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. It can struggle to fully ripen resulting in wine with a pleasing vegetal quality. 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.
About the vintage (Domaine perspective)
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.
Our tasting impressions
The color is quite dark. At four years old, the fruit remains primary. An exotic nose is followed by deep, bright flavors on the palate. It is remarkably concentrated, very appetizing and provokes contemplation. A beautiful wine that can be enjoyed now but will evolve gracefully for 30 years+.
On your table
In its current state, 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. Serve at cellar temp.
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