June 2025Wines of the Month

For the wine snob: After destemming and complete sorting of the harvest, fermentation of the must began spontaneously thanks to indigenous yeasts. Vatting lasted 10 to 15 days under constant control of vinification temperatures. This process promotes the fruity expression of the Cabernet Franc. Bottling took place around Easter. 

For the rest of us: 100% Cabernet Franc. Ruby color, fresh and pleasant nose with a dominant aroma of small red fruits. A fruity and supple palate, with lovely tannins. A pleasant wine that will go perfectly with cod fritters, spiced cod fillet, homemade lasagna, a plate of charcuterie or even Touraine goat cheese.

For the wine snob: Of the 2000 hectares of the Chinon vineyard, Couly-Dutheil vinifies some 130 hectares of which 78 are their own property located over the three production areas of the appellation. If the quality of the soils, amongst the best in Chinon, contributes to the renown of Couly-Dutheil, their quest for quality in the selection of vintages and love for perfection in maturing adds to their prestige. One of the stalwarts of Loire winemaking, the Chinon firm of Couly-Dutheil was founded in the early 20th Century by Baptiste Dutheil. 

For the rest of us: Pale gold color. Intense, frank, fresh and aromatic nose with floral, mineral and citrus notes. Fruity, delicate, tender and rich on the palate.

For the wine snob: Upon arrival at the winery, the fruit was gently destemmed and sorted, then conveyed to stainless steel tanks for fermentation with select yeast strains. Following a maceration period of 15 days, the new wine was drained off into French oak barrels, 30% of which were new. The 2019 Collusion Cabernet Sauvignon was bottled after 20 months of barrel aging. 

For the rest of us: Opaque ruby in color, aromas of juicy blue fruits, red currants, violets and leafy tobacco. On the palate, the wine is rich and dynamic, with a solid core of red berry fruit and a structure dictated by ripe tannins. The finish is long and nuanced, and while the wine is perfectly enjoyable now, it will continue to age gracefully for at least 8 – 10 years. 

For the wine snob: In 11 minutes, the skin contact time from which it takes its name, the most noble qualities of the grapes and the slightly rosy shade that characterize this wine were extracted. Once the must was obtained, it was cooled and transferred to a steel tank where it remained for about 11 hours, the necessary time for the more solid parts to decant. After transferring again, the must was inoculated with select yeasts and fermentation began. During fermentation, the condition of the yeasts in the wine as well as the development of the entire metabolic process were monitored daily. Once alcoholic fermentation concluded, the wine remained in contact with the lees for about 3-4 months. The wine was then filtered and bottled to be on the market in January following the harvest. 

For the rest of us: A blend of Corvinal, Trebbiano, Syrah and Carmenère. The Corvina varietal, which dominates in terms of percentage, was chosen for the floral aromas as well as the significant acidity it gives to the wine. Trebbiano brings elegance and a long finish; Syrah gives fine fruit and spice notes to the glass and finally, Carmenère creates structure, ensuring stability over time. This a fresh, enveloping rosé with an intense and complex bouquet, created to accompany spring or summer evenings and more.

For the wine snob: A superb clay-limestone vineyard (the highest in the AOC) located on a hillside in the center of Chinon with a southern exposure. A perfect soil for growing and developing vines. Sustainable farming, respectful of the environment with grassing between the rows to help limit yields and erosion. Leaf removal, trellising, and green harvesting to optimize the maturity and quality of the grapes. 

For the rest of us: 100% Cabernet Franc. A deep ruby color with a captivating, powerful and complex nose with rich notes of black fruits and spices. A generous, ample, structured and balanced palate. The dense and promising tannins exude superb fruit aromas. Will perfectly accompany a pheasant casserole, a rack of lamb in a herb crust, a fricassee of pheasant and mushrooms, wild boar with cranberries, a braised beef chuck, a noisette of venison in pepper sauce, or a roast rack of lamb.

For the wine snob: 100% Aligoté grown in limestone and clay soil. Careful berry selection and minimal handling, with fermentation using only indigenous yeasts in long fermentation in temperature controlled stainless steel. Long élevage about 12 months in stainless steel, then aged at least 6 months on lees before bottling. 

For the rest of us: Fruit-driven, lively, juicy notes of green apple peel, crunchy pear, bitter almond and river stones. Layered and tingling with pleasing and balanced acids.

For the wine snob: Bunches were hand-selected between October 15 until November 2, placed in small boxes and taken directly to the winery. Whole clusters were destemmed and crushed, and the must was spontaneously fermented with indigenous yeasts in stainless steel tanks and old, open-top foudres. The wine was aged for 21 months in foudres and barrels of various sizes, clarified with gelatin and bottled unfiltered from April 15 to May 10, 2019. Remelluri Reserva is aged in bottle for five years in the Remelluri cellar before release to the market. 

For the rest of us: The wine has a bright and intense color with cherry red tones. Its aromatic profile reveals notes of wild strawberries, aromatic herbs, and spices. On the palate it has a medium-full body, it is broad, smooth, and elegant. The finish is long and tasty. Try it with tagliatelle with porcini mushrooms or rabbit with herbs.

For the wine snob: Bunches were hand-selected in the vineyard, handpicked, and placed in small crates. Grapes were destemmed, cold-macerated for a few hours, and pressed. A natural yeast fermentation began using a pied de cuve from the winery’s historic Cepas Vellas vineyard, followed by aging on the lees for six-to-nine months without bâtonnage in stainless steel tanks. No malolactic fermentation, unfiltered, only light bentonite fining. 

For the rest of us: Bright straw color. Laurel and wet stone aromas with white fruit, ripe fruit and anise. Lemongrass and green apple flavors and a salty undertone.