Loic Mahé Vents D’Ouest 2021
The grapes are destemmed and put in vats for 3 days.
Fermentation takes place naturally, with no exogenous yeasts. No inputs are used except for a little volcanic sulphur before bottling.
From the relatively unknown Loire Valley sub-region of Coteau d’Ancenis, a place known for creating juicy, delicate and elegant red wines from Cabernet and Gamay. This one sits supremely happily in between serious and slippery, perfect Bistrot Wine. Herbaceous Franc notes enrobed in juicy red fruits and enough tannin to hang out with a rich meal.
Where’s my steak & frites !?