Domaine de la Bergerie 2018 "La Cerisaie" Anjou Rouge, Loire Valley, France

Domaine de la Bergerie 2018 "La Cerisaie" Anjou Rouge, Loire Valley, France

Domaine de la Bergerie

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Domaine de la Bergerie 2018 "La Cerisaie" Anjou Rouge, Loire Valley, France

  • Winemaker: Anne Guégniard
  • Farming: Organic
  • Variety: Cabernet Franc
  • Terroir: Sand and clay on top of shale, south-southwest facing parcel locates at Champ-sur-Layon.
  • Vinification: 1/3 of the grapes are cold-macerated for three days. Free-run juice and the pressed juice are vinified separately; the wines are tasted and monitored carefully and finally blended before bottling.
Domaine de la Bergerie has been a family estate since 1964, first purchased by Marie-Scholastique Horeau and currently run by her grandson, Yves Guégniard, with his wife, Marie-Annick. The Domaine has always adhered to a high standard of excellence: green harvest, strict sorting and separate vinification of each harvested parcel. Now, as Yves and Marie-Annick's daughter, Anne, begins to take the lead, the Domaine is converting to organic viniculture and exhibiting exciting new energy - and fascinating wines. The Domaine is in the heart of Côteaux du Layon, in the Anjou region of the central Loire Valley. Encompassing a  total of 89 acres, the vineyards are spread throughout multiple appellations, including Anjou (blanc and rouge), Savennières, Côteaux du  Layon, and Quarts de Chaume. From soils of schist and clay, Chenin Blanc making up the majority of their vineyards, joined by other varietals,  such as Cabernet Franc, Cabernet Sauvignon and Grolleau. 
At Domaine de la Bergerie, the entire operation is a family affair: Following stints with Alain Ducasse and Joël Robuchon, Anne's husband, David, has opened a  beautiful restaurant on the property. His local cuisine is a lovely complement to the outstanding sparkling and still wines made here.

From our wine club notes:
Cabernet Franc can be a very polarizing variety, even for Sommeliers. At its best in the Loire Valley, Cabernet Franc is rich but medium-bodied, with bright acid and a complex mix of aromas ranging from roasted red peppers and lavender to cocoa-dusted dried cherries and gravel. In the New World, it can be super powerful, like dark chocolate and cranberry compote. But at its most mediocre, it can feel thin and give you nothing but tannin and bell pepper. Hence, the polarizing nature of a grape that, while the co-parent of the famous Cabernet Sauvignon, never really gets the credit it deserves on its own. Not a lot of people in the world want to spend the time to coax out the nuance of Cabernet Franc, instead, relegating it to a mere blending grape.
Thank the Goddess for Domaine de la Bergerie. Cabernet Franc does not play second fiddle here. Domaine de la Bergerie has been a family estate since 1964, first purchased by Marie-Scholastique Horeau and currently run by her grandson, Yves Guégniard, with his wife, Marie-Annick. The Domaine has always adhered to a high standard of excellence: green harvest (which means cutting off bunches of fruit early in the season so the vine gives more attention to ripening the remaining bunches), strict sorting (as the fruit comes in at harvest, the bunches are hand-inspected one by one and only the best make it to fermentation) and separate vinification of each harvested parcel.
 Now, as Yves and Marie-Annick's daughter, Anne, begins to take the lead, the Domaine has converted to organic viniculture and is exhibiting exciting new energy - and fascinating wines. The Loire Valley is also a place that understands that wine is for the table
Wine is life, wine is food. So much so that if you make your way out to the Loire, you can dine at the estate! Following stints with Alain Ducasse and Joël Robuchon, Anne's husband, David Guitton, opened a  beautiful Michelin-starred restaurant “La Table de la Bergerie”  on the property. His local cuisine is a lovely complement to the outstanding wines here. This estate really is a family affair. Try your hand in pairing this wine yourself- duck confit, spinach soup, morels in butter, pork belly. Even goat cheese like Humboldt Fog or Spanish Manchego!

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