Saumur-Champigny Cabernet Franc Les Cerisiers de Targé |...

Fruit-filled, lightly spiced on the nose with soft tannins and ripe redcurrant and blackberry aromas

ABV	13
Vinification	The grapes are put in stainless steel tanks with thermoregulation to start with a cold maceration, then a controlled temperature fermentation. Aerations of the wine and temperature are modulated depending on the vintage, with the aim of producing a harmonious, fruity, and elegant wine while keeping texture and volume on the palate.
Élevage	In stainless steel tanks, for a bottling in June.
Vineyard Soil	Clay soil on Tuffeau subsoil. This rock is a sedimentary limestone formation from the Turonian age, 90 million years ago. The roots grow down in the top 70 to 90 cm of clay (25-35 inches), feeding the young vines, then get around the Tuffeau to find water and new nutrients that are naturally brought up through the rock by capillarity.
Tasting Notes	Fruit-filled Cabernet Franc, lightly spiced on the nose and backed-up with soft tannins and ripe redcurrant and blackberry aromas in the mouth. Much appreciated in restaurants, as it complements equally spiced fishes, meat, and light dishes.
Food Pairings	Pairs well with light but flavorsome dishes, such as steak with shallots, turkey and orange, skate with capers, and monkfish in mustard sauce. Perfect also with fresh peppered goat cheese — St. Maure de Touraine being the winemaker’s favorite.
Serving Temp	Around 15°C (59°F)
Cellaring	Gets to its optimum between 1 and 4 years and will develop beautifully up to 6-8 years.

Fruit-filled, lightly spiced on the nose with soft tannins and ripe redcurrant and blackberry aromas. 50 hl/ha yield, 1-8 year cellaring potential.

Saumur-Champigny Cabernet Franc Les Cerisiers de Targé