# Chinon La Cure (2015)

- **Producer:** Domaine Charles Joguet
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €22
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** cherry, strawberry, redcurrant, blackcurrant, bell pepper, herbaceous, cedar, tobacco, leather, forest floor, mushroom

## About this wine

Domaine Charles Joguet is a legendary estate in the Chinon appellation of the Loire Valley. Founded in 1957 by Charles Joguet, a painter and sculptor, the estate revolutionized the region by pioneering Burgundian-style single-parcel (climat) vinifications. Joguet proved that Chinon's diverse terroirs deserved individual expression rather than generic blending. Today, the estate is managed by the Genet family and winemaker Kevin Fontaine, who maintain Joguet's legacy of terroir-driven Cabernet Franc. 'La Cure' is sourced from old vines planted in 1974 on gravelly, clay-rich soils on the left bank of the Vienne River in Sazilly, offering a beautifully rounded and expressive style.

## Interesting facts

- Founder Charles Joguet was an artist who applied his creative philosophy to revolutionize Chinon's terroir classification.
- The vines for 'La Cure' were planted in 1974, making them over 40 years old during the 2015 harvest.
- The cuvée is named 'La Cure' because it blends Clos de la Cure with a tiny fraction of the adjacent Clos de la Chapelle.

## Food pairing

The medium-bodied structure, vibrant acidity, and fine-grained tannins of this Chinon make it exceptionally food-friendly. Its natural herbaceous and red-fruit notes complement roasted meats infused with herbs like rosemary and thyme. The wine's acidity cuts through the richness of duck and pork, while its earthy undertones pair beautifully with wild mushrooms and charcuterie.

## Wine making process

The grapes for 'La Cure' are hand-harvested from 40-year-old vines and undergo rigorous double-sorting. Vinification begins with a 5-day cold pre-fermentation maceration to extract pure fruit aromas, followed by fermentation in temperature-controlled vats for over 15 days. The wine is a blend of high-quality free-run juice and selected soft-press juice. It undergoes full malolactic fermentation and is aged for 12 months in neutral French oak barrels (3-to-4-years old) to gently micro-oxygenate and soften the tannins without imparting heavy oak flavors before bottling.