As the fourth generation to farm his family’s domaine, Eric Chevalier is nothing short of a rising star winemaker in the Loire Valley. His Val de Loire cuvee accentuates classic notes of Cabernet Franc, with aromas of tobacco & green pepper, with tart red berry all over the palate.
Make sure to take a photo of this bottle--otherwise, after drinking it, you’ll constantly be asking yourself, “What WAS that?” What it is: a gorgeous little Cabernet-Franc-based rosé from winemaker Kevin Fontaine. Like strawberry lemonade became a very delicious savory wine. Pair with sunshine and a smile.
This wine is proof fantastic Bordeaux doesn’t need to break the bank. This blend of Merlot and Cabernet Franc is savory, bright, and balanced. Without excess oak or extraction, Vincent is committed to accessible expressions, representing the side of BDX that is affordable, approachable, and delicious.
Chanteleuserie Saint Nicolas de Bourgueil Irene 2019
Domaine de Chanteleuserie really set themselves apart stylistically in Bourgueil. They put in extra effort to preserve freshness and acidity in their wine, resulting in clean, spicy, herbal Cabernet Franc with no tannic harshness. For quality, affordable Cab Franc, Chanteleuserie is as good as they come.
Some neighboring winemakers use a bit of Cabernet Sauvignon to give their wine more body, but this wine is made entirely from Cabernet Franc. Chanteleuserie is trying to show the best example of the terroir and chalky limestone soil of the area. This is a very well-balanced, versatile wine.
Catherine and Pierre Breton set out to make a Cabernet Franc rosé that is as natural as can be. Ritournelle is the result. The wine is crisp and refreshing. It’s like drinking a tall glass of strawberry lemonade spiked with fresh herbs. Pair it with herb-marinated grilled chicken.
Terres Blondes is the project of Jean-Sébastien Marionnet, of Domaine de la Charmoise in the Loire Valley. In the 1960s, his father, Henry, inherited the estate. Under Henry’s leadership — and with his insistence on not using chemicals or oak, and more carefully curating which vines were grown — the domaine became one of the reference points for quality wine in the Loire Valley.
Catherine and Pierre Breton working with Cab Franc is like Leonardo working with oil. C&P founded Domaine Breton in 1982, so it’s safe to say Cab Franc is in their wheelhouse. Fresh, vegetal, and classic, this Chinon has spot-on varietal character and superb drinkability. Pair with lamb or olive tapenade.
Nuits d’Ivresse or “Drunken Nights” is an homage to the work of Jules Chauvet, using absolutely no sulfur whatsoever. This cuvee is made from 50 year old vines, then aged in oak for a year - resulting in a deep smoked Cabernet Franc with notes of charred green bell pepper and earthy clay.
Le Petit Saint Vincent Saumur Champigny Les Poyeux 2016
4th generation vigneron, Dominique Joseph, is farming some of the most prized parcels of Cabernet Franc to make this bottle. With perfectly southwest facing vines, these grapes are treasured. Well balanced with notes of green pepper, ripe plums, and thyme, this wine is easily enjoyed with pizza.
Rarely can we find structure and ‘glou-glou’ in the same bottle. But here, Catherine and Pierre Breton hit us with both: classic peppery Cabernet Franc structure with a juiciness that when served chilled, is the perfect bistro bottle.
Fruit from 40+ year old Cab Franc vines from one single parcel are to thank for this elegant bottle. Thierry works hard to bring a finesse, almost Burgundian sensibility to this wine. Wild strawberry, minerality and pepper on the nose, this balanced Cab Franc will pair perfectly with a cassoulet.
The parcel this wine comes from,“Les Mines,” received its name from its soil, so dark it looks like a coal mine. This really shines through in the wine, which has a striking minerality and earthiness from the low-intervention methods. Enjoy with some charred red pepper and a nice steak.
Like any good carpenter, Stéphane Erissé is meticulous, creative, and ultimately, decisive. After deciding to pursue winemaking, he studied for just three years under Antoine Foucault. Now, he brings his full talents to bear on crafting wines with integrity and discipline that shine through in the glass.
