" We don't sell the wine without touching the vine "
Alain de la Treille Cabernet Franc 2019
No longer available.
| Country: | France |
| Region: | Loire |
| Winery: | Maison Alain de la Treille |
| Grape Type: | Cabernet Franc |
| Organic: | Yes |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
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Alain de la Treille Le Rose is made from 40% Gamay, 40% Cabernet Franc and 20% Pinot Noir
This dry Rosé is very aromatic on the fruitiness with a great style and elegance.
Average age of the vines is 25 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes.
Wine was slightly filtered before bottling to insure the wine remains stable.
This wine is the perfect friend for barbecue, salads and of course aperitif. This is ideal for warm days in the garden, as well as elegant poultry dishes.
Review:
"An interesting blend of 40% Cabernet Franc, 40% Gamay, and 20% Pinot Noir, the 2019 Le Rosé offers a lighter pink/ruby hue as well as a pretty bouquet of watermelon, cherries, and white flowers. Quite elegant and complex, it has medium-bodied richness on the palate, nicely integrated acidity, and a clean, dry finish. It’s more than a simple rosé and grows on you with time in the glass. It’s going to shine on the dinner table (or with tapas) over the coming summer months." - Jeb Dunnuck (March 2020), 90 pts
Alain de la Treille Chinon is 100 percent Cabernet Franc.
Our Chinon, with its bright intense purple colour, offers complex and mineral aromas and finally red fruits scents like blackcurrant and blueberry.
MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre.
Average age of the vines is 20 years old.
Classic red vinification and Maturation in stainless steel vats
Wine was slightly filtered before bottling to ensure wine will remain stable
Pairs with roasted meats, « charcuteries » or any good cheese.
Alain de la Treille Muscadet Sevre et Maine is made from 100 percent 100% Melon de Bourgogne
This great dry white wine offers a unique style with a fine and delicate minerality... Beautiful tension on the palate followed by hints of flower, melon and lime, that finishes with a refreshing crispness.
MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre...
Average age of the vines is 20 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes
Wine was slightly filtered before bottling to ensure wine will remain stable.
Ideal with all fishes, seafood and for sure oysters but do not hesitate to match it as well with a great goat cheese.
Alain Jaume Cotes Du Rhone Rouge Haut de Brun is made from 60% Grenache, 30% Syrah, 10% Cinsault
The colour is purple-tinged garnet.The aromatic range of the nose goes from fresh berries (wild raspberry, blackcurrant, blackberry) to spices.The palate is big and full-flavoured, with silky-smooth tannins and aromas of the fruit already mentioned. The finish introduces touches of liquorice and pepper. A Côtes du Rhône with great complexity for an every day drinking.
A classic Rhône to drink between 1 and 4 years. Best poured at 17°C.
Traditional wine making and ageing is performed in vats only. Bottling after 10-12 months.
Ideal throughout the meal, but particularly with poultry and other white meats, as well as mild cheeses.
Alain Jaume Chateauneuf Du Pape Rouge Vieux Terron is made from 85% Grenache, 10% Syrah, 5% Mourvèdre
An intense purple color is followed by ripe red fruit aromas, such as sweet black cherry.
The palate reveals clearly the aromatic complexity: spices and black fruit are boasted with soft tannins. The finish is long with aromatic hints of liquorice and pepper. Red raspberries, star anise and hints of cinnamon.
It will accompany game, red meat or meat in sauce and strong cheeses.
Soil types
Châteauneuf du Pape vineyards are mostly located on plateaux. Stony-clay soil covered with large rolled stones. Some plots are more sandy.
Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 21 days. Matured in vats (80%) and oak casks (20%).
Review:
"Not yet bottled, but certainly in the same mold as the 2018, the 2019 Châteauneuf Du Pape Vieux Terron offers a beautiful, forward perfume of kirsch liqueur and redcurrants intermixed with lots of Provençal spice and peppery garrigue. Soft, fleshy, medium to full-bodied, and pleasure-bent, enjoy this beauty any time over the coming 7-8 years."
- Jeb Dunnuck (October 2020), 90-92 pts
Alain Jaume Crozes Hermitage La Butte d'Or is made from 100 percent Syrah.
The wine comes from vineyards planted on well drained soils that are composed of gravels deposited by the Isere and Rhone Rivers. They store heat and bring a beautiful expression of Syrah.
The nose offers intense aromas of violet, blueberry and blackcurrant that mingle with subtle notes of mint and black pepper. In the mouth, the wine is juicy and pleasant with a velvety texture.
Hand-picked grapes, vinification in stainless steel vats. Total destemming. Cold pre-fermentation maceration.
Review:
"The 2019 Crozes-Hermitage La Butte D'Or is incredibly spicy and peppery, with a medium-bodied, elegant, nicely balanced style. Delivering silky yet present tannins as well as good acidity, it’s just about as gulpable and delicious as they come. Enjoy bottles over the coming 4-6 years."
- Jeb Dunnuck (November 2020), 89-91 pts
Product Description
Our Cabernet Franc with its bright intense purple color, offers complex and mineral aromas and finally red fruits scents like blackcurrant and blueberry.
MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre...
Average age of the vines is 20 years old.
Vines are located outside the AOC boundaries, hence the wine is classified as Vin de France.
Classic red vinification and Maturation in stainless steel vats.
Wine was slightly filtered before bottling to ensure wine will remain stable.
Ideal with roasted meats, « charcuteries » or any good cheese.
Winery: Maison Alain de la Treille
MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards with the same passion and aim: Offering the best expression of the French Terroir, keeping the highest respect of land and people.
Lionel Métaireau is the winemaker of MAISON ALAIN DE LA TREILLE since 2008. He is native of Le Pallet in the Muscadet Vineyard, close to Nantes. Belonging to the 6th generation of his family domain, Lionel is born in the winemaking world. He joined the MAISON ALAIN DE LA TREILLE in 2008 with the aim of revealing French varietal grapes with a local and unique style.
Winemaker: Lionel Métaireau
Vines are located outside the AOC boundaries, hence the wine is classified as Vin de France.
The winery is quite modern and the stainless steel tanks are thermoregulated in order to achieve specific profile (cold maceration).
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Tasting Note: This very aromatic Syrah has hints of black pepper, dark berries and herbs and a bloody, earthy character on the nose. The palate is full-bodied with velvety but structured tannins and a balanced natural acidity. The finish is fresh, long and supple. Best served at 16 to 18 °C, this wine will greatly benefit from decanting when drunk within the first 3 to 5 years after bottling.
Andrea Mullineux told me that their debut 2012 Mullineux Iron Syrah has been the hardest cru to fine-tune over the years. Indeed, it has been trialed since 2005 but never bottled...until now. "We have been working hard to perfect the acidity here and it's been important to get life into the soil, getting the vineyard healthy, so that it can be picked with good acidity. Because it is dry farmed, in a space of three days, it can god from 22 to 26 Brix – so picking decision is critical," she said. It has a subtle marine influence coming through on the nose with macerated black cherries, boysenberry jam and touches of iodine. The palate is medium-bodied with fine, quite grainy tannins, very nicely poised with touches of fig and marmalade towards the slightly saline finish. This is a strong debut to form the trio of Syrah single "terroir" offerings.
Review:
"The 2013 Iron Syrah has a roundness and softness on the nose that almost belies its complexity - red berry fruit, red peppercorns, rooibos and undergrowth scents that are very well defined. The palate is medium-bodied with ripe tannin, wonderfully savory and quite gamey, and beautifully balanced with impressive volume and sustain on the finish that you would have difficult distinguishing from a top Côte-Rôtie. This is an excellent Syrah, my only reservation being that there is a touch of heat on the finish. - Neal Martin"
- The Wine Advocate (erobertparker.com, November 2015), 93 pts
"Similar to the Schist Syrah in its weight and meatiness, the Iron Syrah offers a more elegant, immediate appeal. Dark red plum, smoked meat, and savory herbs are seamlessly integrated on a lush, juicy and firmly structured palate, finishing very very long."
- iwinereview.com (January 2016), 95 pts
Gambellara Soave I Basalti is made from 100 percent Garganega
Soave DOC (Denominazione di Origine Controllata)
Production area: Soave hills
Vineyard training system: Open pergola
Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C
The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil. Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.
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