A Wine That
makes you think (this is one of the most complex rosés we know), but at the same time, it's also a comforting wine. There's such an abundance of soft red fruit aromas here — think forest fruit sorbet — that it reminds us of eating our grandmother's homemade jellies, without the sugar. We're a little bit obsessed with this wine — we'll try not to drink it all ourselves!
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- Winemaker: Pierre Ménard
Where and How?
The Cabernet Franc (majority), Grolleau Noir, Grolleau Blanc and Chenin Blanc for this rosé come from two plots rich in clay and quartz, in Anjou, in the Loire. Some of the vines here are old and hence represent the diversity of the past (some are almost 70 years old!) Pierre farms biodynamically, and protects his vines from disease using herbal teas and plant macerations made from horsetail, nettle, yarrow, wicker, dandelion, chamomile and comfrey.
In 2019, due to frost, there was a later second harvest. Pierre painstakingly went in search of these smaller bunches — difficult to find and hence it takes a long time to harvest them — but worth it from a quality perspective and a _no waste _point of view. The Cabernet Franc was drained off after ten hours of maceration, and the Grolleau Noir and Blanc underwent carbonic fermentation separately. There's a little addition of Chenin Blanc, too. Bottled unfined and unfiltered.
The Winemaker: Pierre Ménard
If there’s one word to describe the work of this talented young winemaker, it’s humility. He might be creating some of the most terroir-expressive wines to come out of the Loire, but when visiting him and speaking to him, the first thing you notice is an air of contemplation, and a certain gentleness. It’s only when you try his wines that you realise this down-to-earth guy is creating something that is truly extraordinary. Yet, he doesn’t need a château or anything fancy to do so: all he needs is a garage, basic equipment, manpower and ideas; the latter of which he has in bucketloads.