Dozens of passionate young vignerons, who seem to be playing a friendly game of "Can you top this?" with their winemaking neighbors, are spearheading a winemaking renaissance in the Loire. With the exception of the fairly difficult 2004 vintage, the region has been blessed with a series of superb harvests. Couple these warm growing seasons with indefatigable work ethic, risk taking in the vineyards, and signature work in the cellar, and you have a recipe for delicious food friendly wines.
Fabrice Gasnier, one of these ambitious, young winemakers, makes wine in the sleepy Loire hamlet of Crevant-le-Coteau. In 2002, he began planning a multi-step conversion to organic farming. By 2004, the conversion was complete, and almost immediately he planned a more audacious next step to bio-dynamic farming. And starting in 2006, the entire family-owned estate was farmed biodymically.
The rigor in the vineyards coupled with the continued experimentation and care in the winery is paying huge dividends. The entire lineup of 2006 Chinons was superb, and the 2007 offerings built upon this success, producing beautiful, opulent wines in what was otherwise considered to be a difficult vintage.
Gasnier makes just a few hundred cases of this delicious rosé, made entirely of Cabernet Franc.
This is a clean, fine example of nervy, fresh rosé, from one of the great unsung regions of France. Fabrice's rosé is a blend of all of his lots of Cabernet Franc with a very light pressing. The resulting wine is a minerally, savory rosé that was just superb with onglets grilled right on the fireplace coals and accompanied with a fresh tomato salad.
This wine is just perfect with young or fresh goat cheese -- a specialty of the Loire.