Cool berry fruit such as cassis and juicy cherries, underpinned by fine notes of black pepper, paprika and dark liquorice.
Palate
Fresh and energetic on the palate, carried by a delicate silky texture and a structured tannin framework that gives direction to the fruit.
Character
A refined, long-lived red wine full of vibrant tension and cool terroir expression.
Pairing
Pairs beautifully with braised lamb, duck with a dark berry reduction or mature hard cheese.
Notes
Grapes from over seventy-year-old vines in a cool north-facing parcel in Les Picasses, spontaneously fermented in concrete, unfined and unfiltered.
Tasting note
Character
An aristocratic, immensely dynamic Cabernet Franc of cool elegance and silky texture. Despite its youthful energy from the 2022 vintage, this wine possesses a deep, vibrant tension and enormous ageing potential. Rather than monumental extract density, it captivates with intellectual finesse, cool spice and a supportive fruit structure.
Terroir & Origin
The grapes come from a 0.8-hectare north-facing plot in the Les Picasses vineyard site, with vines over seventy years old. Clay-limestone over Tuffeau, the soft limestone of the Loire, forms the foundation. The continental climate with Atlantic influence allows for a long, even ripening of the berries. Château de Coulaine – in family hands for around 500 years and certified organic in 1997 as the first estate in the appellation – stands for a profound respect for this historic soil.
Grape Variety & Vinification
Varietal Cabernet Franc in its purest expression. The name Coulaine is regarded as an absolute benchmark for the region alongside Charles Joguet. Jean de Bonnaventure runs the estate with minimal intervention in the cellar. Through manual harvesting and gentle craftsmanship in the Gothic château cellar, the antithesis to muscular overseas styles is created – structured, transparent and full of finesse.
Food Pairings
This finely structured Loire red demands classic, honest dishes. It beautifully complements pink-roasted saddle of lamb, braised veal cheeks or a traditional duck breast with blackcurrant reduction. It also pairs masterfully with sautéed wild mushrooms or aged Brie de Meaux.
