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This Loire Cabernet Sauvignon stands out for its elegant taut quality and delicious hint of bitterness on the finish. More info
This cuvée, with its amazing name of "Red Nose" has a humorous illustration depicting its name. Particularly expressive, this wine opens with notes of black berries, white pepper and mild spices. On the palate, its fine volume is characterised by a certain tannic presence and it is wonderfully taut with a finish marked by beautiful bitterness and red fruit. To achieve this, the domaine used biodynamic methods, naturally fermenting the Cabernet-Sauvignon with native yeasts before being aged in concrete vats for 24 months.
Vin de France Rednoz Domaine de L'Ecu serve at a temperature of 16°C. It will pair perfectly with the following dishes: Noisette d’agneau, asperges vertes et flan de légumes., Onglet et échalotes confites., Poularde en cocotte et légumes croquants..
This cuvée, with its amazing name of "Red Nose" has a humorous illustration depicting its name. Particularly expressive, this wine opens with notes of black berries, white pepper and mild spices. On the palate, its fine volume is characterised by a certain tannic presence and it is wonderfully taut with a finish marked by beautiful bitterness and red fruit. To achieve this, the domaine used biodynamic methods, naturally fermenting the Cabernet-Sauvignon with native yeasts before being aged in concrete vats for 24 months.
Domaine de l'Ecu lies south-east of Nantes in the heart of Muscadet wine country. The 21 hectare property used to be owned by the Bossard family and was converted to organic viticulture in 1972 (certified in 1975) and biodynamic viticulure in 1992 (certified in 1996) by Guy Bossard. In 2010, Frédéric Niger, a serious wine enthusiast, bought the domain, abandoning his career in IT to study viticulture and oenology and to learn the craft alongside Guy Bossard. The transition was smooth and Guy worked with Frédéric for several years to pass on his know-how. The wines here are cultivated through Massal selection and tended with the utmost care (biodynamic). Winemaking processes are as low intervention as possible, using indigenous yeasts, an absolute minimum of sulphur, and amphorae (the property owns some 80 amphorae of varying capacities, sourced primarily from the South of France and Northern Italy). The wines show a great affinity with their terroir which is expressed in a potent mineral quality, achieved without the use of additives. This domain is truly in a class of its own in Muscadet and is well worth discovering.
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