Frédéric Mabileau is an organic-certified, biodynamic grower based in Saint-Nicolas-de-Bourgueil. Run by Frédéric and Nathalie Mabileau, with son Rémy also working in the business, the family’s winegrowing history goes back to 1620. The juicy, pure Les Rouillères Cabernet Franc from Saint-Nicolas-de-Bourgueil is the estate’s most important wine, and its sibling Chenin Blanc from Anjou makes a handsome pair. A faithful portrait of this section of the Loire Valley is completed with a Pineau d’Aunis and more complex renditions of Cabernet Franc. The parcel is situated in the Bourgueil appellation, in Chouzé-sur-Loire, very close to the river. It was Frédéric’s grandfather who planted these vines more than 45 years ago in the Champs Colesse lieu-dit, and that’s why the wine is named “racines”, meaning “roots”. The fruit comes from 46-year-old vines on a two-hectare plot on clay and gravel. Hand harvested with a yield of 35hl/ha, then destemmed and sorted on a table. Given a pre-ferment cold soak before fermentation in temperature-controlled stainless steel, which entails 18 days on skins. Malolactic conversion and maturation for 18 months in 3- and 4-year old French oak demi-muids. Think violets and blackfruits with a smokey twist. Light enough to go all year round & enough complexity to make it possible.
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Frédéric Mabileau is an organic-certified, biodynamic grower based in Saint-Nicolas-de-Bourgueil. Run by Frédéric and Nathalie Mabileau, with son Rémy also working in the business, the family’s winegrowing history goes back to 1620. The juicy, pure Les Rouillères Cabernet Franc from Saint-Nicolas-de-Bourgueil is the estate’s most important wine, and its sibling Chenin Blanc from Anjou makes a handsome pair. A faithful portrait of this section of the Loire Valley is completed with a Pineau d’Aunis and more complex renditions of Cabernet Franc. The parcel is situated in the Bourgueil appellation, in Chouzé-sur-Loire, very close to the river. It was Frédéric’s grandfather who planted these vines more than 45 years ago in the Champs Colesse lieu-dit, and that’s why the wine is named “racines”, meaning “roots”. The fruit comes from 46-year-old vines on a two-hectare plot on clay and gravel. Hand harvested with a yield of 35hl/ha, then destemmed and sorted on a table. Given a pre-ferment cold soak before fermentation in temperature-controlled stainless steel, which entails 18 days on skins. Malolactic conversion and maturation for 18 months in 3- and 4-year old French oak demi-muids. Think violets and blackfruits with a smokey twist. Light enough to go all year round & enough complexity to make it possible.
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