# Hanami (2023)

- **Producer:** Calvez Bobinet
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Cabernet Franc
- **Region:** Loire, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €16
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 9–14 °C
- **Aromas & flavours:** red cherry, strawberry, raspberry, peony, green bell pepper, green peppercorn, earth, wet stones

## About this wine

Hanami by Calvez Bobinet is a Vin de France red wine crafted from 100% Cabernet Franc. The name 'Hanami' evokes the Japanese tradition of flower viewing, reflecting the wine's intended character as a fresh, vibrant, and celebratory 'springtime wine' meant for sharing and enjoyment. The estate, Domaine Calvez Bobinet, was established by Sébastien Bobinet, an eighth-generation vigneron, who is joined by his partner Emeline Calvez, a trained sommelier. They are deeply committed to natural winemaking, producing 'living wines' that express their terroir with minimal intervention. The grapes are grown in Saumur, Loire Valley, on soils rich in tuffeau limestone and clay. The domaine intentionally moved away from appellation rules to focus on their natural winemaking philosophy.

## Interesting facts

- The name 'Hanami' is Japanese for cherry blossom viewing, symbolizing the wine's fresh, springtime character.
- The domaine left the Saumur-Champigny appellation to pursue natural winemaking with fewer constraints.
- Winemaker Emeline Calvez is a trained sommelier, bringing a unique perspective to their natural wines.
- The cellar is a unique 500-meter-long space carved into tuffeau cliffs.

## Food pairing

Hanami's lively acidity and supple tannins make it a versatile food companion. Its bright fruit character cuts through richer dishes, while its moderate tannins complement proteins. The wine's herbal undertones can echo flavors in herb-infused dishes.

## Wine making process

Hanami is produced using a blend of winemaking techniques designed to maximize fruit expression and texture. Approximately 30% of the Cabernet Franc grapes undergo carbonic maceration with whole bunches, while the remaining 70% are destemmed for a gentle maceration lasting between 8 to 20 days. Fermentation is spontaneous, relying on native yeasts. The wine is then aged for about 4 to 5 months in concrete tanks. It is bottled unfined, unfiltered, and with minimal or no sulfur additions, adhering to the domaine's natural winemaking philosophy.