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    Domaine Brazilier

    Coteaux du Vendomois Rouge ‘Cuvee Margot’

    France, Loire Valley, Côteaux du Vendômois

    Red

    Winery Overview

    Domaine Brazilier is situated in the heart of AOC des Coteaux du Vendômois, in Thoré-la-Rochette, which is located halfway between Vendôme and Montoire-sur-le-Loir. Benoît Brazilier represents the seventh generation of winemakers in his family. In 1997, he started his journey as an independent winemaker alongside his father, Jean, who is now retired. The vineyard spans 25 hectares, of which ten are family-owned, having been mostly replanted by Jean over the past 25 years. A total of fifteen hectares fall under the Côteaux du Vendômois appellation, but they also produce Vin de Pays varieties using Sauvignon Blanc, Chardonnay, Pinot Blanc, and some Gamay. For the appellation wines, they cultivate four hectares of Chenin Blanc, five hectares of Pineau d’Aunis, and seven hectares of Cabernet Franc, with a couple of hectares dedicated to Pinot Noir as well. Domaine Brazilier practices entirely organic farming. All the wine produced here is made in caves that were carved out of the limestone hillsides during the 12th century.

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    Vineyard

    Situated between Vendôme and Montoire, Coteaux du Vendômois stretches across the banks of the Loire. An AOC since May 2000, Coteaux du Vendômois have a historic reputation...Ronsard, Balzac, Henri IV were particularly fond of these wines.

    Terroir

    Chalk and limestone

    Viticulture

    Brazilier's vineyards are farmed organically. This wine stems from vines averaging 35 years old. The fruit is harvested with a machine that selects during harvest, delivering only grapes to the cellar. Yield 35 hl/ha

    Vinification

    The grapes are destemmed and crushed. Fermented in stainless steel with indigenous yeast, maceration lasting 8 days. The wine is not fined, filtered by kieselguhr. Total SO2 60mg/l

    Aging

    Stainless steel

    Tasting Notes

    A fruity and expressive wine with floral aromas and sour cherry notes on the palate. Supple and persistent tannin with a peppery finish. Pair with barbecue and charcuterie.

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