01 · Eye
Eye
Deep purple dress
2018
Red Funnel
Vintage 2018
Cherry
Raspberry
Pepper
Blackcurrant
Tobacco
Leather
"Enchentoir" plot, clay-limestone with flint. Old Cabernet Franc vines grown biodynamically, certified Biodyvin.
Grape variety
Cabernet Franc 100%
Type
Single vineyard red wine
Appellation
Wine of France
Color
Red
Alcohol
13.0 %
Tasting & Serving
Body
Medium
Sweetness
Low
Tannin
Medium
Acidity
Medium-high
Alcohol
13.0% ABV
14-16°C
Serving
Red
Glass type
No
Decant
15+ ans years
Cellar
I.
An emblematic single vineyard of the estate, on clay-limestone soils rich in flint at the foot of Puy Notre-Dame. Old vines planted in the 1970s, farmed under certified Biodyvin biodynamics. The flint gives the wines a rare mineral, saline tension.
Vue drone
Au cep
In the cellar
II.
Vinification
Hand-picking, sorting in crates. Partial destemming to maintain a spicy framework. Long maceration and gentle infusions. Spontaneous fermentation. Bottling without fining or filtration.
Eye, nose, palate
III.
Tasting
02 · Nose
Nose
Complex nose of blackberry, faded rose, black pepper, and a hint of graphite.
03 · Palate
Palate
Dense and velvety, silky tannins, spicy freshness. Deep and structured wine.
04 · Finish
Finish
Long, earthy finish — signature of great Loire Cabernet Franc.
At the table
IV.
Serving tips
Temperature
14-16°C
Take out of the fridge 30 min before serving
Decant
Recommended
Aeration and aroma release
Cellaring
15+ ans
Cool, stable cellar, bottle lying down
V.
Winemaker's note
On Enchentoir, Cabernet Franc becomes something else. Deeper, denser, almost wild. This cuvée demands to be understood, to be patient with. It is the estate's great red wine, the one shared for special occasions.
Signed
Guillaume Reynouard
At the table
VI.
Food & wine pairings
Game
Feathered game
Pheasant, partridge, wood pigeon — reduced sauces, autumnal accompaniments.
Meat
Herb-roasted lamb
Leg, shoulder, rack of lamb — herbes de Provence, new-season garlic.
Poultry
Duck breast
Pink-cooked duck breast, orange or blackcurrant jus, roasted vegetables.
See recipe
Meat
Slow-cooked dishes
Bœuf bourguignon, daube, pot-au-feu — long cooking, concentrated sauces.
Cheese
Aged washed-rind cheeses
Munster, Époisses, Maroilles — bold cheeses for characterful wines.
Meat
Grilled red meats
Rib of beef, ribeye, lamb — seared on the plancha, fleur de sel.
Production
A precious cuvée
2018
Vintage
2.2k
Bottles produced
100%
Certified biodynamic
