The nose is intense and chalky, it reveals aromas of blueberries, raspberry jam, coffee, licorice and a hint of leather.
The palate is finely structured, the juice is dense. Beautiful aromatic persistence with a finish that stretches on liquorice notes. Very beautiful wine, rich, dense, that can still age ten years in a cellar.
(Tasting date : nov. 2018)
Located in the upper part of the vineyard, the parcel " Grand Mont " has a shallow soil dating from the Upper Turonian, an Upper Cretaceous geologic stage formed 90 million years ago, and composed of yellow tufa and glaucous sands. The sediments are varied, they contain detritus of fossil organisms, sandstones and sands, which are witnesses of a shallow sea covering the grounds at that time.
This place has vines of different ages, sometimes young (25 years old), sometimes old (60 years old), and has a reputation for producing full-bodied, long-aging wines. " Grand Mont " needs a bottle's ageing time of 6 years minimum before reaching its full potential.
The 2011 vintage, finely structured, can be drunk now or age still a good decade in cellar. It already has a beautiful complexity of aromas and a dense and full-bodied palate.
We recommend uncorking it the night before, or decanting it two hours before serving.
| Country | Loire Valley |
| Color | Red |
| Clay amphorae wines | No |
| Type | Dry |
| Vintage | 2011 |
| Capacity | 75 cl |
| Single Grape Variety | Cabernet franc |
| Alcohol rate | 13 % |
| Quality Designation | Bourgueil |
| Cellar Potential | 20 ans. |
| Service advise | 18°C (64°F). In its youth, uncork the bottle the night before or decant it 2 hours before serving. |
| Culture Methods | Certified Organic Agriculture |
| Fining | Yes |
| Filtering | No |
| Comments | Manual harvest. No crushing. Sweet fermentation from 20 days to a month. Limited sulphiting and ageing of 8 - 12 months (depending on the vintage). |
Specialized in amphora wines, we offer you a selection of the best white, red and rosé wines vinified in amphorae.
You will find vintages:
- fermented and aged in clay amphorae
- fermented in traditional tanks and aged in clay amphorae
- partially aged in clay amphorae...
...not to mention the rare wines vinified entirely in Qvevris!
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