(2023) This red cuvée does see oak, one third of the blend aged for 12 months in locally coopered barrels. the blend is Pinot Noir 75%, Gamay 20%, Côt 5%. A deep garnet, but still a little light at the rim. Dark and quite gamy compared to the Cabriole cuvée, there's a meatiness here, I wondered about a hint of brett at first, but with a little air it definitely more about mushroom and truffle earthiness. Sweet, mouth-filling red fruit, more serious and chewy than the Cabriolet for sure. Meaty is the word again, the barrel component and broader tannins giving the finish some spice and heft.  

(2023) An unoaked blend of Pinot Noir 60%, Gamay 35% and Côt 5%, this comes from clay and limestone soils. Crimson red, with a delicate, translucent rim. The nose is refined and pretty. The absence of oak allows soft berry and lightly herbal smoky notes to show through, leading on to a palate which burst with surprising fruit ripeness and sweetness. There is nice weight, the purity of fruit persisting to a finish that stays taut with crispness to both tannins and acidity.  

(2023) Fourth generation wine producers, the Desbourdes, make this organically certified Cabernet Franc. Vivid crimson-purple in colour, it has intense, sheer, red fruit with a hint of sappy, peppery character. Juicy on the palate, there is the tartness of raspberries, but a satin texture and suggestion of a little cocoa depth to the fruit flavour. The finish is long and pure, gentle tannins and unobtrusive acidity giving freshness while maintaining its easy drinking appeal.

(2022) A Chinon from the Loire Valley and a very hot year. Couly Dutheil is an estate that has moved from new barrels, to old, to now no oak: this cuvee is all made in steel. Plenty of floral and even exotic notes here, substantial meatiness too, a big wine (15.5% alcohol) but it does carry that rather well, as aicidty is retained and the grippy tannins give extra bite and clarity. Stockist is for a previous vintage at time of review.