The hand harvested grapes are partially destemmed, crushed and fermented with whole clusters added back in open top fermenters for two to three weeks at cellar temperature.  The juice then remains on the gross lees for 10 to 11 months in old French oak barrels.

The fruit is sourced primarily from Agrelo, with thirty percent of the fruit coming from La Consulta. After a cool fermentation, the wine is aged for one year in thirty percent American and seventy percent French oak. To preserve the character of the fruit, the wine is then bottled with unfined and...

Unaged Cabernet Franc, bottled 3 months after the completion of primary and malolactic fermentation: bright, fresh, and the perfect match for everything grilled.

The vines, planted in the 1980's, are grown in the Pirque Vineyard in the Maipo at 700m elevation. An ancient riverbed lies beneath the vineyard, and the particular soild here give the Cabernet Franc gives the wine flavors of blue fruit and mint. Fermented naturally with manual punch-downs;...

100% Cabernet Franc. Close to the town of Chinon, Clos Guillot is a hillside vineyard with S-SW exposure, near the top of the hill, with clay soils rich in yellow tuffeau (the soft local limestone) and iron. The vines were planted between 1993 and 2000 and are certified organic like all of the...

100% Cabernet Franc. Les Barnabés stands apart from Raffault's other main sites, Les Picasses and Les Peuilles, still in the Véron region but far to the west and downhill on a plain of alluvial soils near the Loire River. The sandy, gravelly site yields a lighter style of Cabernet Franc more...

SOLD OUT FOR THE VINTAGE. 100% Cabernet Franc. The Grézeaux vines are the Baudry’s oldest at around 50 years and were the very first part of the estate in 1975. They lie on a flat, sandy site near the Vienne River in Cravant, very near the winery and the Les Granges vineyard. The key difference...

ONLY IN 375ml. 100% Cabernet Franc. Les Picasses is the most famous Chinon lieu-dit, close to the village of Beaumont-En-Véron on the north bank of the Vienne River. It is a slope with full southern exposure and chalky clay-limestone soils, the combination resulting in fully ripened, structured...

100% Cabernet Franc. The fruit for the rosé comes from several estate parcels on two different terroirs: the higher plateau with flinty clay soiils and valley/river level with sandy gravel soils. The vines are on the younger side, averaging 20 years old, and are farmed organically. The grapes are...

100% Cabernet Franc. 2017 is the first vintage of the "Domaine Chinon" bottling. It is a combination of Raffault estate and some purchased fruit, a first for Raffault, born of the devastating vintage conditions. It is made from similar sites and in a similar style as their Barnabés Chinon: meant to...

85% Cabernet Franc/15% Pineau d'Aunis. Valérie Forgue's are planted on clay-limestone soils in the heart of the Cher valley of the Touraine region in the Loire Valley. She farms them organically (soon to be certified) and harvests them by hand. 2017 is the first vintage of the Glasting rosé, which...

100% Cabernet Franc. Only three of Pépière's 43 certifed-organic hectares of vines are planted to black grapes: Côt and Cabernet Franc (known locally as Breton). They are in the 10-hectare "home" vineyard in Clisson, where the rocky, granite-rich soils yield top-tier Melon de Bourgogne; the black...

70% Cabernet Franc/30% Cabernet Sauvignon.  In order to face the challenges of multiple frost-afflicted vintages in the Coteaux du Loir, the Nicolas family has expanded their cellar and begun a new line of négoce wines under the "Les Arches de Bellivière" label in the 2016 vintage. From a like-...

100% Cabernet Franc. Paul Filliatreau bought 6.5 hectares in the lieu-dit of Château Fouquet in the village of Brézé, 10 kilometers east of Saumur and only 100 meters outside of the Saumur-Champigny appellation. Parts of it had been abandoned, and Paul began replanting with massale cuttings from...

100% Cabernet Franc. From vines on clay-limestone soils in many different parcels, averaging 30 years old. The fruit is mostly hand-harvested, sorted in the cellar and fermented in stainless steel tank with natural yeasts, temperature control and a 10-to-14-day maceration. This entry-level Saumur-...