Deep purple in the glass with loads of black peppercorn, smoky bramble and sweet herbs on the nose. The palate is spicy and herbaceous with dried red and black fruit layered with spice. A most unusual and purely elegant wine that finishes with powerful tannins and mineral-infused spice. Perfect with grilled beef, leg of lamb, venison stew, braised oxtail.

The grapes, after being harvested and selected by hand, are gently foot-stomped and macerated for 3 weeks in large conical oak vats (cuve tronconique). The fermentation happens naturally and is followed by 12 months of aging on lees, in 600-liter oak barrels (demi-muids). Bottled without fining, filtration, or sulfur addition.

After a long and meticulous work of re-cultivation, these old vines once again express their potential and serve as a conservatory for the mass selection and the installation of the new vineyard in Bueil in Touraine.

La Grapperie is made up of a dozen plots aged from 3 to 120 years old on the left bank of the Loir. The Domaine now covers 6 hectares. Half is planted with Chenin, the other with Pineau d'Aunis grown organically certified by Ecocert.

All interventions on the vines are manual : goblet pruning for old vines and guyot-pushard pruning for young ones. Manual disbudding and deseeding in order to control yields as closely as possible, careful joining in order to facilitate aeration of the bunches, topping and trimming to remove only the bare minimum and not harm the harvest.

No chemicals are used, the soils are worked mechanically in order to disrupt the root absorption of the vines and to contain the growth of weeds. To fight against cryptogamic diseases, I use treatment products authorized in organic farming (copper and sulfur) to which herbal teas and plant decoctions are added.