At a glance

Producer

Clos du Saut-au-Loup

Region

Chinon, Loire Valley, France

Grape variety

Cabernet Franc

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$25-$35

Tasting profile

Redcurrant, raspberry, violet, graphite and gentle green pepper, with fresh acidity and subtle earthy notes.

Evolution: From primary red fruit and florals to more savoury, truffle, forest floor, and underbrush with time.

At peak: Supple texture, tertiary notes of leather and earth, fruit still present but more integrated; refined and classic Chinon style.

Structure

Acidity

Fresh, marked by Loire's typical vibrancy

Tannins

Moderate, structured but fine-grained

Alcohol

12.5-13% ABV (typical for classic Chinon)

Aging potential

8-12 years, with best drinking between 4-8 years post-vintage

Drinking window

Peak drinking

2027 to 2031

Optimal window

2025 to 2033

Current status

Young and structured, suitable for early enjoyment but will improve with a few years of cellaring.

Current condition

Primary fruit and freshness prominent; tannins and acidity in balance but still integrating.

High-quality, site-specific Chinon like this 'Monopole' bottling displays best qualities after a few years' cellaring when Cabernet Franc's herbal edges mellow, and complexity blossoms. Balanced structure supports aging, but not intended for extreme long-term cellaring like the most iconic Loire reds.

Food pairing

Roast pork, duck breast with black cherry sauce, lentil cassoulet, grilled lamb chops, wild mushrooms, goat cheese (esp. Crottin de Chavignol).

Serving

Serving temperature

16-17°C / 61-63°F

Decant

Yes (30-45 minutes) — To soften youthful tannins and allow aromatic complexity to emerge.

Sustainability

Sustainability score: 7/10

Focus on vineyard biodiversity, reduced use of synthetic chemicals; hand-harvesting; thoughtful water and energy management, use of lightweight glass.

Clos du Saut-au-Loup sources within the Chinon AOC and employs environmentally sensitive practices common in the Loire—the region is progressive but not all producers are formally certified organic or biodynamic. Emphasis is on preservation of terroir, careful resource management, and minimization of chemical inputs. Efforts in packaging efficiency (lighter bottles) and local partnerships slightly boost sustainability, but no major renewable energy initiatives or full carbon-neutral certification documented at this time.