Description

The Bonnaventure de Coulaine Chinon stands out for its finesse, which is imparted by the sandy soils. The aromatic profile centres on red fruits (strawberry, morello cherry, raspberry) and a hint of spice. On the palate, it is silky and round, with well-integrated tannins. The wine is well-balanced overall. Its lively character and vitality allow it to assert a distinctive personality. Jean de Bonnaventure has produced a lovely Chinon here, whose immediate appeal should not overshadow its promising potential. A fine wine, and our favourite!

In the vineyard, in the cellar

A plot-selection of 100% ‘Millarges’ soils, mixed with organic matter, on yellow tuffeau limestone, situated at the top of the Coulaine hillside. These sandstone sands (geologically known as yellow sands) are sedimentary: ancient seabeds from the Tertiary period. The sands bring fruitiness and warmth; the tuffeau provides structure and tannins. 100% Cabernet Franc, across 1.7 hectares, vines around twenty years old, situated at the top of the Coulaine hillside. Hand-harvested, followed by traditional vinification with indigenous yeasts, no chaptalisation. Vinification in 60-hectolitre oak vats (brand ‘Grenier’). This allows the wine to breathe and the tannins to soften, without imparting woody aromas, whilst preserving the fruitiness of the harvested grapes. Ageing in vats (for micro-oxygenation) until bottling. Unfined wine, earth filtration and light sulphiting at bottling.

The estate has been certified organic since 1997. However, the process began long before that, as the desire to work the soil mechanically and without using herbicides had already taken root since the estate’s re-establishment in 1989. Efforts are being made to reduce soil disturbance between the rows. This includes preserving the natural ground cover or sowing mixtures of plants that provide nutrients for the vines. Additionally, sexual confusion techniques are being implemented to combat the proliferation of grape-damaging moths.

What to eat with a Chinon Bonnaventure de Coulaine?

• Pork fillet with wholegrain mustard
• Pheasant terrine
• Portobello mushrooms à la bordelaise
• Stuffed squab