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13 Items
Les Granges has a floral fragrance with bright, juicy fruit. On the palate, you’ll find a nimble frame and plush, silky tannins that make it dangerously gulp-able.
Red Sancerre perfectly illustrate the virtues of the Pinot Noir grape variety. They are fragrant, elegant, fine and they have delicate aromas of red berries, ranging from cherries to blackcurrants.
Made with 60% Pinot Noir, 30% Gamay, 10% Cabernet Franc. This delicious small-production bottling was produced from vines gron on pink slate in southern Loire Valley. It was harvested by hand during several passes through the vines. Fruity, spicy, and vegetal aromas.
The color of Gammes en May, the label and the clear glass may lead one to think that this is not a serious wine but they would be wrong. There is a gregariousness to Thierry Michon who is prone to take up the accordion at a moment’s notice but there is nothing frivolous about Thierry or his wines.
A subtle, lush bouquet. A veritable infusion of red fruits on the palate, with light, spicy notes. A delicate and supple wine. In January 2008, Charlotte and Thomas embarked on a marvelous winemaking adventure with the acquisition of the Clos de l'Élu domain, on the schist-rich lands of the Anjou Noir.
Clos de l’Elu’s 30 plots span over 22 hectares of vines, located on the southern-exposed slopes of the Loire. The estate focuses on classic Loire varieties, farmed using biodynamic principles, hand-harvested, and spontaneously fermented.
From the commune of Savigny-en-Véron, the 2020 Chinon Les Barnabés is sourced from the alluvial soils of the Loire and the gravels from the Vienne. The wine opens pure, clear and fresh, but it's also deep and concentrated, with spicy notes of ripe cherries, black berries, raspberries and violets.
An original cabernet franc, 100% ungrafted, the Breton in all its splendor. Its delicate tannins and fruit let you apprehend Cabernet Franc in all its complexity! Floral and supple wine with hints of liquorice and crunchiness by its tannins.
Wine making: Grapes harvested at optimum maturity, maceration and alcoholic fermentation for 15 days, then matured in concrete tanks for 10 to 12 months.
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