Domaine de la Bergerie has been a family estate since 1964, first purchased by Marie-Scholastique Horeau and eventually passed down to her grandson, Yves Guégniard, with his wife, Marie-Annick. Now, Yves and Marie-Annick's daughters, Anne and Marie, have finished their studies and are poised to take the lead, with Anne particularly focused on converting the estate to organic viticulture.

The estate is in the heart of Côteaux du Layon, in the Anjou region of the central Loire Valley. It has always adhered to a high standard of excellence, including green harvesting, strict sorting, and separate vinification of each parcel. 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. From soils of schist and clay, Chenin Blanc makes up the majority of their plantings, joined by other varietals, such as Cabernet Franc, Cabernet Sauvignon and Grolleau.

In addition to Anne's work as the fourth generation of winemakers just beginning at Domaine de la Bergerie, the entire operation is a family affair: following stints with Alain Ducasse and Joël Robuchon, Anne's husband, David, has opened a beautiful and renowned one-Michelin-star restaurant on the property. His local cuisine is a lovely complement to the outstanding sparkling and still wines made here. The succession of the next generation brings exciting new energy to this propery — and fascinating wines.