Cabernet Franc varietal - Anjou region - Mellow rosé wine - 750ml bottle - AOC Cabernet d’Anjou 1970

Halfway between white and red, we offer you a passionate oenological experience thanks to the aged vintages of the Domaine de Bablut in Brissac (49). Christophe Daviau opened his cellars to us and allowed us to obtain vintages vinified by his grandfather in 1966, 1970 and 1975 at Cabernet d’Anjou. Originally quite mellow (20 to 25g/L residual sugar), the sweetness has now nearly disappeared.  Made from old vines with low yields (30 to 40 hL per high density hectare), these wines have defied the decades and offer truly original scent and taste. These wines show a bouquet of fir honey, resin and wax. A unique beverage with a reasonable price that goes well with items such as calf’s sweetbread.

750mL bottle

AOC Cabernet d’Anjou

To make good use of the soil, preserve biodiveristy and produce quality wines that are good for your health, the Daviau Vineyards undertook a total restructuring in the early 90’s in two steps: 1 - placement of varietals in their preferred soils and territories, as well as carefully planned wine-growing 2 - Between ‘93 and ‘94 an experiment in biodynamics on 3 hectares, and since ‘96 a complete reconversion to organic winemaking. Along with the intensive work done at the vineyard, Christophe Daviau, oenologist, brought his knowledge and experience to modernize the winemaking methods while respecting the raw materials. Christophe Daviau, after his oenologic studies at the Université de Bordeaux II, worked in Australia for 16 moths in the two vineyards of the Rémy Martin society, being responsible for the “oenological experiements” there. In 1990, 27 years old, he returns to the Domaine de Bablut. A rosé of this type would, at first thought, seem strange as an aging wine. This is, however, the method of the Domaine: old vintages that prove their aptitude for aging in Cabernet d’Anjou (1959, 1966, 1967, 1970…).

Varieties: Cabernet franc, Cabernet Sauvignon

Soil: Shale and clay-limestone hills, well exposed to wind and sun. Compared to other areas of the region, the rocky soil permits an increase in concentration and sweetness.

Yield: 40hL per hectare

Annual production (average): 18 600 bottles

Harvest: Manual and machinery, at full maturity, determined by physiological and phenological signs

Winemaking: 100% destemming, pneumatic pressure, slow fermentation in vats. Once the sugar/acid balance is reached, fermentation is slowed by decanting and a reduction in temperature. Settling is performed in springtime by multiple decantings, and finning.

Residual sugars: 20-25g per litre