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Olga Raffault Chinon La Popliniere 2002
-Wine & Spirits
Winemaking at Domaine Olga Raffault has been a family tradition for more than 60 years. Once run by Olga herself, the winery was passed onto Olga's son, Jean, and in the future, her granddaughter Sylvie and husband Eric will run the estate.
The estate has terrific plots of land in the Savigny-en-Véron district hard by the Vienne riverbanks. The ‘les Picasses' vineyard stands out from the rest: old vines of 50-ish years on a fairly steep slope from the riverbank that is alluvial clay with a chalk limestone base.
The winemaking is most traditional at this estate. The grapes are, of course, handpicked and fermented in stainless-steel. The wines are then aged in larger, neutral oak and sometimes chestnut - a traditional barrel wood in the region. 100% Cabernet Franc.
The estate has terrific plots of land in the Savigny-en-Véron district hard by the Vienne riverbanks. The ‘les Picasses’ vineyard stands out from the rest: old vines of 50-ish years on a fairly steep slope from the riverbank that is alluvial clay with a chalk limestone base. The fruit is particularly expressive of dark fruits of cassis and dark cherries with a terrific mineral content and good acidity for structure.
The winemaking is most traditional. The grapes are, of course, handpicked and fermented in stainless-steel. The wines are then aged in larger, neutral oak and sometimes chestnut - a traditional barrel wood in the region
An important red wine appellation in the Touraine district of the Loire, Chinon produces fanciful, light-bodied reds from the Cabernet Franc grape. Chinon also makes charming rosés from the same grape as well as white wines from Chenin blanc. But the reds give the area its fame. Often scented with fresh herbs, black tea and violets, Chinon reds show a lovely combination of fruit and acidity. However, styles have become more concentrated and ripe in recent years from improvements in vineyard management. Modern methods include planting grass between vineyard rows, using higher trellises and deleafing to increase sunlight to berries and therefore improve ripening. Even still, red Chinon is intended to be a light to medium bodied, refreshing wine to be enjoyed in its youth.
Fuller-bodied Chinons come from vineyard sites on the clay and tuffeau limestone slopes, usually from the southern exposed slopes of Cravant-les-Coteaux, and the plateau above Beaumont. Lighter styled wines come from the sand and gravel vineyards near the Loire or Vienne Rivers with the most refined examples coming from the area around Panzoult
The subtler and more delicate of the Cabernets, Cabernet Franc is the proud parent of Cabernet Sauvignon and shares many of the structural elements of Bordeaux’s cornerstone variety. In Bordeaux, Cabernet Franc is often planted as an insurance policy against its later-ripening offspring, as it is more likely to thrive in a difficult harvest. But don’t mistake Cabernet Franc for merely a supporting player—this grape variety produces outstanding wines on its own or as the dominant component of a blend. It produces perhaps its most alluring wines in France’s Loire Valley, in the regions of Chinon, Bourgueil, and Saumur-Champigny, where brighter, riper wines can be achieved. Outside of France, Cabernet Franc has performed quite well in parts of California, New York, and Virginia.
In the Glass
Paler, lighter, crisper, softer, and much more aromatic than its progeny, Cabernet Franc typically tastes of red raspberries, cherries, and herbs, with a stunning perfume of violets, tobacco, and spice.
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.
Under-ripe Cabernet Franc can be leafy and green with harsh tannins and mouth-searing acidity, so it is best to avoid highly spiced curries and fiery chili dishes.