Loire Valley

Equal parts Côt, Cabernet Franc and Pinot d’Aunis come from biodynamically farmed vineyards around Montrichard and Chissay-en-Touraine. Red fruit, faint minerality and pepper shape the profile, supported by medium tannins, bright acidity and moderate complexity. The blend carries good concentration and length, while the three varieties remain clearly integrated. Plenty of character completes the profile.

Dark pomegranate and black-cherry character appear with black pepper, rose petals and other floral notes. The wine is mineral and intensely structured, with ripe tannins and a long finish marked by acidity. Fruit comes from a steep, south-facing site covered in chalk with little topsoil. Cabernet Franc was fermented in wooden vats for twenty to thirty days and matured in oak for as long as eighteen months.

Gamay and Côt make this Vin de France red from the Loire Valley. After two years focused on farming, the growers began bottling their own wines from their project in Valaire. Their domaine covers five hectares, while some cuvées also use purchased fruit. Cellar vessels include fibreglass, old barrels and truncated wooden tanks, and pressing is handled with a vintage Vaslin press.

Fruit comes from Julien Moreau’s Domaine de Cambalu vineyards beside the Cher, a Loire tributary east of Tours. The site is planted on clay-limestone. Grolleau is the sole variety used for this red wine, and alcohol is eleven-point-five percent. The cuvée was new to the range for this release, and the grapes came from another grower.

Raspberry aromas meet a tender attack and a finish marked by grape-skin texture. Cabernet Franc comes from gravel soils and vines around thirty years old. The grapes are harvested by hand, gently destemmed and cold-macerated in stainless steel. Daily pumpovers are used, and maturation lasts ten months in concrete. The Cabernet Franc vineyard is certified biodynamic.