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Clau de Nell - Anjou - Cabernet Franc 2016

Clau de Nell - Anjou - Cabernet Franc 2016

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The Cabernet Franc is fresh and lively with extreme finesse.

Clau de Nell is a tiny, triumphant, biodynamic winery. It is the brainchild of some of the wine world’s most forward thinkers. The late Anne-Claude Leflaive bought Clau de Nell in 2008 and appointed Sylvain Potin as manager. The Cabernet Franc vineyard is composed of old vines, that have been grown organically for some time. The nose is fresh and floral with bright cherry and raspberry fruit. Expressive with some grippy tannins, but they are fine-grained and work well on the background of the bright raspberry and cherry fruit. There is a lovely focus here. You can drink it now by decanting it for 20 minutes or cellar up to 2026+. It goes well with charcuterie, lamb racks, beef and cow cheeses. 100% Cabernet Franc. 

"A lesson of finesse from this Cabernet Franc. The fruit is pure and the structure is firm and very pleasant. You can enjoy this medium weight wine with appetite."

Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone).
Surface Area: 5 hectares.
Age: 40 years.
Pruning: simple guyot
Techniques: covering the vine stock with soil in autumn, ploughing-down in spring, tilling and natural grassing.
Growing methods: biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar. DEMETER certification

Harvesting: Handpicking in 12kg crates, sorting at the parcel when fully ripened.

Winemaking: De-stemmed harvest, native yeast, 20 day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C.

Pressing: Slow and gentle pressing in a pneumatic press.

Maturing: 18 months on fine lees in Burgundy casks used 5 times before in troglodyte cellars.

Bottling: Without filtration or fining on a fruit day.

What we say

"A lesson of finesse from this Cabernet Franc. The fruit is pure and the structure is firm and very pleasant. You can enjoy this medium weight wine with appetite."

Technical notes

Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone).
Surface Area: 5 hectares.
Age: 40 years.
Pruning: simple guyot
Techniques: covering the vine stock with soil in autumn, ploughing-down in spring, tilling and natural grassing.
Growing methods: biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar. DEMETER certification

Harvesting: Handpicking in 12kg crates, sorting at the parcel when fully ripened.

Winemaking: De-stemmed harvest, native yeast, 20 day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C.

Pressing: Slow and gentle pressing in a pneumatic press.

Maturing: 18 months on fine lees in Burgundy casks used 5 times before in troglodyte cellars.

Bottling: Without filtration or fining on a fruit day.