2021 Domaine du Bel Air Jour de Soif

The Domaine du Bel Air vineyard has a soil of 60% gravel on the terrace, 40% clay located on a hill with a southern exposure. The average age of the vines is 20 years with a planting density of 5000 vines/ha to promote competition and they work according to the principles of organic farming (Ecocert certified in 2000). In the winery, the grapes are completely destemmed and then sorted again on the table before being put into barrels. The fermentation is traditional with native yeasts after a cold maceration before fermentation. The barrel is soft and lasts an average of 8 days with pumping over at a low temperature to preserve as much fruit aromas as possible. The wines are aged in large barrels on fine lees for 6-8 months.

The Domaine du Bel Air Jour de Soif is a purple wine with beautiful aromas of red fruit accompanied by floral notes. The mouth is light on the fruit and without excessive tannins, the finish is soft and fruity and very elegant. This Cabernet Franc has an excellent gastronomic bouquet with a lot of character. This wine accompanies your summer meals on sunny days and is a fantastic aperitif and we recommend drinking this Bourgueil slightly chilled (around 14 degrees).

About Bourgueil

Bourgueil is one of three wine regions of the Middle Loire Valley famous for red wine, along with Chinon and Saint-Nicolas-de-Bourgueil. The 120 winegrowers from seven communes produce just two types of wines (red and rosé) from just two grape varieties: the signature Cabernet Franc, which can be accompanied by up to 10 percent Cabernet Sauvignon. Known in the region as Breton, the local origins of Cabernet Sauvignon can be traced back to 990 AD! In Bourgueil wines, Cabernet Franc has quite dramatic differences in expression depending on soil type and vintage variations. Lighter, fruitier versions bursting with raspberry flavors usually manifest in cooler vintages and from sandy gravel bottoms. More complex, longer-lived wines, where raspberry notes are enhanced by licorice and spices, result from limestone soils and warmer vintages.