100% Cabernet Franc from Saumur Champigny, Loire, France.

HISTORY: André Bonneau and his wife created Domaine la Bonnelière in the town of Varrains, the heart of the Saumur-Champigny appellation, in 1972 with just a few hectares of vines. Today, their children Anthony and Cédric represent the 5th generation of the family. They have increased the size of the domaine to 40 hectares of prime vineyards and gained international acclaim for their wines. The Bonneaus are vigorous proponents of biodiversity in their vineyards and plant grass between all the rows. No herbicides and chemical products are used.

ABOUT: The Saumur-Champigny Tradition is a selection of very ripe and healthy fruit from 20-year-old vines across the domaine’s holdings on southwest facing slopes. The chalky limestone and gravel soil warms quickly and drains well, giving fully ripe and concentrated Cabernet Franc grapes.

VINIFICATION: 15% of the cuvée sees pre-fementation cold maceration and then 14 days of vatting in temperature-controlled, stainless steel tanks. Extraction is attained as gently as possible by délestage and remontage, the circulation of the juice over solids. The Bonneaus do not punch down the cap (pigéage) in order to avoid extracting any bitter and tannic notes from the solids. From the fermentation period through December, the tanks are regularly given small doses of oxygen to aerate the juice and attain the round, soft and expressively fruity style desired. The Tradition is assembled and lightly filtered through diatomaceous earth before bottling in April.

TASTING NOTES: Light-Med. bodied Red Wine. Ruby robe w/ garnet reflections. Aromas bursting with fresh, bright Raspberry & Blackberry, w/ Violet notes. The palate is delectable & elegant, w/ notes of Stewed Red & Dark Fruit & Violets. Silky texture & velvety, rounded Tannins. Med. finish.

FOOD PAIRING: This is a gourmet wine to be drunk young (w/ a light chill for the adventurous) with Starters, Rich/Grilled Fish, Charcuterie, White Meats & Grilled Meats.