Touraine, Loire Valley, France
Housed in an old barn, wine was made on this estate for centuries but after the phylloxera epidemic of the late 1900’s it lay dormant until the Plouzeau family purchased it in the early 70’s. Now called Domaine Plouzeau, it has a great reputation for making high quality, well-priced wines.
Vineyard: South-facing, agrilo-calcaire bedrock with flint-clay and mosaic soil types and stone.
Vinification: Fourteen days fermentation in concrete. Six – eight months aging in concrete, unfiltered.
Tasting Note: This wine has a touch of barnyard funk but it’s not overkill. It’s grapey with black and green olives, pepper and hordes of black fruit.
Food Pairing: Wild mushroom stuffing, roasted vegetables (especially peppers), and turkey drumsticks.
Drinkability: Now – 2019.
SO2: 30 mg/l.