Perky red cherry, lightly grilled raspberries, cinnamon, licorice, herbs, earth and tobacco reign here. The wine is medium weight with pleasantly tart acidity and ripe tannins.  It’s quite intense with a long finish and a touch of alcohol peeking through.

 

In 1976, Pierre Plouzeau bought the family property, renovated the castle and replanted the vineyards. In 1989, a modern winery was born as well as a wine “Chinon Chateau de la Bonneliere.” His son, Marc, took over the domain in 1999, continuing to develop, going fully organic and perfecting the cellar. The vineyard of 20 hectares is divided into three types of soil (gravel, clay, limestone and flint clay) that give rise to very different wines.

 

“Les Cornuelles” is a 4-acre parcel of organically-farmed, 55-year old vines on “tuf.” The grapes are fermented using indigenous yeasts. Wine is aged in large, older barrels.