Domaine Mosse Bangarang Primeur Rouge 2020

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REGION:
Anjou, Loire, France
GRAPES:
Pineau d'Aunis & Cabernet Franc
VINEYARD:
Organic
CELLAR:
Fermented with native yeasts, unfiltered & unfined, no additional sulphites
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Bangarang (the name, interestingly, take from the Robin Williams film 'Hook') is intended to have the character of a primeur - essentially as wine you drink from the tank. Young, fresh, not yet put through any period of élevage or ageing. This generally results in a vivid, immediate wine that bursts with fruit - and that is most certainly what we have here. One of the many great things about Pineau d'Aunis, a red grape from the Loire that not enough people are on board with yet, is the distinct note of cracked white peppercorn spice that is carried by the brambly fruit. Here it's really noticable, the delicate, thin-skinned structure begs for this wine to be served with a chill. Lips will be smacked.

Previously, Agnès & René Mosse had owned a wine bar in Tours, and they credit the great vignerons they met there, among them Jo Pithon and François Chidaine, as the impetus to become winemakers. They studied viticulture and oenology at the agricultural lycée in Amboise where two of their teachers were Thierry Puzelat (Clos du Tue Boeuf) and Christian Chaussard (Domaine le Briseau). They spent two years working in Côte-de- Beaune, then bought the estate in St-Lambert in 1999. They work 13 hectares of vines, most of them planted with Chenin Blanc, and Cabernets Franc and Sauvignon. The rest is planted with Gamay, Chardonnay, Grolleau Gris and Noir. 

It is now their sons, Joseph and Sylvestre, who are ‘the bosses’ (since 2019). Both took over the reins of the family estate after gaining valuable experience in winemaking and as sommeliers, both in France and abroad. Sylvestre worked in restaurants in Paris and London, before studying viticulture and winemaking in Beaune, where he worked at Frederic Cossard’s estate, Domaine de Chassorney, in Saint Romain. Joseph studied international business, and worked in Copenhagen, as a sommelier at a Parisian restaurant and also in Suze-la-Rousse, and worked with Antoine Luyt in Chile, Yvon Metras in the Beaujolais, and with Craig Hawkins (of Testalonga) in South Africa.