Description
Fresh and pure Cabernet Franc with a very good length and a soft mouthfeel. Nose full of dark fruit with an autumnal touch, a bit of wet forest, in the right way. Pure and unpretentious. Decant beforehand and serve with good veal dishes or a hearty, rustic vegetable stew.
A few kilometres west of Savennières, in La Possonnière, in the low-lying valleys of the Angevines, Eric and Alex Dubois took over the le Francaie estate from Loïc Mahé in 2017. Eric had previously worked for 25 years at Clos Cristal, the famous vineyards of the Hospice of Saumur. The shale and silt soils of the estate in the Anjou forced Eric to "relearn everything", after having learned everything on limestone and sand for the past 20 years. Five different grape varieties grow on the 5.5 hectares of vines. Mainly Cabernet Franc and Chenin, with a little Cabernet Sauvignon, Gamay and Grolleau. Characteristic of the vineyards of Château le Franchaie are the hundreds of basalt stones that are scattered across the estate. Originating from the surrounding railways, these were placed here by the former owner to allow the heat of the day to work on the soil, also at night. This technique is particularly beneficial for the Cabernet Franc and ensures a riper style. The grapes are picked by hand and the working of the land is done by Ramsès, Octave and Urga, the couple's three draught horses. Eric Dubois also works as naturally as possible in the cellar. The wines are vinified with indigenous yeasts. They are unfiltered and are sulphur-free when bottled. The labels of the wines are Alex's paintings and emphasise the relationship between art and wine of the couple.
- Country / Region: France / Anjou
- Grape variety: Cabernet Franc
- In the vineyard: Biodynamic. The land is worked by three draft horses. Terroir of schist and sand
- In the cellar: Maceration for 10 days in stainless steel . 15 months maturation in stainless steel. Unfiltered and without the addition of sulphites and vinified with indigenous yeasts.
- Quality mark: Ecocert and Demeter
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