Saint Nicolas de Bourgueil - red 75cl X 6 = €9.90 per bottle
100% Cabernet Franc
Domaine Audebert & Fils
Vintage 2024
A word from Cave de France: The Saint-Nicolas-de-Bourgueil from Domaine Audebert & Fils is produced on Cenomanian gravel soils, giving it great lightness and much finesse. It is appreciated for its freshness, its vibrant aromas of red fruits (raspberry, currant), and a lively, supple, and elegant palate.
Accessible from its youth, it is perfect for accompanying simple and flavorful cuisine, while also being able to evolve harmoniously over a few years.
Domaine Audebert & Fils, rooted in Bourgueil since 1839, is a family estate of over 40 hectares spread across Bourgueil, Saint-Nicolas-de-Bourgueil, and Chinon. Faithful to Cabernet Franc – locally known as "Breton" – the estate cultivates this grape variety across a mosaic of terroirs, from silty sands to clay-limestone and gravel. The wines thus faithfully reflect the expression of each plot and vintage.
Bourgueil wines benefit from varied soils, lending structure and depth: notes of ripe red fruits, sweet spices, with supple tannins for young cuvées, and firmer tannins on clay-limestone terroirs for age-worthy wines from old vines.
In Saint-Nicolas-de-Bourgueil, the vines rest on Cenomanian gravel. The resulting wines are lighter, lively, and fruity, with remarkable elegance, always carried by a beautiful springtime freshness.
The domain's Chinon wines are planted on silty sands along the Loire and Vienne rivers: here again, they express softness, silky tannins, liveliness, and an immediate appeal, perfect to drink young, but capable of developing complexity in the medium term (5-8 years).
The domain combines traditional winemaking – fermentation in stainless steel tanks, indigenous yeasts, controlled maceration – with careful aging (tank and 600l barrels), sometimes in troglodytic cellars, ensuring gentle oxygenation. This approach gives birth to wines of character, balanced, fruity, but also capable of improving with time.
The domain offers guided or self-guided cellar tours, with on-site tasting, and has long been featured on the menus of the best restaurants (Relais & Châteaux, Gault & Millau, Michelin), demonstrating significant local and professional recognition.