Dom Grosbois Chinon Rouge Cuisine de ma Mère

Based in the centre of Loire valley and with experience from travelling their style is firmly set, they use old oak and concrete for the vinification. For the Cuisine de Ma Mere it is all done in concrete to preserve the fruit. So this is a really approachable Chinon with lots of bright fruit and herbaceous notes. The Cuisine de ma mère comes from their young vines from clay and sand and is designed for early drinking. The grapes are destemmed and undergo a five-day skin maceration, fermented and then aged in concrete.

Chinon specialises in red wines made from the Cabernet Franc grape, they can be bright and fresh, and sometimes fuller bodied, spicy and capable of ageing over ten years. Vintages are important, as the Loire is cool region, and Cabernet Franc needs a decent amount of sun to ripen it, to bring the fruit flavours to the fore, balancing the herby peppery notes. We really like this particular Chinon, as it is light bodied and fresh, and has a fun label.