# Domaine de Pallus Chinon La Rougerie (2018)

- **Producer:** Domaine de Pallus
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €60
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, blackcurrant, violet, herbaceous, mint, black pepper, vanilla, cedar, toast, smoke, leather, tobacco, forest floor, wet leaves

## About this wine

Domaine de Pallus, located in Cravant-les-Côteaux, has been in the Sourdais family since 1891. In 2003, fifth-generation winemaker Bertrand Sourdais returned to the estate after earning international acclaim in Spain's Ribera del Duero. He revolutionized the property by transitioning to biodynamic farming and focusing on parcel-specific vinifications. 'La Rougerie' is considered the estate's crown jewel, sourced from a single-vineyard parcel of old vines planted on a steep, south-facing slope with unique clay and limestone soils. It represents the pinnacle of Chinon Cabernet Franc, showing incredible depth, complexity, and aging potential.

## Interesting facts

- Winemaker Bertrand Sourdais is nicknamed 'the El Cid of Ribera del Duero' for his acclaimed work in Spain before returning to Chinon.
- La Rougerie is a tiny, south-facing parcel with limestone-rich soils that yield some of the most concentrated Cabernet Franc in the Loire.
- The estate has been fully biodynamic since Bertrand Sourdais took over, aiming to capture the purest expression of Cravant-les-Côteaux terroir.

## Food pairing

The high acidity and robust tannin structure of this premium Chinon require rich, savory proteins and earthy components. The wine's natural herbaceous and dark fruit notes pair beautifully with roasted meats seasoned with rosemary or thyme, while its structure cuts through the fat of duck or marbled beef.

## Wine making process

The grapes are hand-harvested with strict sorting in both the vineyard and winery. Fermentation occurs in concrete vats using native yeasts, with a gentle maceration lasting up to 30 days to extract fine, structured tannins. The wine is aged for 18 to 24 months in French oak barrels, primarily neutral to preserve fruit purity, followed by additional refinement in concrete tanks before bottling. The wine is bottled without fining or filtration to maintain its natural texture and complexity.