Cuvée Violette, Cabernet Franc-Cabernet Sauvignon, Anjou AOC – 2012
- Cultivation: Covering the vine stock with soil in autumn, plowing-down in spring, tilling and allowing natural grasses to grow; biodynamic practices include infusions and plant decoctions applied to the vineyards, depending upon the lunar calendar. DEMETER Certified 100% Biodynamic.
- Size: 1 hectare (2.47 acres)
- Vine Age: Cabernet Franc 40 years, Cabernet Sauvignon 60 years
- Soil: Silty-clay terroir, consisting of sandstone grit and red flint on tuffeau (limestone)
- Training: Gobelet system of spur pruning
Winter was mild with little rainfall until the second half of December, when the temperatures became icy — as low as minus 10 C to minus 12 C (10 F to 14 F) — resulting in snowfall. March was also mild, peaking at 25 C (77 F), with little rainfall. April was a very rainy month, with a cold spell during the second half of the month, largely slowing down the growth of the vegetation. May was characterized by periods of alternating sunshine and high temperatures, followed by low temperatures and rainy spells. June was mild and cloudy with regular rainfall. Flowering was late and drawn-out. The first weeks of July were marked by little rain, low temperatures and cloudy weather. Heavy rainfall on July 13 and 14 was followed by a rise in temperatures. Rainfall on July 30 was replaced by a sunny and warm period until mid-September. The second part of September was marked by successive rainfall until the beginning of October. Benefiting from perfectly suitable weather conditions, the harvest kicked off on October 10. The Cabernet Franc was picked when well-ripened from October 17 to 23, despite the fairly difficult conditions brought about by almost-daily rainfall. All of the grapes were hand-picked in 12-kilogram (26-pound) and sorted at the vineyard parcel.
- Yields: Cabernet Franc 28 hl/ha (2.1 tons/acre); Cabernet Sauvignon 20 hl/ha (1.48 tons/acre)
Destemmed grapes were fermented using native yeasts; 20-day maceration without extraction; gentle cap punching; limited pump-overs; and infusion techniques at temperatures of 18 C to 25 C (64 F to 77 F). Slow and gentle pressing in a pneumatic press.
- Barrel Aging: 18 months on fine lees in French oak casks used five times previously; in ancient troglodyte cellars cut into the limestone hillside on the property
- Filtration: None
- Fining: None
- Bottled: April 11, 2014
- Varietal Composition: 60% Cabernet Franc, 40% Cabernet Sauvignon
Cuvée Violette, Cabernet Franc-Cabernet Sauvignon, Anjou AOC – 2012 – 93 points, Top 100 #51 – International Wine Report
“As this slowly begins to open it delivers aromas of freshly crushed blackberries and black raspberries woven together with dried tobacco, dried loam, hints of bell pepper, white pepper, smoldering ash, minerals and violets. This shows excellent…”
Cuvée Violette, Cabernet Franc-Cabernet Sauvignon, Anjou AOC – 2012 – 93 points – International Wine Report
“…aromas of freshly crushed blackberries and black raspberries woven together with dried tobacco, dried loam, hints of bell pepper, white pepper, smoldering ash, minerals and violets. This shows excellent structure and balance.”
Cuvée Violette, Cabernet Franc-Cabernet Sauvignon, Anjou AOC – 2012 – 90 points – Wine Spectator
"Dark Cherry and bitter plum notes are laced with bay leaf and dark olive hints. Stays fresh and pure through the finish, with an iron note holding everything together. Impressive for the vintage."
Cuvée Violette, Cabernet Franc-Cabernet Sauvignon, Anjou AOC – 2012 – Loire reds: Zesty wines that do well at table – Chicago Tribune
"A father-son blend of the cabernets franc and sauvignon, with the former's herby green note and the latter's depth."