Clau de Nell, Anjou, Cabernet Franc

(16/20) Had this wine before, 4 years ago. Hardly any difference, bizarre. Super energetic still. Medium+ intense aromas of rose petal, redcurrant, raspberry, red cherry, green paprika, white pepper, liquorice wood, flint, oregano, forest floor. Dry wine, high acidity, medium- and drying tannins, light body, pronounced flavour intensity, medium+ length finish. 12% ABV - served @ Wijnrestaurant Pinot

Mørke bær og urter, syrlig og juicy i munnen, nesten ingen tanniner. Sliten i frukten. Lakris og lær. Over middagshøyden. Langt slankere i stilen enn Cuvee Violette fra samme årgang og kjeller smakt for et års tid siden.

The fruit is sourced from biodynamically farmed Cabernet Franc vineyards averaging 50 yo. Fermented spontaneously, macerated with the skins for approximately a month. Aged for 12 months in used (5-7 yo) 228-liter pièces, followed by 6 months in a large tank. 12% alcohol. Tasted blind. Evolved, rusty and somewhat translucent blackish-red color. Very evolved, somewhat oxidative and quite umami-heavy nose with aromas of tomato soup, some herbaceous leafy tones, a little bit of wizened blackcurrant, light oxidative notes of beef …

PnP. ABV 12%. Floral with Cabernet Franc funk, very nice. High acidity, fine tannins but showing slight dryness on mid-palate. Lightly extracted style of wine making. With such low ABV, absolutely no hint of alcohol at backend, my kind of wine. Almost too easy drinking at the moment, should develop more complexity with age. As this sits in the glass, continue to become even more acidic, almost excessive, hmmmm.

Not spectacular, a little "flat", but admitting that I'm somewhat of a Cabernet Franc rookie when it comes to the 100% level.

The fruit is sourced from biodynamically farmed Cabernet Franc vineyards averaging 50 yo. Fermented spontaneously, macerated with the skins for approximately a month. Aged for 12 months in used (5-7 yo) 228-liter pièces, followed by 6 months in a large tank. 12% alcohol. Tasted blind. Translucent, deep and luminous cherry red color. Savory and slightly phenolic nose that feels subtly more restrained than that of Clau de Nell Violette 2013 that was tasted alongside; aromas of dried old leather, some …

This has a superb nose. Gorgeous aromatics reminiscent of high quality, young vintage Bordeaux. Cherry, pomegranate aromas with hints of clove. Unfortunately, the nose is writing a few cheques that the Palate can’t cash. That said, not a disaster. It’s a bit weedy, in the tired sense, and dominated by a sour cherry component but I can see a time and place for it.

Lovely and elegant biodynamically made CabFranc from 45-55 year-old vines. A serious 30-day maceration, aged for 12 months in used oak barrels and 6 more months in large oak vats. Bottled unfined and unfiltered, on a “fruit day”. Medium+ intense aromas of blackberry, raspberry, redcurrant, cranberry, green paprika, horse stable, toast, forest floor, white pepper, liquorice wood. Dry wine, high acidity, medium body, pronounced flavour intensity, medium+ length finish. 12% - €25 @ Vinotheek Pinot

Smokey on the nose with barely ripe pomegranate and raspberry hidden just behind. Tart cherry on the palate, not much body. Thin on the finish. But, when had with grilled swordfish, finished very clean and full. It is nearly done but have it with a meal and you'll still be satisfied.

Fresh garden flowers, peppers, meat. 2012 vintage is better for this . 2013 is a year with a lot of rain.

Online Tasting with Claire Leflaive, Domaine Clau de Nell (Zoom) : Deep ruby, with significant edge fading. Pronounced, complex red cherry and black cherry aromas, lilac, and slightly peppery. Soft tannins, and quite punchy ripe, yet sour cherry flavours, and rose petals, and some bit of smokiness. Seemed to be somewhat missing the classic Cabernet Franc vegetals, but understood it was the winemaker's choice to harvest the grapes late to maximise the phenolic ripeness. Pretty interesting

Day 2. Classic CF nose, red fruit, black olive, some forest floor. Medium body, a bit thin on the fruit. Acidity on the high side. Reminds me actually a bit of a Barbera. Hard to judge how it will develop.

Medium ruby, black cherry, saw dust, slightly floral.

Funky slight greenness stemmy and signsof heat

Dyp blå rødfarge, kompleks, mektig lukt, aromatisk, krydder, frukt, gress, ingen eik, søt, lav syre, mild tannin, fruktig, urter, krydder, hint av jordbær, jordlig, kompleks aromabildet, mideum lang ettersmak, bløt karakter.

Green and bitter influence. Opens up with time, but still bitter notes. Need time, but will it have sufficient fruit to get around? High acidy, fresh, medium length. Red fruit notes, less spicy than 2010.