Domaine de la Noblaie have presses, vats and cellars carved out of limestone 'tufa' as evidence of hundreds of years of past winemaking activities. The village, 'Le Vau Breton' in Rabelaisien language, means 'Cabernet Franc Valley' because of the townes strong wine culture. The Domaine's winemaker, Jérôme Billard, studied oenolgy in Dijon and work in various new world wineries, including Château Petrus, before returning to his family's estate to head up the winery and 12ha of vines.
Since taking over his family's estate, Jérôme has had three main aims – to double the vineyard size (now achieved at 24.5 hectares), to improve the vineyard management (the vines are now grassed through and leaf height has been raised to 1.80 m and the vines are all now de-budded in the spring) and to modernise the winery itself. In a region better known for its lean, grassy reds, Jérôme's aim is to harvest at full phenolic maturity to give a soft pulpy fruit to the reds. All picking is by hand and the estate is now in certified as Dietary Requirement_Organic.
After hand picking at full phenolic maturity, the reds are vinified by terroir, with the main parcels kept firmly separate. The ‘domaine' cuvée is soft and ripe, with a cold maceration and fermentation 'chapeau immergé' in thermo-regulated stainless steel vats to avoid excessive extraction. Fermentation is with mainly natural yeasts and fining is with bentonite.
Plums and redcurrant fruit on the nose. A real Cabernet Franc that shows depth and character with nicely ripe, balanced tannins. The Loire's natural freshness makes this a uniquely versatile wine to be enjoyed with food, or just enjoyed!
Lamb en croûte, roast guinea fowl, pork casserole and pizza.