Winemaker Notes
The Cabernet Sauvignon, by its generosity will bring a spicy side, with touches of licorice, as well as a fruity side (cherry, prunes, blackcurrant and blackberry). A variety with a robust and powerful character that will unite with Cabernet Franc to gain freshness and liveliness. A complex, smooth wine with elegant tannins. Notes of undergrowth, leather and cooked fruit reveal themselves over time. Good aging potential.
Pair this wine with nice red meat, sea salt and new potatoes, lamb stew with potatoes and vegetables or for lovers of red wine and cheese, there’s nothing like an époisse.
Blend: 65% Cabernet Franc, 35% Cabernet Sauvignon
Professional Ratings
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Wine Enthusiast
This blend of 65% Cabernet Franc and 35% Cabernet Sauvignon opens with crushed stone, red plum, rhubarb, black cherry and red currant. Forest floor, dried porcini mushroom and red plum emerge on the palate and dominate the length of the taste. The wine is reserved, yet comfortable being in sync with its earthiness. Pair with vegetables, whitemeat dishes and any mushroom-based sauces.
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Wine Spectator
A tangy, harmonious red, with dusty earth and potpourri merging with bitter cherry and dried currant. Delivers a refined profile, thanks to tangy acidity and silky tannins, with gamy underpinnings and an iodine note. Shows good texture and poise. Cabernet Franc and Cabernet Sauvignon.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Known for its delightful whites and sparkling Pétillant and Mousseux, made predominantly of Chenin blanc, Anjou has a temperate and dry maritime climate. The region's limited temperature variations are admiringly referred to locally as the “douceur angevine,” or “Anjou sweetness.” Fruit forward rosé and red wines from Cabernet Franc and Gamay merit Anjou its success within the Loire subregions.