Winemaker Notes
The Cabernet Sauvignon, by its generosity will bring us 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.
Pair with nice red meat, sea salt and new potatoes, lamb stew with potatoes and vegetables. For lovers of red wine and cheese, there’s nothing like an époisse!
Professional Ratings
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James Suckling
Enchanting nose with red berries, fresh violets, dried chili and raw cocoa at first followed by dried flowers, sandalwood and crushed peppercorns. Medium to full bodied with finely grained tannins. Charming with balance, precision and elegance yet it does not lack any intensity. It’s dense at the center with a core of wild berries, herbs and spices developing through the mid-palate. Spicy and vibrant with a transparent character. It’s velvety and restrained with a long developing finish. Cabernet franc. From biodynamically grown grapes with Demeter certification. Drink or hold.
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Wine Enthusiast
This herbal Cabernet Franc (55%) and Cabernet Sauvignon (45%) blend craves your full-flavored dishes. The wine has a savory nose of rhubarb, marjoram, dried field grass, red plum and mushroom. On the palate the wine has flavors of damp earth, black olive and black cherry. This is a bottle you open and savor over an evening, not just during a first course.
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Wine Spectator
A polished and vibrant red, with a harmonious feel to its flavors of red currant and earth, flecked with a black pepper note and a pleasing vegetal streak. An elegant robe of gentle oak is nicely integrated, while sculpted tannins guide the finish. Shows impressive freshness, with a graphite mineral core. Cabernet Sauvignon and Cabernet Franc. Drink now through 2028. 500 cases made, 108 cases imported.
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.