A fantastic new Cabernet Franc cuvée made using grapes from Mikael Bouges and his more limestone-heavy terroir in Faverolles. The fruit is destemmed and sees a long, three-month maceration before being aged in barrel for 18 months.
Aromatically this is a textbook example of the grape; plush, brightly-toned notes of red berries, charred capsicum and ground coffee are vibrant and upfront. On the palate the wine is glossy, with deep, sumptuous fruit and gentle bitters leading into detailed granular tannins and a stony, mineral backbone. A superb new addition to Noëlla's repertoire that stands apart stylistically from her other reds.
Since starting to make wine in 2001, Noëlla has trained with and worked alongside some of the great names of the Loire. A couple of years with Agnès and René Mosse in Anjou led to her becoming the vineyard manager at Les Bois Lucas after becoming friends with Junko Ara, then on to renting parcels of the feted Clos Roche Blanche estate in Touraine from Catherine Roussel and Didier Barrouillet. She now makes wine with fruit from a mixture of owned and rented parcels at her beautiful cellar carved out of the hillside in Thésée; a testament to her hard work and determination over the last 20 years. Noëlla chooses to work under the more general VDF denomination rather than AOC and her wines stand apart from the perceived notion of Touraine. “If it doesn’t smell like cat piss, you don’t get the appellation” she quips - but only half-jokingly. She refers to early picking and the prevalence of industrial yeasts used in the area to enhance supposedly typical flavours in the wine. Noella ferments with native yeasts and seeks a longer maturation period in old barrels than is usual, meaning her wines are released much later than many other producers nearby. This patience is rewarded with sublime depth and texture in the wine; her unique and varied expressions of Sauvignon Blanc range from the zippy to the tropical and often confound expectations of the grape. Her red wines, made with Gamay, Cabernet Franc and Côt are deep-fruited and velvet smooth.
