The colour immediately captivates with its deep, intense hue. The nose is precise and complex, revealing notes of dark fruits, violets, and spices. On the palate, the wine is rich and dense from the very first attack, with remarkable fruit and depth at mid-palate. The finish displays great finesse — a truly promising wine in the making!

Grape variety: Cabernet Franc
Alc: 14%
Terroir: Sandstone schist, quartz, and gravel
Parcel: Le Carrefour Rouge
Cellaring potential: 10 to 15 years

Grilled red meats
Game
Offal
Slow-cooked, braised, or sauced dishes
Cheeses such as Saint-Nectaire, Morbier, and Camembert

FOR RED WINES

Don’t hesitate to let your bottles rest in the coolest room of your home (14–15°C) for about eight days before your meal. This will allow you to enjoy your wine at its best, without rushing it.

Decant one hour before serving.

Serving temperature: 17°C (63°F).

When you move beyond the stage of fresh fruit and reach the ripeness of late-harvested grapes, nothing else truly matters. That maturity carries the fruit throughout maceration — it’s then a matter of listening carefully and guiding it through 18 months of ageing, including 12 months in 2- to 4-year-old barrels, allowing the wine to relax and reveal all its generosity.

In 1999, we wanted to take our red winemaking further, both in terroir selection and in the ageing process. We therefore chose two outstanding parcels of Cabernet Franc. Macerations are fairly long to extract depth, complexity, and structure.

Its name comes from the indomitable Gallic tribe, the Andécaves, who lived in Anjou during the time of Julius Caesar.