Francois Cazin Cheverny Rouge 2019

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Tasting Notes

This wine has a strong sense of place.  Lifted red fruits of black cherry and wild strawberry along with carbonic and earthy notes dominate the aromas. The palate offers plum, black raspberry and ripe pomegranate along with bramble, black tea and minerality. The wine is slightly grippy and well textured. Acidity is moderate, body is medium, and the finish is persistent. 


If pairing with cheese, try Cambozola (a triple cream + Gorgonzola) that is creamy, earthy and slightly salty.


Cheverny is an appellation between Blois and Orléans in the middle Loire Valley created in 1993.  It also encompasses the smaller AC of Cour-Cheverny.  Cheverny is unusual in that all wines must be blends.  Cour-Cheverny is also unusual—the appellation is dedicated to the ancient Romorantin grape, a white.  Reds from Cheverny may use Gamay (no more than 66%), Pinot Noir, Cabernets Franc and Sauvignon, Côt (Malbec), and Pineau d’Aunis.  Whites from Cheverny are comprised of Sauvignon Blanc with a mandatory dollop of Chardonnay.  Soils tend to be heavy clay, mixed with either limestone or silica.  The climate is semi-continental.


François Cazin, a fifth-generation winemaker, took over the ancestral estate, Le Petite Chambord, in 1976.  He works in both appellations, farming sustainably and harvesting by hand.  The average age of the vines is 30 years.  Each grape varietal in this wine is handled in different ways.  The Pinot Noir is destemmed, macerated for a week, and fermented in tank.  The Gamay goes through whole-cluster semi-carbonic maceration (typical of the way Beaujolais is made).  The Malbec, used to add color and structure, is fermented in steel.  The components are combined, and the wine ages without wood contact to preserve the freshness of its flavor.


Food Pairing Suggestions

Charcuterie, Cheese, Chicken/Turkey, Fish-full flavored (salmon/tuna), Ham, Just for Cocktailing

France , Loire Valley
Grape Varietal:
63% Pinot Noir, 4% Malbec, 33% Gamay
$19.50 each