Pure Cabernet fruit of juicy red berries and cassis, underlined with nuances of bell pepper, tomato leaves, fresh herbs and light tobacco
Palate
Straightforward and precise with a clear acid structure, still grippy tannins and a delicate extract sweetness
Character
A young, complex cru of great substance and down-to-earth authenticity, impressing with exceptional ageing potential
Pairing
Hearty meat dishes such as braised leg of lamb, roast beef or seared duck breast
Notes
Single-vineyard vinification from complex sand, gravel and limestone soils, carefully aged in oak barrels in the historic tuffeau cellar of this certified organic estate
Tasting note
Colour & Appearance
A deep, slightly transparent garnet red shines in the glass.
Nose
The 2019 vintage reveals clear, unadulterated Cabernet fruit. Aromas of juicy red berries, cassis and fine nuances of bell pepper, tomato leaves, herbs and a touch of blond tobacco unfold.
Palate
On the palate, this Chinon presents itself with cool precision and a stringent acid structure. The tannins remain grippy and youthfully firm. A remarkable density of fruit and a subtle extract sweetness lend it substance and grip.
Terroir & Origin
The plot lies flat between the left bank of the Vienne and the Clos de la Dioterie. The soils transition from sandy-clay to sandy-gravelly layers over a limestone foundation. It is the Burgundian-inspired single-vineyard philosophy of Charles Joguet that brings the pure terroir straight into the glass here.
Grape Variety & Vinification
100% Cabernet Franc from sites with partially very old vines. Following a ten-day cool pre-fermentation maceration at 10 °C, the wine undergoes skin fermentation for around four weeks in wooden vats. The blend matures for 15 to 16 months in French oak barriques (partly new, partly up to four years old) and a further six months in stainless steel to harmonise. The entire estate has been certified organic since 2016.
Food Pairings
In its youth, this red Chinon benefits from rich dishes with fat and roasted flavours. It pairs brilliantly with braised beef roast, juicy lamb chops or pan-roasted duck breast.
Key Features
A red wine for the patient: due to malolactic fermentation in the barrel, the wine’s profile gains tremendous balance, which further evolves into complex notes of graphite and fruit with bottle age.
