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Clos Cristal Cabernet Franc Saumur-Champigny 2008

Cabernet Franc from Saumur, Loire, France
  • WE90
0% ABV
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Winemaker Notes

100% Cabernet Franc from 40 year old vines. Single 10 hectares (25 acres) vineyard giving low yields. The wine is 100% tank fermented. A landmark in the region, property of the Hospices de Saumur since 1928. Antoine Cristal, founder, was the first to bring Cabernet Franc to the Loire valley.

The dark, black fruit aromas are held in a firmly tannic grip, and the acidity is fresh and lively, and the wine depth and concentration suggest further development.

Critical Acclaim

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WE 90
Wine Enthusiast
Initially earthy, this needs a few minutes to blossom into an elegant, structured wine, with black cherry flavors, firm dry tannins and a smooth finish.
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Clos Cristal

Clos Cristal

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Clos Cristal, , France - Other regions
Clos Cristal
Since 1928, Saumur Hospital has owned the 10 hectares (25 acres) of vineyard growing Cabernet Franc grapes bequeathed by Antoine Cristal. The Clos Cristal is historically symbolic for Saumur wine growers, not only because its creator was the first to develop red wines in Saumur, but also because in about 1900, he conceived of an ingenious project. He built three kilometers (2 miles) of walls along which, and through which, the vines grow. Close to he walls, the vine takes advantage of the heat accumulated by the stone, which enables a greater level of ripeness in the fruit.

The main objective in the way that the vineyard is run and the vinification is performed is to produce, naturally, a concentrated and expressive wine.

Each year Clos Cristal produces a principal vintage, and another one during the best years only, made exclusively from grapes picked alongside the wall, called “The Wall.”

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Grenache

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Full-bodied but light in both color and tannin, Grenache loves the sun. It thrives in hot climates where it can easily achieve full ripeness. Grenache is best known in the Southern Rhône, where its plush texture and ample alcohol are tamed by savory Syrah and structured Mourvèdre, most notably in Côtes du Rhône and Châteauneuf-du-Pape. Grenache originates in Spain, where it is known as Garnacha and is important throughout the country, particularly in Rioja, where it is blended with the more austere Tempranillo, and in Priorat in tandem with savory Cariñena (Carignan). It is also responsible for dry, fruity rosés in Navarra. In Sardinia, the variety is known as Cannonau and produces bold, rustic reds. In California, Grenache has achieved popularity both flying solo and playing a supporting role in Rhône-style blends.

In the Glass

In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with red fruit flavors ranging from strawberry to cherry to dark berry. Richer examples can also show plum, chocolate, and licorice.

Perfect Pairings

Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. With its uncomplicated, friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb loin chops or spicy Italian sausages. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not be fazed by a good chili kick.

Sommelier Secret

Sardinia’s Cannonau is often revered for its association with a long, healthy life. Residents of the Italian island often live well into their 90s and beyond, and they credit this antioxidant-rich wine—along with their healthy Mediterranean diet—for their impressive longevity.

FBVW1416_2008 Item# 108385

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