# Les Varennes du Grand Clos (2018)

- **Producer:** Charles Joguet
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 14.1%
- **Average price:** €56
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 16–16 °C
- **Aromas & flavours:** blackcurrant, red cherry, green bell pepper, grass, raspberry, fennel, black cherry, redcurrant, cedar, cloves, smoke, vanilla, leather, forest floor, tobacco, earth

## About this wine

Chinon Les Varennes du Grand Clos 2018 is a 100% Cabernet Franc from the Loire Valley's Chinon appellation. The wine originates from a 4.6-hectare plot with vines aged between approximately 35 and 56 years, planted on siliceous chalk & clay and clay-limestone soils. The vineyard faces north. The estate's philosophy centers on expressing individual terroirs, with this specific bottling originating from a plot near the winery in the south of Chinon, characterized by deep clay-limestone soils and a colluvial topsoil, often likened to a 'mini Clos de la Dioterie'.

## Interesting facts

- Vines planted between 1962 and 1976.
- Vineyard described as a 'mini Clos de la Dioterie'.
- Producer was a pioneer of single-vineyard wines in Chinon.
- Organic farming practices are certified.

## Food pairing

The wine's structured tannins and medium-plus body are well-suited to complement the protein and fat in red meat dishes. Herbal notes in the wine can echo aromatics used in cooking, such as rosemary or thyme, creating a harmonious bridge. The wine's vibrant acidity can cut through richer sauces, refreshing the palate.

## Wine making process

The winemaking process for Chinon Les Varennes du Grand Clos involves fermentation in temperature-controlled stainless steel vats, with potential use of indigenous yeasts. Following fermentation, the wine undergoes aging for around 16 months in French oak barrels, which are a mix of new to four-year-old vessels. After barrel aging, the wine is assembled in cuve for two months before bottling. The grapes are hand-harvested, with successive pickings to achieve optimal ripeness. The estate practices certified organic viticulture, including grassed vineyard floors and yield restriction through late pruning, de-budding, de-leafing, and green harvesting.