01 · Eye
Eye
Bright ruby red
2024
Bagatelle — Cabernet Franc
Vintage 2024
Cherry
Raspberry
Pepper
Blackcurrant
Tobacco
Leather
Blend of several Cabernet Franc plots planted on clay-limestone soils. Biodynamic farming certified Biodyvin.
Grape variety
Cabernet Franc 100%
Type
Red wine
Appellation
Wine of France
Color
Red
Alcohol
12.5 %
Tasting & Serving
Body
Medium
Sweetness
Low
Tannin
Medium
Acidity
Medium-high
Alcohol
12.5% ABV
12-15°C
Serving
Red
Glass type
No
Decant
8-10 years
Cellar
I.
A blended cuvée from several Cabernet Franc plots on the clay-limestone terroirs of Puy Notre-Dame. A yearly selection of young plots and vines in full maturity, for a frank and approachable expression of the grape.
Vue drone
Au cep
In the cellar
II.
Vinification
Manual harvesting, total destemming. Short maceration and low-temperature infusion to preserve the fruit. Spontaneous fermentation. Bottled without fining or filtration.
Eye, nose, palate
III.
Tasting
02 · Nose
Nose
Expressive nose with notes of raspberry, violet, and sweet pepper.
03 · Palate
Palate
Soft attack, vibrant fruit, melted tannins. Delicious and crisp on the palate.
04 · Finish
Finish
A fresh finish, on red fruit — a wine for immediate enjoyment.
At the table
IV.
Serving tips
Temperature
12-15°C
Take out of the fridge 30 min before serving
Decant
Recommended
Aeration and aroma release
Cellaring
8-10
Cool, stable cellar, bottle lying down
V.
Winemaker's note
A cheerful vintage, designed for everyday meals. No pretension, just fruit, frankness, and the simple pleasure of a well-born Cabernet Franc. It's often the first one we open when friends arrive.
Signed
Guillaume Reynouard
At the table
VI.
Food & wine pairings
Charcuterie
Fine charcuterie
Vendée ham, rillettes, pâté en croûte — the quintessential Loire aperitif.
World cuisine
Wood-fired pizzas
Margherita, Napoli, cheese pizzas — the wine's suppleness suits a convivial meal.
Meat
Grilled white meats
Veal, farmhouse pork, rabbit — grilled over a wood fire with fresh herbs.
Poultry
Farmhouse poultry in cream sauce
Poularde or Loué chicken, creamy mushroom sauce, pilaf rice.
Aperitif
Tapas and aperitif board
Olives, cheeses, charcuterie, tapenade — sharing before the meal.
See recipe
Vegetables
Autumn vegetarian dishes
Roasted squash, mushrooms, lentils, cabbage — seasonal cooking.
Production
A precious cuvée
2024
Vintage
12.0k
Bottles produced
100%
Certified biodynamic
