Yves, Marie-Annick and Anne Guégniard
In 1964 she passed the estate onto her daughter, Marie-Agnès, and then in 1979 Yves joined. In 2009 Anne joined her parents and is increasingly involved in running the domaine, which is now in conversion to organic viticulture.
The whole range from Domaine de la Bergerie is impressive. Standouts include their Crémant de Loire – Chenin Chardonnay blend, Les Pierres Girard (Anjou Blanc – 100% Chenin, the two Savennières and two reds: the easy drinking La Cerisaie Anjou Rouge (80% Cabernet Franc, 20% Cabernet Sauvignon) and Evanescence (Anjou Villages) – 100% Cabernet Sauvignon.
They also make very fine sweet wines topped by their Quarts de Chaume.
When Anne returned to the domaine, her husband David Guitton opened the only vineyard restaurant – La Table de la Bergerie – in Loire as far I as know and very good it is, too. 36-year-old David had wide experience before opening his own restaurant: in Washington DC, Zurich and Lausanne, London and in Monaco. He has worked with Alain Ducasse and Joël Robuchon.