Information
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By top winemaker Bertrand Sourdais |
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From biodynamically grown cabernet franc |
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The sublime synthesis of tradition and modernism in the Loire |
Description
“Bertrand Sourdais crafts magnificent expressions of Cabernet Franc at his family's estate in Chinon. The Pensées de Pallus will give readers a very good idea of what to expect and also happens to be a steal.” - Antonio Galloni, Vinous, October 2020
Bertrand Sourdais may have made his mark as a young winemaker in Spain, but the love between him and his native region Chinon and signature grape cabernet franc has never cooled. In addition to his wine estate Antídoto in Ribera del Duero, he has also been running the parental Loire wine estate Domaine de Pallus in Cravant-les-Coteaux since 2003, where he represents the fifth generation.
What makes Bertrands Chinons so excellent is the way in which he takes a completely individual approach to making his wines, without compromising on respecting tradition and terroir. That terroir is Bertrand's second key to success. His vineyards in Cravant-les-Coteaux are not in the plain, but in the hills. This makes them one of the golden slopes of Chinon.
Like many winemakers in Chinon, Bertrand also puts a lot of emphasis on working in the vineyards and grows his grapes in a biodynamic way. Unlike many other producers, he works in the cellar with relatively long skin soaking and also ages the wines longer. This provides more structure and ripening potential.
Bertrand harvests the cabernet franc for his 'premier cru' Les Pensées de Pallus from some of his best vines in the hills of Cravant-les-Coteaux, in a plot right next to the winery. The soil consists of sand and chalky rock (tuffeau). This mix gives both aromatics and finesse, as well as firmer tannins.
After the harvest, he ferments the grapes using natural yeasts in concrete vats. Subsequently, the wine matures for a year in Burgundy barrels and another six months in concrete cuves.
It makes Les Pensées an unmistakable and classic Chinon, which is at the same time distinguished by striking precision and depth; the unique signature of Sourdais. Drink this beautiful Loire between five and fifteen years after harvest, for example with poultry, white meat or creamy mushrooms.
