The Story


In 2008, his dream of having his own winery came true with the acquisition of Clos de l'Élu, at the edge of the Armorican Massif, the dark soils of “Anjou Noir” provide the perfect environment in the heart of the Layon valley. Knowing that great wine begins in the vineyard, Thomas uses all his knowledge, experience, and intuition to create a range of new wines.             



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The People

Thomas & Charlotte

While grape picking as a student in Burgundy, Thomas discovered his desire to be a winemaker. During his studies in tropical agronomy, he chose to specialise in wine. Two long work placements in California taught him a great deal about terroir and vinification on a small vineyard in Sonoma valley.

Once graduated, Thomas continued to deepen his understanding of the world of wine and wine tasting by working as a wine seller in a Paris boutique. After this, he found a job in Champagne as a viticulture consultant and stayed there for 5 years. Time for him to learn more about wine-growing empiricism, the language of the vines and master the idea of terroir. However, this time would also lead to a rejection of an over-engineered wine industry. In Provence, in the county of Var, Thomas returned to winemaking while running a winery and at the same time continuing as a consultant for a firm that managed some of Provence's finest vineyards.

Charlotte now works at Thomas's side in their adventure at Clos de l'Élu. Her technical knowledge comes first of all from her interest in pairing wine with gourmet food. She learns the rest from her husband/teacher who has entrusted Charlotte with her very own wine: Espérance.

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The Place

France, Loire

Here, the wine is all produced organically, which means no chemical products are used for control of pests, diseases or weeds. Harvests are completed by hand, thanks to a team of seasonal workers. 

Eight grape varieties are grown at Clos De l’Elu, including CheninCabernet FrancGamay, Grolleau and Pineau D’Aunis. From these, the estate produce dry red and white wines, as well as a sweet white. Red wines are mostly vinified in tanks, using whole grape maceration and a four week infusion. White wines are fermented and aged in barrels. Each wine produced here is meticulously created, bringing out the unique personality of each one.

In 2018 the Clos De l’Elu was rename Terre de l’Elu due to the transition to VDF and "Clos" isn't allowed as part of the INAO. 

Terre de L'Elu Location