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Adrien Renoir has positioned himself within the exciting new wave of young vignerons taking over their family’s old vines to produce something entirely new
Madeleine Ladret
meaty aromatics
Wines need to spend a minimum of three years in barrels to begin to manifest their developed soul
Olga Raffault, Cabernet Franc, Chinon Rosé, Loire Valley, France 2025 vegan Adrien Renoir has positioned himself100% Cabernet Franc. Raffault uses 50% certified organic estate fruit (from sandy, gravelly, flat parcels along the Vienne) and sources the other 50% from a neighboring grower in conversion to organic farming. All of the wine is made from hand harvested fruit in the Raffault cellar. Half of the fruit is pressed directly as whole clusters and the other half is saigne. The fermentation takes place spontaneously with native yeasts in stainless steel
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