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Clau de Nell - Anjou - Cuvée Violette 2016

Clau de Nell - Anjou - Cuvée Violette 2016

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The Cuvée Violette is medium bodied, earthy and finely structured.

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 Cuvée Violette is a blend of 60% Cabernet Sauvignon and 40% Cabernet Franc. The Cabernet Sauvignon vineyard is 60 years old and the vineyard of Cabernet Franc is 40 years old. The nose is again fresh and displaying some floral notes with a bright blackcurrant fruit. The palate is showing that vivid fruit with a firm structure but still very refined and it provides a nice long finish. You can drink it now by decanting it for 20 minutes or cellar up to 2028+. It goes well with charcuterie, lamb racks, beef and cow cheeses.

"A lovely wine here, showcasing with balance the subtle yet characterful expression of Cabernet Sauvignon and Cabernet Franc from Anjou in the Loire Valley. The fruit is very delicate, expressive and it compensates rightfully the firm structure. This wine has enough complexity to age gracefully too."

Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone)

Age: Cabernet franc : 30 to 40 years, Cabernet Sauvignon : 60 years.

Pruning: gobelet

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 12-kg 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.

Blending: 60% Cabernet Sauvignon and 40% Cabernet Franc. 

Bottling: Without filtration or fining on a fruit day.

What we say

"A lovely wine here, showcasing with balance the subtle yet characterful expression of Cabernet Sauvignon and Cabernet Franc from Anjou in the Loire Valley. The fruit is very delicate, expressive and it compensates rightfully the firm structure. This wine has enough complexity to age gracefully too."

Technical notes

Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone)

Age: Cabernet franc : 30 to 40 years, Cabernet Sauvignon : 60 years.

Pruning: gobelet

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 12-kg 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.

Blending: 60% Cabernet Sauvignon and 40% Cabernet Franc. 

Bottling: Without filtration or fining on a fruit day.