A zero-sulphur Cabernet Franc from clay-limestone soils in Anjou, aged 12 months in oak, with an expressive, fruity bouquet and the kind of freshness that makes it dangerously easy to drink.
Tasting Notes
Ruby red in the glass. The nose is expansive and fruity, opening with aromas of blackberry, plum, ripe strawberry, and a floral background of cassis. On the palate the fruit character is confirmed, medium to full bodied, with a pleasant freshness that marks every sip. The tannins are soft and the finish lingering with a fruity persistence.
Quick Facts
- Grape: 100% Cabernet Franc
- Origin: France, Loire Valley, Anjou
- Style: Dry natural red, zero added sulphur, organic
- Winemaking: Manual harvest, destemmed, 5-week maceration, indigenous yeast fermentation in cement tanks, aged 12 months in used oak, no filtration, no fining, no sulphur
- Suitable for vegetarians and vegans
Food Pairing
Made for pate, saucisson, charcuterie, seared lamb chops, and slow-roasted meats. A natural wine built for the table.
Serving
Serve at 14-16°C. Open 15 minutes before serving to let the wine breathe and the fruit fully express itself.
About the Producer
Nicolas Réau is a former professional pianist who traded the concert hall for the vineyards of Anjou in 2002, taking over the estate Le Clos des Treilles near Thouars. Working 7 hectares of organically farmed vines, split between Cabernet Franc and Chenin Blanc, he has been crafting low-intervention, zero-sulphur wines since 2007. Guided by a philosophy of conscientious farming and honest winemaking, Nicolas uses only indigenous yeasts, avoids all chemicals, and works with long macerations to produce wines that are clean, distinct, and deeply rooted in the terroir of Anjou.
