Our tasting impressions
Les Varennes is fully mature and resolved but still presents a delightful, classic Bourgueil. This is the essence of Loire Cabernet Franc. Relatively light, the wine is easy to drink and pairs effortlessly with so many foods.
About this wine
100% Cabernet Franc from vines averaging 20 years planted on hills comprised of sand, clay and silt. Yields are about 45hl/ha. Fermentation is over 12 days.
About the grape
Cabernet Franc, an ancient variety, thrives in cooler climates because it ripens best slowly. This allows its green, vegetal flavorings to be balanced and nuanced. Green bell pepper is a frequent flavor descriptor of these wines.
Cabernet Franc tends to produce lighter, softer, more acidic and less tannic wines than Cabernet Sauvignon (the latter is an offspring of the former crossed with Sauvignon Blanc). The style of Cabernet Franc wines, which are made all over the world, can range from simple and easy drinking to dark, brooding and substantial. The best can age for decades.
Patrice's view of the vintage
2014 had a long growing season. The winter was mild and a dry March led to an early bud-break. The summer was wet but September was magnificent - sunny days sweetened the fruit and cool nights preserved acidity. A late Indian summer assured perfect maturity. The harvest concluded October 10, one day before the start of prolonged, torrential rains. The wines of 2014, reminiscent of the great 2005’s are delicate, rich and full-bodied.
On your table
There is a very good Turkish/Middle Eastern restaurant near me with a more than reasonable corkage policy. The deep and exotic flavors of this cuisine pair nicely, be it vegetables, chicken or lamb. Serve a touch below cellar temperature.
The brothers Nau are (L-R in the photo) Patrice, Bertrand and their brother-in-law, Abel. They operated a 20 hectare domaine that produced about 40,000 bottles annually. The property originally was a poly-farm.
All grapes were hand-harvested and de-stemmed. They used gentle extraction known as jus de goutte (free-run wine as opposed to pressing). Vinification was done in large concrete tanks at a controlled temperature.
We seemed to bump into family members all over this sprawling estate. They all are cheerful, gracious and hospitable. A few remnants of the old farm remain and we were offered fresh picked cherries after strolling through the vineyards.
Sadly, the estate was sold several years ago as there was no one in the family to take control. The new owners are a large company and the wines will never be the same.
