In Bordeaux, the Cabernet Franc is usually blended with other varietals, but why not just vinify it on its own? Similarly, I was told that the grapes should always be de-stemmed before the fermentation, but why not turn this wisdom on its head, as my great-grandfather already used to do?
With this wine, I wanted to show a different facet of the Cabernet Franc, by vinifying it in a rather unusual way, on its own and on its stalks, a method inspired by my work on the orange wine. This slightly unconventional project was made easier by the perfect ripeness of the grapes and a very special plot of vines.
The Cabernet Franc creates a lovely aromatic complexity with hints of raspberries and violets, while the grape stalks endow the wine with fine, taut tannins, an elegant structure and freshness on the finish. In short, a very drinkable wine!
Grape Varieties & Terroirs
100% Cabernet Franc on a clay-limestone soil
Steak tartare, slow roasted leg of lamb, vegetable moussaka