Our tasting impressions
The color is quite dark. It is evolving gradullay but noticeably. An exotic nose is followed by deep, bright flavors on the palate. It is remarkably concentrated, very appetizing and demands contemplation. Several experienced wine folks did a blind tasting of this wine and the same vintage of the deeply respected Olga Raffault Chinon Les Picasses. The two went toe-to-toe for 10 rounds and the result was a decidedly split decision with everyone agreeing both are great. Enjoy it during your lifetime or pass on to your children or grandchildren. Who knows how long this will endure? Don't miss this last chance to own and taste this amazing wine.
About this wine
100% Cabernet Franc from vines 40-75 years old planted in clay, limestone and chalk soils on south facing volcanic ash formed hills. Yields are 30hl/ha. Fermentation is 3 weeks in large cement tanks with the caps punched by human feet.
Top Bourgueil wines age magnificently. Abel Osorio poured their Vieilles Vignes from 1985 & 1993 for us. The ‘93 was very good. The ‘85 was one of the best wines we’ve tasted in recent memory and had plenty of life left.
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
We like Shish Kebab because the assertive flavor and fattiness of the lamb as well as the earthy vegetables nicely mirror the flavor in the wine.
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.
