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Another version of the « La Cuisine de la mère » cuvée, produced using grapes from the South-West because of the 2016 frost. An easy-drinking wine par excellence: fruity, light and silky, and keeps you coming back for more. More info
A family property, Domaine Grosbois extends over a sandy clay soil, the property being an old 15th century farm which was converted into a wine cellar. Harvesting is manual and the grapes are sorted on the table. Fermentation is done by natural yeasts in concrete vats before aging for 12 months. Nicolas Grosbois arrived at the family domain in 2008, after working in Australia, New Zealand, the USA and Chile. The vineyard covers 9 hectares divided into 13 parcels; worked biodynamically (DEMETER certified). This is a domain which should be discovered at all costs!
This cuvée is vinified in concrete vats, with native yeasts, then aged for eight months in vats. Usually a Chinon appellation, there was no 2016 vintage since, because of the frost that cost it nearly 80% of its harvest, he had to go out and hunt for some (organic) grapes from different south-western vine growers. This is how this variant of the cuvée "la Cuisine de ma mère" was born, here renamed "La Cousine de ma mère". The result is a very convincing wine, with a very expressive nose of red berries and an ultra-sweet, light, fresh, silky palate which makes it easily quaffable. In short, a great thirst-quenching wine!
Vin de France Chiner "La Cousine de ma Mère" Domaine Grosbois serve at a temperature of 16°C. It will pair perfectly with the following dishes: Tartare de boeuf, Gratin au Maroilles, Grenadins de veau sauce forestière.
A family property, Domaine Grosbois extends over a sandy clay soil, the property being an old 15th century farm which was converted into a wine cellar. Harvesting is manual and the grapes are sorted on the table. Fermentation is done by natural yeasts in concrete vats before aging for 12 months. Nicolas Grosbois arrived at the family domain in 2008, after working in Australia, New Zealand, the USA and Chile. The vineyard covers 9 hectares divided into 13 parcels; worked biodynamically (DEMETER certified). This is a domain which should be discovered at all costs!
This cuvée is vinified in concrete vats, with native yeasts, then aged for eight months in vats. Usually a Chinon appellation, there was no 2016 vintage since, because of the frost that cost it nearly 80% of its harvest, he had to go out and hunt for some (organic) grapes from different south-western vine growers. This is how this variant of the cuvée "la Cuisine de ma mère" was born, here renamed "La Cousine de ma mère". The result is a very convincing wine, with a very expressive nose of red berries and an ultra-sweet, light, fresh, silky palate which makes it easily quaffable. In short, a great thirst-quenching wine!
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!
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