Bobinet - 'Ruben' - Cabernet Franc - Loire Valley, FR - 2020

Notes from the Winery/Importer

First made in 2011 after the domaine acquired new vineyards, Ruben was the first wine Émeline and Sébastien created together.

This is Cabernet Franc with depth, delicacy, and plenty of freshness—juicy and fruit-driven, with velvety tannins that make another glass difficult to resist. A true table chameleon, Ruben moves effortlessly from apéritif to dessert and pairs beautifully with everything from fish to meat.

Traditionally macerated for 30 days, gently pressed, and aged in large wooden tuns for 16 months.

Notes on the Producer

The domaine is situated outside Saumur, in the village of Beaulieu. Most of the vines are within walking distance of the cellar, on the slopes of Saumur (in the Hauts de Dampierre), some are a little further, between Dampierre and Souzay.

The terroir in Saumur is distinguished by the ubiquitous tuffeau, the soft, white limestone rock that was used to build the famous castles of the Loire Valley. The tuffeau’s distinctive characteristic is its ability to restore the water reserves to the vines’ roots, which are able to dig deep down due to the softness of the stone. As limestone has a basic PH, wines from vines anchored in this type of soil are characterised by a wonderful acidity.

But terroir isn’t only about soil. The topography, the climate and the cultural practices of the winemaker are also factors which form the identity of the terroir.
The landscape in Saumur is characterised by the Loire, the great and wild river overlooked by our plots on the slopes. The region is green and lush, many forests and groves having been preserved. Our vineyards aren’t lost in a sea of endless vines. As a result, the ecosystem is abundant and very diversified.

We have a temperate, mainly oceanic climate, sunny and not too rainy except in exceptional cases (2012 and 2013).

Grapes & Style

Cabernet Franc

Cabernet Franc is an old Bordeaux and Loire red grape, and one of the parents of Cabernet Sauvignon. In Bordeaux it’s often part of a blend, bringing lift, perfume, and freshness; in the Loire, especially Chinon, Bourgueil, Saumur-Champigny, and Anjou, it stands on its own as one of the great medium-bodied red wines of France.

In the vineyard, Cabernet Franc ripens earlier than Cabernet Sauvignon, which helps it succeed in cooler regions. It still needs enough warmth to avoid hard green flavors, but when farmed well it can keep freshness while developing real aromatic complexity. It often works beautifully on limestone, gravel, and sandy soils, with style shifting depending on site.

In the glass, Cabernet Franc usually sits in a lovely middle zone: red and black fruit, fresh herbs, violet, graphite, pepper, and sometimes a subtle leafy edge. It can be light and crunchy or deeper and more structured, but it rarely needs heaviness to make its point. We like it for the way it combines freshness, savory detail, and quiet confidence.