Presentation
Presentation
Yohann Gasnier, cellar master at the Cave de Saumur:
"Originally from Burgundy, I was born in 1971 in Auxerre. My passion for wine was born at the age of 16, while travelling the Chablis wine route. A few years later, with a degree in oenology from the University of Dijon in my pocket, I went abroad (Oregon, South Africa, Argentina, Chile) for two years to discover the diversity of grape varieties and wine-making techniques. Back in France, I settled in the Anjou-Saumur region, which attracted me for its viticultural potential, and I will never leave it. Today, I work at the Cave de Saumur, since 2002, and I try to create fruity and delicate wines, attractive to all, but which will let discover, by their complexity, a multitude of sensations in the nose and mouth.
"Originally from Burgundy, I was born in 1971 in Auxerre. My passion for wine was born at the age of 16, while travelling the Chablis wine route. A few years later, with a degree in oenology from the University of Dijon in my pocket, I went abroad (Oregon, South Africa, Argentina, Chile) for two years to discover the diversity of grape varieties and wine-making techniques. Back in France, I settled in the Anjou-Saumur region, which attracted me for its viticultural potential, and I will never leave it. Today, I work at the Cave de Saumur, since 2002, and I try to create fruity and delicate wines, attractive to all, but which will let discover, by their complexity, a multitude of sensations in the nose and mouth.
Terroir
Clay-limestone.
Winemaking
Selected grapes are picked when they achieve optimum ripeness and a fresh, fruity aromatic profile. Grapes from each plot are fermented separately and winemaking is adapted to the organoleptic quality of each lot: limited extraction to retain all the fresh fruit and aromatic intensity. The wine is kept a long time on the skins to produce a deep colour and toasty aromas. A small percentage of the grapes undergo thermovinification. This adds aromatic intensity, richness, and a sensation of sweetness. Subtle blending brings out beautiful aromatic complexity.
Varietal
Cabernet franc : 100%
Advice
Serving
It is best enjoyed slightly chilled (12-14°C).
Visual appearance
Beautiful red colour with black highlights.
At nose
Powerful, complex nose, combining a wide range of fruity aromas (cherry, blackcurrant) and a hint of liquorice.
On the palate
Well-balanced and full-bodied on the palate, with a fine structure revolving around velvety tannin. A fresh aftertaste with hints of mint.
Food pairings
It is best enjoyed with grilled meat and all kind of cheeses.
Suggested recipe : Rack of lamb with purée and truffle sauce.
Suggested recipe : Rack of lamb with purée and truffle sauce.
