Grolleau Noir
Grolleau Noir
1006 Vins de Loire 2020 Majorelle Grolleau Noir
French Red
Grolleau Noir comes from sixty-year-old vines planted in sandy clay and silt over sandstone and schist in Anjou. The fruit was harvested by hand and received carbonic maceration, spontaneous alcoholic fermentation and spontaneous malolactic fermentation. Maturation lasted six months in concrete tank. Winemaking took place at growers’ estates while the urban cellar was still under construction. The wine contains eleven percent alcohol.
Domaine de Gaubourg 2023 Rosa IGP Val de Loire
French Red
Pale strawberry and bricky cherry in colour, this light red has floral aromas, fresh raspberry, red cherry, cherry pulp and leafy notes. The fruit lingers, while a finishing structure gives a mouthwatering element. Grolleau Noir and Cabernet Franc come from vines aged fifty to sixty years. The grapes are hand harvested, with fifty percent retained as whole clusters. Production includes fifteen days of maceration and six months of ageing in stainless steel. Alcohol is eleven and a half percent.
Domaine Mosse 2021 Bisou Vin de France
French Red
Raspberry colour accompanies blackberry, cardamom and fresh fig. The wine is light and fruity, with a direct attack and a tangy finish. Grolleau Noir, Grolleau Gris, Gamay, Cabernet Franc and Chenin are vinified separately with four-to-ten-day semi-carbonic macerations. Ageing lasts eight months in foudre. Indigenous yeasts are used, and the wine is bottled unfiltered with twenty-four milligrams per litre of total sulphur.
Domaine de Gaubourg 2023 Mon Garenne Grolleau Noir IGP Val de Loire
French Red
Grolleau Noir comes from fifty- to sixty-year-old vines in the Grand Pierre sector. The shallow sandy-silt soil lies over grey schist crossed by quartz. Grapes were harvested by hand and destemmed. Maceration in vat lasted about three weeks. Ageing ran for one year, with half the wine in barrels that had previously held three wines. The finished wine is red and classified IGP Val de Loire.