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Domaine Philippe Alliet - Chinon "Coteau de Noiré" 2016

Domaine Philippe Alliet - Chinon "Coteau de Noiré" 2016

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The Coteau de Noiré is a full bodied and very detailed Cabernet Franc.

The Coteau de Noiré is the top cuvée of Domaine Alliet. The grapes originate from a single plot of vineyard, ideally located on the slope of the Chinon hill. The grapes ripen perfectly in this south facing vineyard.

This wine is widely considered by critics to be in the pantheon of Chinon wines; the nose is full and complex with notes of dark fruit, fresh coffee beans, subtle vanilla and pepper.

The taste is full bodied and refined with firm tannins. It can be paired with game dishes, beef stew and strong cheeses. This amazing wine could be cellared for more than ten years. However, you can drink this wine sooner by decanting for 45 minutes before serving. 100% Cabernet Franc.

"The Coteau de Noiré from Philippe Alliet has always been at the top of my wine list. It shows how a Cabernet Franc on clay and limestone soil with great exposure to the sun can perform at its best level. Absolutely a must have in your cellar!"

The highest care is taken to make this wine. The grapes are harvested by hand in small cases to avoid crushing and leaking juice. The yields are brought to the winery to be destemmed and put in a concrete vat for fermentation. The maceration of the juice with the berries takes place over a three week period to extract all the complex elements of the grapes. There is no cap punching used, only pump-overs to hydrate the cap and slowly extract the elements. The 2016 vintage was matured in 500 litre French oak barrels (30% new).

*Cap punching is a red winemaking technique used to extract phenolic compounds (colour pigments, tannins and flavours) from the grape solids. It keeps the grape solids soaked, preventing spoilage.

What we say

"The Coteau de Noiré from Philippe Alliet has always been at the top of my wine list. It shows how a Cabernet Franc on clay and limestone soil with great exposure to the sun can perform at its best level. Absolutely a must have in your cellar!"

Technical notes

The highest care is taken to make this wine. The grapes are harvested by hand in small cases to avoid crushing and leaking juice. The yields are brought to the winery to be destemmed and put in a concrete vat for fermentation. The maceration of the juice with the berries takes place over a three week period to extract all the complex elements of the grapes. There is no cap punching used, only pump-overs to hydrate the cap and slowly extract the elements. The 2016 vintage was matured in 500 litre French oak barrels (30% new).

*Cap punching is a red winemaking technique used to extract phenolic compounds (colour pigments, tannins and flavours) from the grape solids. It keeps the grape solids soaked, preventing spoilage.