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.
Faia is one of their top wines; a blend of 4 parcels from the lieu-dit Le Mont (Faye d'Anjou), with vine age 30 to 100 years. Chenin blanc planted on shale soils is one of the hallmarks of Anjou. The grapes are harvested at high maturity yet avoid botrytis. Whole clusters are pressed in a vertical basket press for a duration of 12 to 24 hours. The juice is transferred directly to barrel and a slow fermentation (about 6 to 8 months) follows. Fermentation, malolactic, and élevage on original lees. Elevage 8-10 months in 225l barrels. Bottled unfined and unfiltered. No sulfites added. Low yields of 15-25 hectoliters per hectare. Tasting brilliant now but also one to lay down and come back to in four or five years.