Domaine des Tilleuls

Domaine des Tilleuls Cabernet Franc Le Bel Ouvrage Val de Loire IGP 2022

IGP Val de Loire, Loire, France

100% Cabernet Franc | 12.5% ABV

£12.00

Discover this French red wine from Loire made with 100% Cabernet Franc grapes. This wine delivers pure varietal notes with plums, red cherries, a touch of spice and sandalwood. An appealing plump palate leads to a fresh, crisp finish. No oak was used enabling this delicious variety to shine through.

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Dark ruby-red tinged with dark purple. Engaging nose of red and black fruits with violet and pepper notes. Harmonious, fruit-forward attack flowing into graphite and spice on the mid-palate. Tight-knit tannin framework.

Service: Serve at 14 to 15°C.

Food Pairing: Excellent with charcuterie board, roasted pork, grilled meats, and hard cheeses.

Meet the winemaker, Jérôme Houssin.

Founded in 1905, Domaine des Tilleuls’ wine estate is a family owned and operated winery dating back five generations. Located on the western side of the Loire Valley, near the Atlantic Ocean, the vineyard is spread over gentle rolling hills overlooking the village, on an exceptional terroir of schist-based soils, ideally suitable for growing vines. The grapes benefit from cool maritime influences and a long growing season providing a unique environment for all different grape varieties.

Red | Still | 75cl | 12.5% ABV

Cellaring: Drinking well now, can be cellared for 3 to 4 years.

Vinification: Hand-picking is employed for certain vine plots, particularly those with older vines. Once the grapes are brought to the cellar, they undergo a gentle destemming process using pneumatic pressing to minimize oxidation and maceration. Natural decanting, lasting 12 to 18 hours, is utilized to clarify the musts. Alcoholic fermentation is initiated at low temperatures for some Muscadets, enhancing the extraction of their unique characteristics.

Following this, malolactic fermentation takes place from November to December, mainly for a portion of their Chardonnays. The wines are then aged on their fine lees, typically for eight months, but some are matured for an extended period of up to 18 months or more to develop greater body, substance, and complex aromas.

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