Pair with fresh herb salad or tomato curry.
Bertrand Galbrun is a young winemaker with a passion for clean, simply-spirited wine. Back when he was looking for the right plot of land for his winery, Galbrun began to work with his friend, winemaker Sebastian David, in Bourgueil four days a week. Inspired by the uniqueness of the terroir, he founded his eponymous domain in the area in 2005 -- and now farms 3.5 hectares of 100% biodynamic grapes. He is truly committed to the production of non-interventionist wine in order to eke out the purest, most limpid expression of grape and place. Harvest is performed manually. Grapes are collected in small crates and undergo many tries before vinification. Grapes are then 100% destemmed and crushed by foot. No yeast, no added enzymes, and no SO2 are added to the vat, and the wine is not chaptalized.
The reds of Bourgueil, which can include up to 10% Cabernet Sauvignon, are elemental and visceral: they make you want to eat. They are peppery, savory, with just enough tannin to pair beautifully with a wide variety of foods.
Cabernet Franc, a proud parent of Cabernet Sauvignon, is the subtler and more delicate of the Cabernets. Today Cabernet Franc produces outstanding single varietal wines across the wine-producing world. Somm Secret—One of California's best-kept secrets is the Happy Canyon appellation of Santa Barbara. Here Cabernet Franc shines as a single varietal wine or in blends, expressing sumptuous fruit, savory aromas and polished tannins.