Magellan, 2017

from £114.00 per bottle
Available bottle sizes: 150 cl
France
Wine
Red
Cabernet Franc
Anjou village
none
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: 54 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak

Additional Information

Alcohol: 12% Bottle size: Magnum - Weight: 2600g Average age of vines: 80 years Certified Organic Manual grape harvesting in 20kg bins. Grapes destemmed but not crushed, and directly placed in maceration amphorae. 5 weeks maceration with light cap-punching or pigeages. Pressing and maturing in old barrels over 20 months. The nose is very expressive, with fresh notes of wild fruits, backcurrant and liquorice. Then spices take over, the palate delights with firm yet silky tannins. A wine that takes you out to sea.
something
In January 2008, Charlotte and Thomas embarked on a marvelous winemaking adventure with the acquisition of the Clos de l’Élu domain, on the schist-rich lands of the Anjou Noir. With many years’ experience as a wine consultant (Thomas), in the fields of communication and management (Charlotte), they are both deeply passionate about the life of this domain which lies on the finest terroirs of the Layon valley. The 20 hectares are farmed organically and the domain offers a structured range of different wines. If it was the Chenin that attracted Thomas to Anjou, the red grape varieties (Cabernet Franc, Grolleau, Pineau d’Aunis, gamay) continue to inspire him with deep, rich vintages that are expressive and full of finesse. The team is driven by strong convictions, from the work in the vineyard to the cellar, in order to produce wines that truly reflect the terroir. In the vineyards: the whole domain was converted to organic farming in April 2010 (first certified organic vintage in 2013), severe disbudding, appropriate pruning modes depending on the grape variety and plot, soil work, manual harvest in 20 kg boxes, draconian sorting while harvesting. In the cellar: use of gravity as much as possible, natural fermentations, winemaking choice favoring the least manipulation of the grapes possible, winemaking of the reds in whole bunches, maceration and aging in tanks, weathered (or aged) barrels or clay amphorae.
  • Loire, France
  • 31 wines on RAW WINE - View All

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