From: Loire Valley, France
Blend: 70% Pineau d’Aunis with 30% Gamay and Cabernet Franc
Taste: Sebastien Cornille's lovely "Guinguette" is made from a blend of approximately 70% Pineau d’Aunis with 30% Gamay and Cabernet Franc sourced from 30+-year-old vines in the Coteaux du Loir in organic/ biodynamic farming. It undergoes semi-carbonic maceration with both whole-cluster and destemmed grapes in tank, end of fermentation and malo in 3 to 5 year-old barrels, 8 months elevage. The 2021 is light and fresh with aromas of tart cherry, raspberries and white flowers with just a hint of deeper plum fruit. The palate is a wave of fresh cherry, redcurrant and peppery spice, with ample acid and some tannic grip.
Pairing: Texturally similar to Beaujolais or Pinot Noir, this charming red dominant in Pineau d’Aunis also shares its earthy, herby, peppery side with Cabernet Franc. It’s best served slightly chilled and is a versatile pairing option with anything from roasted meats or vegetables to creamy cheeses. Some other ideas include BBQ, anything with mushrooms, Peking Duck, roasted pork, spare ribs, braised pork ribs (see recipe below), stir fry, lamb, and salmon.
Vietnamese Braised Pork Ribs
By David Tanis
About. The Domaine de la Roche Bleue is a 6.4 hectares-wide winery in Marçon, in the northern center of the Loire Valley. Chenin Blanc, Pinot d’Aunis, and Gamay varietals are grown over the Jasnières and Coteaux du Loir appellation areas.
Sébastien Cornille comes from a family of potters in Sancerre. As a child, it was in this region that he developed his passion for the vine. After studying agronomy in the city of Tour, he worked in a wine estate in Chavignol before heading to Réunion Island, where he lived for eight years as an expatriate. He undertook the bold task of establishing a vineyard of Chenin Blanc on volcanic soil amounting to 1000 feet above sea level. Heavy summer and fall rain made the experience more difficult than expected, leading to his return to France. In 2007, he settled in the Sarthe vineyard to start the Domaine de la Roche Bleue.
Cornille is renowned as an innovative and meticulous vinegrower who contributes to the nobility of the wines of Jasnières. He aims for yields of 30 to 35 hectoliters per hectare; the objective is to obtain highly concentrated grapes without losing the unique, elegant aromas. Cornille works with natural yeasts and without synthetic agricultural and winemaking products. Since 2010, all of his vineyard has been farmed organically and completely certified by Ecocert in 2014.
