Violette AOC 2019

Wine Description for Violette AOC 2019 by Clau de Nell

Colour & Appearance

Dense, deep purple with seductive violet reflections – the name says it all.

Nose

A complex, almost mystical bouquet: blackcurrant, cassis and blackberry meet undergrowth, juniper and liquorice. Dark chocolate, anise and black pepper give the fruit definition. Cereal notes – rye sourdough, bread crust – lend the whole thing substance and depth. In the background: a discreet yet unmistakably animal note of warm leather and saddle leather – typical of the great reds of the Loire.

Palate

Silky and cool on the attack, yet full of finesse and elegance. The fruit is present and direct, never banal. Vibrant acidity, fine astringency and well-structured tannins give the wine backbone. Fleshy and positively rustic at once. A subtle floral note – lavender, violet – briefly opens the door to poetry.

Finish

Long, harmonious and well-balanced. In the aftertaste, the wine reveals its elegant side: the aromas come together in perfect harmony, the balance between fruit, spice and structure is impressive. Charming already in its youth – yet promising an exciting evolution in the cellar.

Terroir & Origin

The vines of Clau de Nell stand in the Loire on clayey-silty soil over sandstone as well as on red flint over tuffeau (limestone) – a terroir that favours both elegance and mineral tension. The Cabernet Franc vines are 45 to 55 years old, the Cabernet Sauvignon vines even up to 70 years – old vines that produce concentrated, characterful grapes.

Grape Variety & Vinification

A blend of Cabernet Franc (dominant portion) and Cabernet Sauvignon. Hand-harvested in 12-kilo crates, yield of only 35–40 hl/ha. Largely destemmed, fermented over 30 days with rare pumping over. Aged on fine lees for twelve months in old Burgundian pièces, followed by a further six months in large wooden vats. A wine made with the greatest care and without haste.

Food Pairing Suggestions

Ideal with braised pork cheeks with root vegetables and mashed potatoes or a grilled rib eye with pimientos de Padrón and rosemary potatoes. Surprisingly harmonious also with beetroot carpaccio with goat’s cheese and walnuts.

Special Features

The name Violette is no gimmick – it reflects the character and soul of this wine. A Loire red wine that bears the hallmark of its house: biodynamically farmed, crafted vinification, uncompromising in quality. Those who bring patience will be rewarded with extraordinary complexity in the cellar.