Of the two magnificent Vins Hodgson Chenin cuvées, both of which are built to be aged for many years, it is Faia that generally opens up earlier and can be enjoyed its youth. Coming from a mix of four parcels planted over shallow soils of clay, quartz and a little volcanic matter, the vines vary in age from 30-100 years old. After fermentation the wine is aged in a collection of barrels for up to a year, before an assemblage is made based on how each is developing.
Faia brims with crystalline stone fruits that have a concentrated, mouth-coating quality, acidity is tight and the finish leads into a flourish of ginger spice. Whilst delicious right now this is a wine very much in its youth and time in the cellar will be well-rewarded, anything from a year or two up to a decade plus. Serious Chenin which ably demonstrates that a natural approach can produce age-worthy wines up there with the best in the region.
Mai & Kenji have made a name for themselves for producing rare and expressive wines from 4 hectares of vines they took on in Anjou after a journey that started at a Japanese winery Kenji was interning at, via Vancouver (Kenji's home and where he and Mai met) then to the Loire where they impulsively bought land and set about establishing themselves. Over a relatively short period of time they have begun to produce distinctive wines of great quality, although they themselves admit they are still learning to understand the potential of the land they work on.
