Description: Bourgueil, a sleepy commune situated on the right bank of the Loire River about midway between Angers and Tours, was granted AOC status in 1937, but red wine production dates back centuries. Here we see the mainstay grape, Cabernet Franc, produced in its apogee. Clay-limestone soils unique to this part of the Loire, called Tuff, feature lots of fine white calcareous content. Another soil commonly seen is an alluvial gravel of small pebbles. The best wines render these soils purely, dustily, a quality that gives Loire reds their mystery- fruity with complex notes of game and earth. Bertrand Galbrun is a young guy with a passion for clean, simply-spirited wine. His organic grapes are crushed by foot. No yeast, no enzymes, and no SO2 are added to the vat.
Food Pairing: Red meats, game, charcuterie, hard cheese, etc.