Domaine Mosse
Pineau d’Aunis, Cabernet Franc
Loire, France

Before they started their wine adventure, Agnès and René Mosse had a wine bar in Tours together. Their experience back then made them change direction, and they began studying viticulture and enology in Amboise. After two years in Burgundy, they found a retiring winemaker in the Anjou and around 1999 bought the winery in Saint-Lambert-du-Lattay. Immediately they started transforming everything to organic, but initially had a hard time selling wine because of the bad reputation of the Anjou region. Today they are at the forefront of making Loire one of the hotbeds of natural wine. They now farm 17 hectares, and their two sons Joseph and Sylvestre, are slowly taking over the winery.

It's a super light bang! But it's the best kind of summer red. Made in a Beaujolais style with parts of the berries left whole and then done with a carbonic maceration. After the harvest of the Pineau d'Aunis, a grape similar to Pinot Noir, it macerates for a short 4 days. Most of the fermentation happens in stainless steel, while a small direct press part goes into concrete vats. To make things more complicated, the Cabernet Franc is macerated traditionally for 2 weeks and then ferments in used barrels. It is bottled very early in February already to make a statement about freshness. Starting off with cherry and unripe peach aromas, it leaves traces of peppery spice in your nose. In the mouth, the fun continues and is enriched by raspberry and red currant. This is peak summer picnic wine, so everything goes. The French would probably enjoy charcuterie and cheese with it.

This wine is part of
Volume 33: The Methods Edition