Saumur-Champigny

Frédéric and Nathalie Mabileau are a husband and wife team who spend a huge amount of time and energy maintaining their vineyards, which are situated just north of the river Loire. They are firm believers in hand-harvesting and in organic farming methods. Pale ruby in colour, this Cabernet Franc displays varietal aromas of red cherry and raspberry alongside a subtle leafiness on the nose. On the palate, the concentration of these red fruit flavours really comes through, joined by sweet red pepper and all perfectly balanced by a fresh acidity and gravelly minerality.
Drink 2019 to 2020
Adam Bruntlett, Buyer (spring 2019)

Les Racines 2015 has really hit its straps after three years in bottle. It hails from a relatively cool site (farmed organically), with stony soils, so takes longer to come round than the richer Rouillères. The nose is bright and engaging, with black fruit and savoury notes of grilled meat and black pepper. Expect fresh acidity but remarkably supple tannins – owing, in part, to its élevage in used 600-litre foudres. In fact, this is downright voluptuous compared to the majority of Loire Cabernet Francs. Impressive length too. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (spring 2019)

The Mabileau family has been making wine since 1620, but Frédéric and his wife Nathalie are looking to the future. They are currently renovating their winery in the village of St Nicolas de Bourgueil. As if that wasn’t enough, they’re converting a proportion of their vineyards to biodynamics.

This luxurious Chenin Blanc comes from a sunny, single-hectare parcel near Puy-Notre-Dame. Expect aromas of ripe stone and orchard fruit, as well as notes of buttered toast attributable to a year’s élevage in new 600-litre oak barrels. The palate is full and voluptuous, yet balanced, with refreshing acidity. Drink now to 2025.

This comes from a vineyard with sandy gravel soils in the westernmost sector of the St Nicolas de Bourgueil appellation. This is the one cuvée for which Frédéric retains a proportion of the stems. It’s then raised for four months in stainless steel tanks, to emphasise its bright, lifted aromas of red berry and black pepper. There’s real tension to the palate, and fine, grippy tannins, which will have you reaching for a plate of charcuterie. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (spring 2019)