Cabernet Franc

It’s hard to stay a lone wolf for long, so you’ve got to stay looking over your shoulder as the weird ones are out there. It could be time to show a little teeth and let them know your bark isn’t worse than your bite. There are always new wolves in town equally hungry and equally weird. Don’t be afraid to let ‘em know who leads the pack. The most savage vintage yet. It’s deep and bloody, dripping with meaty fruit. The broad shoulders will help it age gracefully with time, but this is no brute. Its elegant baking spice and dried floral components compliment its power.

Dark red brick in color. The aroma is filled with fine sandalwood, prunes, ripe blueberries and hints of liquorice. The mouth-feel is elegant but firm and there is a nice round fruit component that is wonderfully balanced by great minerality, fine toasted oak and layers of ripe tannins. There is a vibrant long finish with a hint of bell pepper typically for Cabernet Franc. This is a great food wine and will improve nicely with age.

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Location: Saumur, Loire Valley Size: 14.5 ha (35.83 ac) Varieties: Cabernet Franc, Chenin Blanc Viticulture: Organic (since 2003) Vinification: 100% de-stemmed, indigenous yeasts, no new oak except Arboises (80% new) and Brézé (40%), no fining, filtration if needed. When one has been at something for a long time, there is no greater gift than to find oneself as dumbstruck as a novice, deeply moved by the discovery of something truly profound. The hill of Brézé in Saumur has been such a discovery for us. On this hill, chenins taste like none other in the Loire. They are so uncompromising, so violently assertive, so brilliantly mineral, it reminds us of the first time we were confronted by the Mosel. The great Curnonsky, a Loire native, considered Brézé to be one of the most important terroirs in the Loire valley. No [expletive] kidding. Romain Guiberteau owns some of the best land in Brézé, and makes dry chenins of punk rock violence, yet of Bach-like logic and profoundness. He is creating quite a stir. Founded at the beginning of the XXth century by Clément Manguin, Romain’s great grandfather, the domaine was then passed on to Clément’s son in law, Robert Guiberteau, a talented winemaker and one of the founding members of the cave cooperative of Saumur. In 1954, recognizing the great potential of this terroir, Robert purchased several hectares on the hill of Brézé, in particular the Clos des Carmes, considered by legendary gourmet Curnonsky as one of the grand crus of the Loire Valley. When Robert retired in 1976 none of his children wanted to take over and the domaine was farmed out. In 1996, at the end of a lease cycle, Romain Guiberteau, who was flailing as a law student, decided to take over the management of his family’s vineyards rather than see the leases renewed. The following year, under the mentoring of Clos Rougeard’s Nady Foucault, Romain made 5000 bottles of red wine that he managed to sell easily. The success convinced him to pursue a qualitative approach to winemaking and to gradually take back his grapes from the cooperative. The domaine is 9.4 hectares (under plantation, there is 12 hectares total), 7 of which are located in the great terroir of Brézé. A little more than half of the surface is planted to Chenin with the remainder planted to Cabernet Franc. Age of vines varies between 4 and 80 years old, with a hefty proportion of old vines. In 2000, Romain converted the vineyards to organic management and in 2003 he began the process towards the AB organic certification, obtaining it in 2007. In only a few years, Domaine Guiberteau has become one of the most sought after domaines in Saumur, their wines already stringently allocated and found in the best restaurants in France.

A very pretty and refined cabernet franc with a solid core of blueberry, mineral and lemon peel flavors. Full body, tight tannins and a bright finish. Nice work with the fruit, alcohol and acid balance here. Drink and enjoy or hold

Beaune 1er Cru Les Teurons Domaine Rossignol Trapet 2009.

Indicative blend: 90% Merlot, 10% Cabernet Franc

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Our hand selected clones of this ancient noble grape are producing stunning wines. Aged in older French oak barrels to preserve its elegance and finesse, this wine was fermented with indigenous yeasts using our sustainably farmed estate grapes. The 2015 vintage was unique and exceptional. James Molesworth of the Wine Spectator said “[Rich Olsen-Harbich's] experience shows in the Bedell Cabernet Franc North, which offers a pure beam of red currant and bitter cherry fruit laced with subtle minerality and carried by moderate but persistent grip.”

A highly aromatic wine with scents of plum, cherries, sand and menthol filling the glass. Hangs high on the palate with a lot of tannin but a surprisingly light body for a Cabernet Franc. Vibrant notes of blueberry jam, sandlewood, violet flower and a touch of minerality on a long finish.

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Fresh and lively with pinpoint bubbles and a delicate red fruit bouquet. Made in the Method Traditional style producing a dry yet fruity rose, balanced with integrated acidity for structure and length. Enjoy by the glass, or serve with seafood, fried foods or spicy dishes.

On the nose, the wine is vegetal with hints of red fruit, spice, and light smoky notes. On the palate, the wine is very aromatic, round and fresh. Altizi is a full bodied wine with velvety tannins and beautiful notes of blueberries, currants, raspberries that finishes with a subtle note of licorice. Great as an aperitivo, or with seasoned cheeses, cured meats, game meat, and risotto.

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Medium minus nose shows black plum, baking spice, roses. Palate gives soft layers of dark fruit, cedar, blackberry, herbs like sage, pretty presentation with some grip, medium plus tannins, medium acidity, medium complexity and finish. Very solid and a total unknown given the region.

This Cab Franc stands true-to-character with a nose of cassis and black cherry balanced by French oak tannins.