Bourgueil Rouge "Lieu-Dit, Beauregard"


The wine
A lieu-dit, or named place, encompasses a group of small plots of vines.
It comprises a unique terroir defined by its territorial, cadastral and historic unity.
The alchemy between the soil, topography, climate, and grape variety results in appellation contrôlée wines with a unique profile and outstanding quality. Respect for the terroir combined with the expertise of winegrowers who love what they do produces superb wines.
Beauregard is located in the commune of Restigné in the heart of the Bourgueil appellation . Vines have been grown here since Roman times, and its reputation is linked to that of Bourgueil abbey founded circa 990 by Benedictine monks under the leadership of Father Baudry. The monks extracted the quintessence of their vines.
Soil :
The Beauregard lieu dit is in the commune of Restigné located on the Bourgueil plain near a former Roman Road, "le grand chemin", linking Touraine to the Atlantic Ocean via Anjou. The Loire Valley is ten km wide at this point. It was once covered by a vast estuary and has varied soils as a result.
The subsoil at Beauregard has a high proportion of clay and is fairly deep. The topsoil has a great deal of flint, pebbles and round flat stones. The subsoil has a layer of gravel on one of sand. This terroir is conducive to good rooting thanks to the subsoil and warms the vines thanks to the topsoil. The grapes thus ripen early.

Sun exposure :
The plots in Beauregard are located in a small valley with sides of slightly different altitude. The south-facing vines have maximum sun exposure.

Climate :
Temperate climate Bordering on a valley, the soil warms up rapidly due to the oceanic influence that penetrates to the heart of the vineyard.
In the vineyard
Green pruning (bud thinning and leaf plucking) is done to enhance natural aeration while sustainable agricultural methods are used to fight against fungal diseases.
The grapes are totally destemmed. Fermentation in temperature-controlled stainless steel vats at 25 °C. Light pumping over every day and pigeage (punching down the cap) for good extraction of polyphenols. Long maceration (15 days).
After malolactic fermentation, the wines go on developing in our ageing cellars.
Cabernet franc : 100%


Suggested serving temperature: 12-14°C.
Tasting notes
Intense ruby-red colour. Concentrated nose of red fruit (cherry), violet, and spice. The wine starts off quite smooth on the palate. Good structure and round tannin. Long fruity aftertaste with hints of liquorice.
Food and wine pairings
This red wine make an ideal partner for grilled or roast red meats, game, and roast poultry in a sauce such as turkey with cranberries.