Quentin Cailleau farms organically in Anjou, working schist slopes in the Hyrome Valley with the hand-harvesting and patience the appellation’s Chenin Blanc demands. The Patience cuvee is his calling card: spontaneous fermentation with native yeasts, slow cool ferments, and nine months of lees aging underground and in sandstone amphorae. The result is dense yet weightless, with the saline, chiseled finish that Anjou Chenin does better than anywhere else. A wine built for the table now and the cellar later.