This is Cabernet Franc to drink and drink, wines like this are enjoyed every day for lunch all around France but particularly in Paris. This is where Cabernet Franc is at it's most attractive; fruity, aristocratic and aromatic on the nose and juicy, complex and refreshing in the mouth. This wine to me brings together the hypothetical blend of young vibrant Bordeaux and young vibrant Beaujolais. Tasty, lip-smaking yet complex and thought provoking. Super, and you can't drink top Bordeaux for this money..
Over the past decade Anjou and its chenin blanc-based whites have gained a solid reputation for their remarkable depth, particularly among white Burgundy lovers seeking an affordable alternative. The reds, made from Cabernet Franc and/or Grolleau, have long been popular as a sort of alternative to Bourgueil and Chinon.
I was introduced to Stéphane Erissé a few years ago by Antoine Foucault
of the Domaine du Collier
. Stéphane came to winemaking late in life, he first worked in the building industry before embarking on the profession of vigneron in 2011. Since that time he's ben working with the Foucault's and also from Cyril Fhal
of Roussillon's Clos du Rouge Gorge
- for work in the vines and the cellar, one could not have two better teachers!
He named his estate, which is located in the Anjou, after his grandmother Andrée.