Domaine Frederic Mabileau - Saint-Nicolas de Bourgeuil 'Les Rouilleres' 2020

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• Origin: Saint-Nicolas-de-Bourgueil, Loire, France
• Appellation: Saint-Nicolas-de-Bourgueil AOC
• Grape variety: 100% Cabernet Franc
• Alcohol percentage: 12%
• Style: Light-bodied and refined, pure red fruit, spicy, fresh and supple
• Cellaring potential: Now until 2026

Les Rouillères 2020 is the archetypal Saint-Nicolas-de-Bourgueil in an extremely pure, drinkable style: fruit-driven, elegant, and with a fresh backbone that keeps the wine lively. The nose reveals wild strawberry, raspberry, and red cherry, complemented by violets, a soft spiciness, and a subtle, smoky-mineral touch. On the palate, the wine is supple and juicy, with fine tannins, good digestibility, and a fresh, clean finish that invites another sip.

This cuvée pairs wonderfully with charcuterie, grilled chicken, veal, roasted vegetable dishes, pasta with tomato and herbs, or lightly chilled with summer dishes.

Vinification.
The grapes are hand-harvested and destemmed. Vinification occurs with indigenous yeasts and gentle "infusion" style extraction (more finesse than power) to maintain the fruit and freshness. Aging takes place without oak influence: approximately 8 months of maturation in stainless steel tanks, with limited sulfite addition. After bottling, further bottle aging follows before release; the exact duration is not specified.

The estate.
Domaine Frédéric Mabileau is deeply rooted in Saint-Nicolas-de-Bourgueil, building on a family history of multiple generations of viticulture. Frédéric and Nathalie Mabileau shaped the estate in modern times with a strong terroir focus and a style that sought to express Cabernet Franc more purely and precisely. After Frédéric's sudden passing in 2020, the work is continued by the family, with the same emphasis on elegance, drinkability, and origin.

Sustainability is not a marketing layer but a guiding principle in daily work: the estate is organically certified (since 2007) and biodynamic (Biodyvin), employing practices that focus on living soils and biodiversity, such as cover crops and natural preparations to strengthen the resilience of the vineyard. In the cellar, this translates into minimal intervention, low sulfites, and vinifications that primarily aim for transparency and freshness.