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Domaine de la Pepiere 'La Pépiè' Cabernet Franc, 2018

$16.00
Domaine de la Pepiere 'La Pépiè' Cabernet Franc, 2018

Domaine de la Pepiere 'La Pépiè' Cabernet Franc, 2018

$16.00
description
100% Cabernet Franc. Only three of Pépière's 43 certifed-organic hectares of vines are planted to black grapes: Côt and Cabernet Franc (known locally as Breton). They are in the 10-hectare "home" vineyard in Clisson, where the rocky, granite-rich soils yield top-tier Melon de Bourgogne; the black grapes are in a section with a gentle slope and southwestern exposure. As with the Côt, the Cabernet Franc is harvested by hand, destemmed and crushed, with only the free-run juice used for the wine. It is fermented spontaneously with indigenous yeasts, followed by around five months of aging in stainless steel. The wine is classified as a Vin de Pays de la Loire, as there is no allowance for red wine in the Muscadet AOC.

 

Marc Ollivier’s first commercial vintage of Pépière was 1985; his wines were also Denyse Louis and Joe Dressner’s first Loire imports. In the decades since, Pépière has become the standard-bearer for naturally grown Muscadet, a region where historically little consideration was given to chemical-free agriculture, individual terroir expression or the potential ageability of the wines. Pépière’s various sites are rich in granite and gneiss in differing stages of decomposition into sand, clay and rocks; the vines range in age from 20 to over 100 years old. Farming is organic; yields are kept low; harvest and all other work is by hand (all rare in the region). Fruit is harvested and pressed in whole clusters; long, slow fermentations take place with indigenous yeasts and minimal sulfur in the cold cellar. Each wine ages sur lie, mainly in underground tanks, with extended lees contact for the cru bottlings, and is bottled without fining or filtering. Their intensity, complexity and age-worthiness defy Muscadet stereotypes—and Ollivier has taken on partners Rémi Branger and Gwénaëlle Croix over the last decade to help ensure that the high Pépière standard is maintained well into the future.

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