2023 Domaine des Closiers Saumur-Champigny 'Les Closiers' Cabernet Franc 750ml
Regular price $97.00 Sale price $88.00/
Tax included.
Shipping calculated at checkout.
"The 2023 Saumur-Champigny “les Closiers” bottling from Domaine des Closiers is simply superb. It is hard to believe that Anatole de la Brosse only purchased this property in 2018, as it has quickly become one of the iconic estates in Saumur-Champigny. The 2023 version offers up a superb aromatic constellation of cassis, sweet dark berries, cigar smoke, a complex base of chalky soil tones, juniper berries and just a hint of tree bark in the upper register. On the palate the wine is pure, full-bodied and complex, with stunning depth at the core, great soil signature and grip, ripe, fine-grained tannins, impeccable balance and a long, precise and very classy finish. This is every bit as fine as Clos Rougeard’s entry level bottling and costs one-fifth the price!"
2033-2075+. 93pts. - John Gilman, View from the Cellar
2033-2075+. 93pts. - John Gilman, View from the Cellar
The 2023 Le Closiers is a succulent style that still manages to achieve a sense of restraint. Just 30% spent nine months in barrel for nine months, followed by nine more months in bottle before release. It is refined, elegant and already drinking well despite its youth. Expect primary fruit flavors of raspberry and rhubarb, a light body and sweet fruit flesh on the mid-palate. Delicate tannins coat the palate and show a sensitive hand. The 2023 is a success from a challenging year. 90pts. - Rebecca Gibb, Vinous
Anatole de la Brosse transitioned from a career in consulting to purchasing a 21-hectare estate in 2018. His first harvest in 2019 generated considerable excitement, leading some French critics to prematurely dub him the next Clos Rougeard. While Anatole did receive some advice from Nady Foucault of Clos Rougeard, this guidance was relatively minimal. A more profound technical influence came from Michel Chevré, formerly of Clos de l’Ecotard. Today, the estate's viticultural practices have notably high standards. Anatole oversees a team of seven across the 21 hectares, emphasizing soil management, using grass and cover crops adapted to the specific needs of each vintage and employing bioprotection in the cellar. He cultivates his own yeast strains, conducts sulfur-free macerations and opts for extended aging in barrels and malolactic fermentations in barrel for select cuvées.