Certified Organic (Ecocert)
Variety: Cabernet Franc
Country, Region: France, Loire Valley
100% Cabernet Franc, hand-picked from 1ha of old vines averaging 40 years old. Produced from very low yields of just 30hl/ha, 100% de-stemmed and naturally fermented in one tronconique (upright truncated cone) oak vat for 3 weeks, followed by 12 months elevage in seasoned oak barriques. Vinified like Burgundy, the resulting wine is perfumed, fresh and bright, with an overt violet signature so typical of the very best Cabernet Franc. Finishing with fine silky tannins, it’s totally delicious and shows how great Cabernet Franc can be in the right hands. Certified organic viticulture.
‘This has a fresh core of crushed cherry and cassis flavors, laced with bay leaf and lavender notes and backed by a light chalky spine.’ 89 points, James Molesworth, WineSpectator.com, July 2017.
Xavier Weisskopf is one of the new generation of young producers buying into appellations in the Loire that are less developed, enabling his purchase in 2005 of well established old vineyards at Montlouis in Touraine.
Having studied viticulture and oenology at Beaune he worked as cellar-master at Chateau St-Cosme in the southern Rhone before buying his first parcel of 6.8 hectares. He has gradually increasing his holdings to the current 13 ha of vines with 9 ha of vines in Montlouis and 4 ha of vines in Touraine AOC. Montlouis sits across the Loire on the south side from Vouvray and today is a hotbed of innovation. Here 100% Chenin Blanc is planted on similar tuffeau soils to Vouvray, though usually with a bit more sand. The Touraine appellation also produces Chenin Blanc, along with Grolleau for rose and has some very old Cot (Malbec) and Cabernet Franc plantings. Xavier’s deft touch in the winery is transforming this old-vine material into wines of freshness, vivacity and not least, great value!
The entire estate is certified organic and with most of the vineyards being planted pre-1940 the yields are naturally low and all harvesting is done by hand. Xavier is looking for wines that are fresh, mineral and long so the wines are made with a light touch and little or no SO2 during vinification. Bottled with a minimal, yet prudent level of SO2, the finished wines show vibrant aromatics and a level of detail rarely seen from these appellations.