The Story


An agronomist by trade, Thomas, spent his formative years working in Champagne, Burgundy, Provence and California before settling down in the schist-rich lands of Anjou Noir with his partner Charlotte in 2008. Together they tend to six different grape varieties, over six plots, covering 20 hectares of organically farmed land in the heart of the Loire. Originally it was Chenin that attracted Thomas and Charlotte to Anjou, but it is the red varieties of Cabernet Franc, Grolleau, Pineau d'Aunis that continue to inspire them with deep, rich vintages that are expressive and full of finesse.

In 2019, the duo decided to relinquish the word "Clos" which is reserved only for appellation wines. Due to the restrictions imposed under the appellation rules. 

“We prefer to give priority to our freedom and creativity rather than trying to make wines that do not resemble us.”

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The People


Thomas & Charlotte

Thomas and Charlotte have been tending to the 20-hectare estate since 2008.

"We look after six growing parcels of vines, each one with its own personal regime. We use only natural treatments in the vineyards (no synthetic chemical products). This is firstly through choice, in line with our own convictions. It is also the fact that the great wines of today demand high standards of winemaking, and organic agriculture is better for our health and the preservation of our environment.

We like sound and precise wines and believe that it is often preferable to add 1g of sulphites per hectolitre prior to bottling, than none at all."

Watch Thomas Carsin’s interview with 67 Pall Mall.

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The Place


Loire, France

Situated at the edge of the Armorican Massif - The dark soils of "Anjou Noir" provide the perfect setting for Charlotte and Thomas to flex their creativity now that they are no longer restricted by the shackles of the appellation rules. They work hard to make wines that are an original expression of the Anjou Noir vineyards. Six grape varieties are grown at Clos De l'Elu, including Chenin, Cabernet Franc, Gamay, Grolleau Gris, Pineau D'Aunis and Sauvignon Blanc. From these, the estate produces dry red and white wines, as well as a sweet white. The red wines are mostly vinified in tanks, using whole grape maceration and a four-week infusion. In contrast, the white wines are fermented and aged in barrels. Each wine is meticulously crafted, bringing out a unique personality in each of them.

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