completion of malolactic fermentation, a low dose of sulfur was added, and the juice transferred to used oak barrels for ageing.

Maturation: Aged for 60 months in used oak barrels without racking. Prior to bottling a low dose of sulphur was added. The wine is bottled without fining or filtration.

pH: 3.57

Total SO2: 40ppm

Terre De L’Élu – MAUPITI 2022

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 50% Cabernet Franc, 50% Gamay

Average Vine Age: 20 to 45- years-old

Altitude: From multiple parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From multiple parcels with soils of Schist and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 40 hl/ha

Winemaking: Each variety and parcel are whole cluster fermented separately in neutral oak vats. Fermentation is spontaneous, utilizing only the naturally occurring indigenous yeasts. The components are blended at the end of malolactic fermentation and transferred to 40hl conical oak vats for ageing.

Maturation: Aged for 6 months in neutral 40hl conical oak vats. Prior to bottling a low dose of sulphur was added. The wine is bottled without fining or filtration.

pH: 3.54

Total SO2: 48ppm

Terre De L’Élu – L’AIGLERIE 2019

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Cabernet Franc

Average Vine Age: 36 years-old

Altitude: 230 to 295 feet (70m-90m)

Soils/Terroir: Sandstone Schist and Quartz soils from the south facing L’Aiglerie vineyard.

Farming: Organic

Harvest: Hand harvested

Yield:  30 hl/ha

Winemaking: Manually harvested in 20kg bins with strict selection of only the best clusters in the vineyard. 3-week maceration using a combination of whole berries and whole cluster (a destemmed layer, and a non-destemmed layer) in old French oak vats. Fermentation began spontaneously using only the naturally occurring indigenous yeasts. The grapes are pressed after 3 weeks, and the juice transferred to used French oak barrels for ageing.

Maturation: Aged for 24 months in used French oak barrels without racking. Prior to bottling a low dose of sulphur was added. Bottled without fining or filtration.

pH: 3.58

Total SO2: 28ppm

Terre De L’Élu – L’AIGLERIE 2018

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Cabernet Franc

Average Vine Age: 35 years-old

Altitude: 230 to 295 feet (70m-90m)

Soils/Terroir: Sandstone Schist and Quartz soils from the south facing L’Aiglerie vineyard.

Farming: Organic

Harvest: Hand harvested

Yield:  30 hl/ha

Winemaking: Manually harvested in 20kg bins with strict selection of only the best clusters in the vineyard. 4-week whole cluster fermentation in used French oak vats using only the naturally occurring indigenous yeasts. The grapes are then pressed, and the juice is transferred to used oak barrels for ageing.

Maturation: Aged for 30 months in used oak barrels without racking. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.52

Total SO2: 58ppm

Terre De L’Élu – BASTINGAGE 2021

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Chenin Blanc

Average Vine Age: 22 to 43-years-old

Altitude: From 4 parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From 4 parcels (1ha Chaume, .7ha Bruandières, 1.5ha Les Barres, 1.5ha L’Aiglerie) with soils of Sandstone Shale, Brittle Shale, and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 40 hl/ha

Winemaking: The 4 parcels are hand harvested and vinified separately. Gentle whole cluster pressing upon arrival in the cellar is followed by 1-2 days of cold settling. The juice is then racked off the gross lees into used 400L and 500L French oak barrels. Fermentation begins spontaneously using only the naturally occurring indigenous yeasts. There is no battonage and the wine goes through full malolactic fermentation. A low dose of sulphur was added after the completion of malolactic fermentation.

Maturation: Aged for 12 months on the fine lees in used 400L and 500L French oak barrels. The components are then assembled in large stainless-steel tanks and aged for a further 5 months. Prior to bottling a low dose of sulphur was added. Bottled unfined and unfiltered.

pH: 3.45

Total SO2: 70ppm

Terre De L’Élu – BASTINGAGE 2020

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Chenin Blanc

Average Vine Age: 21 to 42-years-old

Altitude: From 4 parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From 4 parcels (1ha Chaume, .7ha Bruandières, 1.5ha Les Barres, 1.5ha L’Aiglerie) with soils of Sandstone Shale, Brittle Shale, and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: The 4 parcels are hand harvested and vinified separately. Gentle whole cluster pressing upon arrival in the cellar is followed by 1-2 days of cold settling. The juice is then racked off the gross lees into used 400L and 500L French oak barrels. Fermentation begins spontaneously using only the naturally occurring indigenous yeasts. There is no battonage and the wine goes through full malolactic fermentation. A low dose of sulphur was added after the completion of malolactic fermentation.

Maturation: Aged for 11 months on the fine lees in used 400L and 500L French oak barrels. The components are then assembled in large stainless-steel tanks and aged for a further 3 months. Prior to bottling a low dose of sulphur was added. Bottled unfined and unfiltered.

pH: 3.39

Total SO2: 68ppm

Terre De L’Élu - ROC’H AVEL 2020

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 50% Chenin Blanc, 50% Sauvignon Blanc

Average Vine Age: 40 to 60- years-old

Altitude: From multiple parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From multiple parcels with soils of Schist, Sandstone, and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 25 hl/ha

Winemaking: Gentle whole cluster pressing upon arrival in the cellar. Spontaneous fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. There is no battonage and the wine goes through full malolactic fermentation. The components are blended at the end of malolactic fermentation.

Maturation: Aged for 10 months on the fine lees in stainless-steel tanks. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.29

Total SO2: 44ppm

Terre De L’Élu - ROC’H AVEL 2019

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 40% Chenin Blanc, 40% Sauvignon Blanc, 20% Grolleau Gris

Average Vine Age: 40 to 60- years-old

Altitude: From multiple parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From multiple parcels with soils of Schist, Sandstone, and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 25 hl/ha

Winemaking: Gentle whole cluster pressing upon arrival in the cellar. Spontaneous fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. The Sauvignon Blanc and Grolleau Gris are co-fermented, while the Chenin Blanc is fermented separately. There is no battonage and the wine goes through full malolactic fermentation. The components are blended at the end of malolactic fermentation.

Maturation: Aged for 10-12 months on the fine lees in stainless-steel tanks. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.16

Total SO2: 26ppm

Terre De L’Élu – EPHATA 2019

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Chenin Blanc

Average Vine Age: 80-years-old

Altitude: 230 feet (70m)

Soils/Terroir: Free-draining terroir of sandy shale soils.

Farming: Organic

Harvest: Hand harvested

Yield: 15 hl/ha

Winemaking: Gentle whole cluster pressing directly into 10hl sandstone amphora. Fermentation begins spontaneously using only the naturally occurring indigenous yeasts. There is no battonage and the wine goes through full malolactic fermentation. A low dose of sulphur is added after the completion of malolactic fermentation.

Maturation: Aged for 12 months on the fine lees in 140L clay amphoras. Prior to bottling a very low dose of sulphur was added. Bottled unfined and unfiltered.

pH: 3.35

Total SO2: 66ppm

Terre De L’Élu – MAUPITI 2021

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 30% Cabernet Franc, 70% Gamay

Average Vine Age: 20 to 45- years-old

Altitude: From multiple parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From multiple parcels with soils of Schist and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: Each variety and parcel are whole cluster fermented separately in neutral oak vats. Fermentation is spontaneous, utilizing only the naturally occurring indigenous yeasts. The components are blended at the end of malolactic fermentation.

Maturation: Aged for 10 months in neutral 40hl conical oak vats. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.45

Total SO2: 36ppm

Terre De L’Élu – MAGELLAN 2019

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Cabernet Franc

Average Vine Age: 80 years-old

Altitude: 230 feet (70m)

Soils/Terroir: Sandstone, shale, and chert soils from vineyards near the village of Saint Aubin de Luigné.

Farming: Organic

Harvest: Hand harvested

Yield:  15 hl/ha

Winemaking: Manually harvested in 20kg bins with strict selection of only the best grapes in the vineyard. All of the grapes are de-stemmed and undergo a 5-week whole berry fermentation in sandstone amphoras with light pigeage (punch downs). Only the naturally occurring indigenous yeasts are used for the fermentation. At the end of the 5-week maceration the grapes are pressed, and the juice is transferred to used oak barrels for ageing.

Maturation: Aged for 20 months in used oak barrels without racking. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.61

Total SO2: 44ppm

Terre De L’Élu – ESPÉRANCE 2021

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Pineau d’Aunis

Average Vine Age: 7 to 60 years-old

Altitude: 230 feet (70m)

Soils/Terroir: Sandstone, rocky clay, schist

Farming: Organic

Harvest: Hand harvested

Yield: 25 hl/ha

Winemaking: 15-day whole cluster fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. On the 16th day the grapes are pressed and transferred to used oak barrels to complete fermentation.

Maturation: Aged for 12 months, half in used 600L oak barrels and half in sandstone amphoras. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.58

Total SO2: 40ppm

Terre De L’Élu – LA BOUSSOLE 2019

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Chenin Blanc

Average Vine Age: 20- to 50-years-old

Altitude: From 4 parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From multiple parcels with soils of Sandstone Shale and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: Gentle whole cluster pressing upon arrival in the cellar is followed by 1-2 days of cold settling. The juice is then racked off the gross lees into stainless-steel tanks, where fermentation begins spontaneously using only the naturally occurring indigenous yeasts. There is no battonage and the wine goes through full malolactic fermentation. A low dose of sulphur is added after the completion of malolactic fermentation.

Maturation: Aged for 24 months in stainless-steel tanks on the fine lees. Prior to bottling a low dose of sulphur is added and the wine undergoes a soft filtration. The wine has 3.3 g/L of residual sugar.

pH: 3.55

Total SO2: 52ppm

Terre De L’Élu – L’ESQUIF 2018

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Gamay

Average Vine Age: 40 years-old

Altitude: 230 feet (70m)

Soils/Terroir: Quartz and sandstone soils.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: 15-day whole cluster fermentation in stainless-steel tanks using only the naturally occurring indigenous yeasts. On the 16th day the grapes are pressed and transferred to used oak barrels to complete fermentation. A very low dose of sulfur is added after the completion of malolactic fermentation.

Maturation: Aged for 24 months in used oak barrels, followed by 12 months in stainless-steel tanks. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.57

Total SO2: 34ppm

Terre De L’Élu – LE RADEAU DE LA MÉDUSE 2020

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Region: Loire Valley – Anjou

Appellation: Anjou AOP

Grapes: 100% Cabernet Franc

Average Vine Age: 30 years-old

Altitude: 263 feet (80m)

Soils/Terroir: Sandstone Schist and Quartz soils.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: The grapes are hand harvested and partially crushed before transfer to stainless-steel tanks for fermentation. The fermentation began spontaneously using only the naturally occurring indigenous yeasts. After two weeks the tanks are pressed, and the juice finishes fermentation is stainless-steel tanks. No sulfur additions were made during the vinification process.

Maturation: Aged for 9 months in stainless-steel tanks. Prior to bottling a very low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.8

Total SO2: 36ppm

Terre De L’Élu – BASTINGAGE 2019

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Chenin Blanc

Average Vine Age: 20- to 41-years-old

Altitude: From 4 parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From 4 parcels (1ha Chaume, .7ha Bruandières, 1.5ha Les Barres, 1.5ha L’Aiglerie) with soils of Sandstone Shale, Brittle Shale, and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: The 4 parcels are hand harvested and vinified separately. Gentle whole cluster pressing upon arrival in the cellar is followed by 1-2 days of cold settling. The juice is then racked off the gross lees into used 400L and 500L French oak barrels. Fermentation begins spontaneously using only the naturally occurring indigenous yeasts. There is no battonage and the wine goes through full malolactic fermentation. A low dose of sulphur is added after the completion of malolactic fermentation.

Maturation: Aged for 11 months on the fine lees in used 400L and 500L French oak barrels. The components are then assembled in large stainless-steel tanks and aged a further 3 months. Prior to bottling a very low dose of sulphur (1.5g/hl) is added. The 2019 was bottled unfined and unfiltered.

pH: 3.23

Total SO2: 44ppm

Terre De L’Élu – BASTINGAGE 2018

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Chenin Blanc

Average Vine Age: 25 to 50- years-old

Altitude: From 4 parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From 4 parcels with soils of Sandstone Shale, Brittle Shale, and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: Each parcel is harvested and vinified separately. Gentle whole cluster pressing upon arrival in the cellar. Spontaneous fermentation in used oak barrels using only the naturally occurring indigenous yeasts. There is no battonage and the wine goes through full malolactic fermentation.

Maturation: Aged for 12 months on the fine lees in used oak barrels. The components are then assembled in large stainless-steel tanks and aged a further 3 months. Prior to bottling a low dose of sulphur is added. The wine is bottled after a very soft filtration.

pH: 3.37

Total SO2: 36ppm

Terre De L’Élu – MAUPITI 2020

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 30% Cabernet Franc, 70% Gamay

Average Vine Age: 20 to 45- years-old

Altitude: From multiple parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From multiple parcels with soils of Schist and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: Each variety and parcel are whole cluster fermented separately in neutral oak vats. Fermentation is spontaneous, utilizing only the naturally occurring indigenous yeasts. The components are blended at the end of malolactic fermentation.

Maturation: Aged for 10-12 months in neutral 40hl conical oak vats. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.49

Total SO2: 34ppm

Terre De L’Élu – MAUPITI 2019

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 50% Cabernet Franc, 35% Gamay, 15% Grolleau

Average Vine Age: 20 to 45- years-old

Altitude: From multiple parcels between 230 to 295 feet (70m-90m)

Soils/Terroir: From multiple parcels with soils of Schist and Quartz.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: Each variety and parcel are whole cluster fermented separately in neutral oak vats. Fermentation is spontaneous, utilizing only the naturally occurring indigenous yeasts. The components are blended at the end of malolactic fermentation.

Maturation: Aged for 10-12 months in neutral 40hl conical oak vats. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.62

Total SO2: 34ppm

Terre De L’Élu – L’AIGLERIE 2016

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Cabernet Franc

Average Vine Age: 35 years-old

Altitude: 230 to 295 feet (70m-90m)

Soils/Terroir: Sandstone Schist and Quartz soils from the south facing L’Aiglerie vineyard.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: Manually harvested in 20kg bins with strict selection of only the best clusters in the vineyard. 4 to 5-week whole cluster fermentation in used oak vats using only the naturally occurring indigenous yeasts. The grapes are then pressed, with the free run juice and press juice blended before transfer to used oak barrels for ageing.

Maturation: Aged for 30 months in used oak barrels without racking. Prior to bottling a low dose of sulphur is added. The wine is bottled without fining or filtration.

pH: 3.53

Total SO2: 21ppm

Terre De L’Élu – DÉSIRADE 2017

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Region: Loire Valley – Anjou

Appellation: Vin de France

Grapes: 100% Sauvignon Blanc

Average Vine Age: 45- years-old

Altitude: From 230 to 295 feet (70m-90m)

Soils/Terroir: Sandstone Schist soils from a single parcel named les Barres.

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: Gentle whole cluster pressing upon arrival in the cellar. Spontaneous fermentation in used 500L oak barrels using only the naturally occurring indigenous yeasts. There is no battonage and the wine goes through full malolactic fermentation.

Maturation: Aged for 12 months on the fine lees in new oak barrels, followed by an additional 12 months of ageing in stainless-steel tanks. Prior to bottling a low dose of sulphur is added. The wine is bottled after a very soft filtration.

pH: 3.45

Total SO2: <15ppm

Producer Information

Domaine: Terre De L’Élu

Country: France

Region: Loire Valley

Sub Region/Commune: Anjou (cellar in Saint-Aubin-de-Luigne; vineyards in the communes of Chaume, Saint-Aubin-de-Luigné, Ardenay and Chaudefonds-sur-Layon)

Size: 22 hectares

Farming: Organic

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Domaine Des Deux Clés

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Domaine Lampyres

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Domaine de la Combe

Why Support Small Growers?

To us, it’s a simple truth that vignerons who apply biodynamic and organic practices have an intimate understanding of their vineyards and the raw materials (grapes) produced from each individual parcel. Perhaps it is unquantifiable, but this level of understanding almost always translates into something unique and delicious in your glass.