The family run Domaine Grobois lies on a sand and clay terroir. The property is a former 15th-century farmhouse that has been converted into a winery. Harvesting is manual and the grapes are sorted on the table. Fermentation takes place in concrete vats and users natural yeasts. Élevage lasts 12 months. Nicolas Grosbois joined the family business in 2008 after working in Australia, New Zealand, the USA and Chile. The vines are planted on 9 hectares divided into 13 vineyard parcels and cultivated biodynamically (DEMETER certification). This is definitely a domain worth discovering!

This Chinon from the Grosbois estate, described as a "Très Grand Cru" by many specialists, deserves to be aged for many years to reveal its full splendour. The few thousand bottles produced each year come from a historic vineyard, with pre-phylloxera massal selections planted in 1905 on the first rootstocks imported from the United States after the phylloxera crisis.
This single-variety Cabernet Franc cuvée comes from vines on an enclosed half-hectare plot on Millarge soil. The grapes are harvested by hand, destemmed and sorted. The wine is made using natural yeasts and a 25-day maceration with no added sulphur, followed by 11 months of ageing in concrete vats.
Clôture is a perfect reflection of the Chinon terroir. This wine has a seductive nose of pronounced black fruit and a delicious palate with liquorice notes and fine tannins. This round, well-balanced Chinon can be enjoyed now or laid down for 15 years.