Domaine Philippe Alliet - Chinon 'Vieilles Vignes' Red 2021

Wine Region: Loire Valley - France

Grape: 100% Cabernet Franc

Tasting Notes:

Vieilles Vignes Cabernet Franc is complex with dark fruit flavours.

This exquisite Chinon is made from the oldest vines of the Domaine – averaging 60 years. It is a blend from varying plots of gravel and sandy soil vineyards in the small village of Cravant-Les-Côteaux by the Vienne River.

The wine develops very well on the nose with notes of blackcurrant, red fruits, a subtle saltiness and some earthy flavours. The taste is complex; firm tannins, dark fruits and duration on the palate.

It pairs well with a braised beef dish, white meats or a platter of charcuterie. It is ready to drink if decanted for 30 minutes before service and could age another five to seven years. 100% Cabernet Franc.

Expert reviews:
90/100 - Vinous
"The 2021 Vieilles Vignes is a job well done in a tricky season. Pure, lifted and admirably fragrant, it offers up cassis alongside raspberries. It is a lithe, athletic expression of these old vines, with a line of acidity that punches through, lending freshness and brightness."

About the winery:  

The winery began as a family affair when Claude and Philippe Alliet took over from Philippe's father in 1983. Today, the tradition continues with Pierre Alliet, who works alongside his father, Philippe, and grandfather, Claude. The family has consistently focused on enhancing the quality of their vineyards and wines, passing down their extensive knowledge and expertise through the generations.

Vineyard and Terroir The Domaine spans 19 hectares of organically farmed vineyards. The soils in Chinon are diverse, featuring alluvial terraces of gravel and sand along the Vienne River, limestone and yellow tuffeau soils on the hills, and flinty clays and sand on the plateau. This complex terroir contributes to the distinctive character of their wines.

Viticulture and Winemaking Practices Domaine Philippe Alliet emphasizes sustainable and environmentally friendly viticulture practices. The family meticulously manages their vineyards to maintain low yields, resulting in concentrated flavors. They use only indigenous yeasts and de-stem all grapes to reduce vegetal characteristics.

During winemaking, the grapes undergo a long maceration process with gentle punch-downs to extract flavors and tannins slowly. The wines are aged in a combination of barrels and tanks for up to 18 months, with new oak usage kept to a minimum (down from 100% new 225L barrels to 20% new 500L barrels). This approach ensures the wines are approachable when young yet have great aging potential. The ancient cellars, carved into the tuffeau hillsides, provide a naturally temperature-controlled environment ideal for aging the wines.