Father and son Oosterlinck of Domaine de Juchepie.
At De Pikke, craftsmanship is a top priority – whether it’s tools for construction & industry or their wines. Wines? Ben oui. The Oosterlinck family is skilled in more than one trade. In 1985, they bought a holiday home with a vineyard in the French commune of Faye-d’Anjou. What started as a hobby quickly spiraled into a passion spanning multiple generations.
Bienvenue chez Domaine de Juchepie
In the heart of the Loire Valley, atop a ridge in the Coteaux du Layon (AOC) appellation. It was here that Eddy and Mileine Oosterlinck set their sights on a longère: a farmhouse perched on a hillside, surrounded by old vines. Back then, just a modest vineyard of barely 0.35 hectares.
Today – 40 years later – the family overlooks a thriving 8.5-hectare wine estate.
They expanded the estate, built a cellar and a chai (wine storage facility), and named it ‘Domaine de Juchepie’ – a nod to ‘la pie’, the magpie that nests there. Today – 40 years later – the family oversees an 8.5-hectare vineyard, with the potential to grow to 21 hectares.
Le Chenin, c’est bien
Along the Layon – a tributary of the Loire – renowned moelleux and liquoreux wines, as well as dry gastronomic wines, have been bottled for centuries. The Chenin Blanc grape, of course, plays a major role in this legacy. A versatile varietal that also reigns supreme at Domaine de Juchepie. Here, you’ll taste fresh, mineral-driven, and biodynamic wines.
Since 1994, the vineyards of Juchepie have been cultivated organically. And since 2007, the entire production process has followed biodynamic principles. Even the harvesting is done by hand, and the grapes are gently pressed using small manual presses to ensure the utmost care.
According to the Juchepie philosophy, it is Mother Nature who creates the wine.
According to the Juchepie philosophy, it is Mother Nature who creates the wine. The winemaker’s role is to provide the vine with the most ideal environment to thrive, then guide the natural fermentation process while preserving the pure quality and flavor of the Chenin grapes – all the way to the bottle.
Juchepie: big even in Japan
Expertise in craftsmanship, respect for nature, hard work, and plenty of sunshine – these are the key ingredients that make Juchepie wines a staple not only in Zele and Faye-d’Anjou but far beyond.
Expertise in craftsmanship, respect for nature, hard work, and plenty of sunshine.
Our cuvées are now served in top restaurants around the world—from the three-star Les Prés d’Eugénie in France to Chez Panisse in Berkeley (USA) and Bistro Khamsa in Tokyo. Juchepie has fans from here to Japan.
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