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Domaine de la Butte Bourgueil Mi-Pente 2011

    750ML / 13% ABV
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    750ML / 13% ABV

    Winemaker Notes

    The Mi-Pente bottling is the most concentrated cuvee, as it comes from the oldest vines, which are 50 years old. The wine is given a one-month long maceration period, and is then aged for 18 months entirely in barriques made for the domaine in Burgundy from Allier and Troncais oak, which are 50% new and 50% one year old. This is one of greatest Cabernet Francs made in the Loire valley.

    Critical Acclaim

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    Domaine de la Butte

    Domaine de la Butte

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    Domaine de la Butte, France
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    After founding Domaine de la Taille aux Loups in 1989 and bringing its wines to international acclaim, Loire master winemaker Jacky Blot acquired Domaine de la Butte in the appellation of Bourgueil during the summer of 2002. He seized upon the opportunity to make equally great reds when he acquired an ideal bloc of Cabernet Franc vines averaging 30 years of age, entirely on one south-facing slope, bordered by a protective forest. The entire slope has a bed of limestone rock and different top-soils and microclimates. The variations give rise to the four, site-specific cuvees that Blot crafts at his Bourgueil domaine. He aims to produce dramatic, intensely flavored and original red wines. Domaine de la Butte wines have already attracted international acclaim. Blot credits his experience with late harvest Chenin Blancs for giving him an understanding of the phenomenon of ripeness essential for making the finest Bourgueils possible.

    Blot employs the same exacting “lutte raisonee” vineyard practices in tending his white grapes in Montlouis and Vouvray. All the rows are plowed and no chemicals are used, to encourage the roots to penetrate deep into the subsoil. Blot keeps his yields low by removing buds at the beginning of the growing season and green harvesting in August. He removes leaves order to increase exposure to the sun, ensure aeration of the vines, and facilitate hand harvesting. All grapes are hand selected and picked at optimal maturity and then placed in small boxes for transport to the winery, where they are further sorted on a table de tri. The fruit is destemmed and descends by gravity into wooden and concrete fermentation tanks. Blot ferments each cuvee for different periods of time, using only native yeast.

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    Loire

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    Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.

    The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.

    The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).

    The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

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    Cabernet Franc

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    The subtler and more delicate of the Cabernets, Cabernet Franc is a proud parent of Cabernet Sauvignon. While both are important grapes in modern day, high quality Bordeaux, interestingly, Cabernet Franc most likely originated from the Basque region of France sometime during the middle 1600’s. Today Cabernet Franc produces outstanding single varietal wines across the wine producing world, with some of its most classic examples from France’s Loire Valley, in the regions of Chinon, Bourgueil and Saumur-Champigny. Outside of France, Cabernet Franc performs quite well in parts of California, New York and Virginia. It is also a great blending grape.

    In the Glass

    Cabernet Franc typically tastes of red raspberries, cherries and herbs, with a stunning perfume of violets, tobacco and spice.

    Perfect Pairings

    Mouthwatering acidity makes Cabernet Franc an incredibly food-friendly wine, helping to cut through the richness of fatty meat dishes. It especially shines in tandem with lamb, and its affinity for the spice cabinet allows it to pair perfectly with Chinese dishes prepared with Szechuan pepper and five-spice.

    Sommelier 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.

    HNYBUTBMP11C_2011 Item# 143957