At a glance

Producer

Clos Rougeard (Foucault family)

Region

Saumur-Champigny, Loire Valley, France

Grape variety

Cabernet Franc

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$400-$850 USD per 750ml (as of 2024)

Tasting profile

Classic Loire Cabernet Franc, showing lifted red and black fruit (raspberry, black cherry, currant), dried violet, graphite, and a touch of bell pepper. Savory earth, sandalwood, and subtle smokiness.

Evolution: Gains leather, forest floor, truffle, dried herbs, and more silky texture as it ages. Minerality and savory notes deepen.

At peak: Effortless harmony of fruit, savory, and mineral, with melting tannins and haunting persistence.

Structure

Acidity

Bright, lifted and persistent

Tannins

Refined, moderately firm, very fine-grained

Alcohol

12.5%-13% ABV (typical for the estate/vintage)

Aging potential

Medium to long — 15-20 years from vintage in top storage

Drinking window

Peak drinking

2024 to 2030

Optimal window

2020 to 2032

Current status

Entering peak; highly drinkable now but will evolve further.

Current condition

Shows early peak maturity: fine structure, integrated tannin, classic Loire purity.

Clos Rougeard, particularly from fine vintages like 2012, tends to reach its best after a decade. At 12 years old, the 2012 is just entering its secondary phase—more aromatic complexity, but still with vibrant fruit and structure. The best bottles will evolve beautifully for at least another decade.

Food pairing

Roast duck or squab, grilled lamb chops, mushroom risotto, lentil and root vegetable stew, mature Tomme/Cheddar/aged goat cheeses. Pairs superbly with truffle dishes and rich vegetarian cuisine.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To allow tertiary aromas to emerge and help integrate natural sediment (common for unfiltered Clos Rougeard wines).

Sustainability

Sustainability score: 8/10

Vineyards farmed with deep respect for biodiversity: organic methods, cover cropping, minimal tractor use, manual picking, low-intervention vinification. No chemical herbicides/pesticides.

Clos Rougeard is world-renowned for its traditional, low-input viticulture: organic (despite lack of certification), with meticulously gentle vineyard and cellar work. Minimal intervention, dry farming, natural yeasts, and low production all contribute to a low environmental impact. They use heavy glass, adding a mild carbon footprint, and the cult status means bottles are traded globally—which can increase total 'wine miles.' Overall, one of the most environmentally conscious estates in France—practically sustainable, even without certification.