This is my favourite red wine in the shop! Delicious, pure and unoaked it massively overdelivers in terms of taste for a lowish price. So versatile with food working with red meats, charcuterie and hard cheeses.
Cabernet Franc is usually blended with Cabernet Sauvignon and Merlot, but finds its greatest expression as a single variety in the Loire Valley where it produces light, fresh, juicy wines with aromas of crunchy blackcurrant and green pepper.
Bernard Baudry was born into a Chinon winemaking family in Cravant-les-Côteaux. Having studied oenology in Beaune, he started making his own wines in 1982, with only two hectares of vines. Today the estate is made up of 30 hectares, from six different sites, all of which are worked without the use of artificial herbicides or pesticides. His wines reflect the great versatility of Cabernet Franc when grown on different sites and are very much ‘terroir’ driven. Matthieu, his son has been working with Bernard since 2000 and now does most of the wine-making.
Chinon is an appellation in the central Loire Valley. This area has been producing wine for many centuries, and although wines of all three colors are made there, the focus is now very clearly on red wines made from Cabernet Franc. Typical Chinon is light with crunchy blackcurrant fruit and a green pepper undercurrent. Wines can be enjoyed young, but also age well due their high acidity.
High acidity, restrained fruit flavours, low alcohol and light body makes this style particularly food friendly and successful with a wide range of foods including sausages, salami, poultry, red meats and hard cheese.