Clos Roussely - 'Canaille' - Gamay - Loire Valley, FR - 2021

TASTING NOTES
“THE WINE IS RED WITH PURPLE REFLECTIONS, AND EXUBERANTLY FRAGRANT RIGHT OUT OF THE BOTTLE, EVEN WITH A SLIGHT ‘BISTRO-INSPIRED’ CHILL. NO NEED TO OVERTHINK THIS ONE—TANNINS ARE PERFECTLY SUPPLE AFTER TWO YEARS OF AGING, DRY AND SILKY ENOUGH TO PAIR PERFECTLY WITH MEDIUM-RARE STEAK FRITES BUT FINE ENOUGH TO ENJOY WITHOUT ANYTHING MORE THAN GOOD COMPANY. CANAILLE BURSTS WITH MUDDLED RASPBERRIES AND COOL EARTH NOTES ON THE NOSE, BUT DRINKS MORE SAVORY, FIRM AND RESTRAINED THAN YOU MIGHT EXPECT ON THE PALATE. THE OLD VINES GIVE DEPTH TO A BUSHEL OF BLACK CHERRIES AND FRESH NUTMEG NOTES, EACH MOUTHFUL HIGHLIGHTED BY FIRM ACIDITY AND A LINGERING NOTE OF WET-CLAY MINERALITY. IT’S A BOTTLE FULL OF EASY PLEASURES, TERRIFYINGLY EASY TO DRINK AND WONDERFULLY HARD TO FORGET. CRAZY AS WE ARE FOR CRU BEAUJOLAIS, THERE ARE OTHER PARTS OF FRANCE THAT SHOULD NOT BE IGNORED IF YOU ARE A DIE-HARD GAMAY FAN. THIS LOIRE VALLEY RENDITION IS ONE OF THE MOST DISTINGUISHED EXAMPLES WE’VE TASTED ALL YEAR!”
- IAN CAUBLE, MASTER SOMMELIER
APPELATION
TOURAINE
VINTAGE
2020
FARMING
ORGANIC CONVERSION
VINE AGE
25-50 YEARS
VARIETAL
100% GAMAY
ALCOHOL
12.5%
SOIL
CLAY + LIMESTONE
AGING
6 MONTHS IN STAINLESS STEEL TANKS
SO2

FRACTIONAL AMOUNTS

vincent roussely is the fourth generation of the family to make wines at this beautiful 8 hectare vineyard site in the heart of chenonceaux on the cher river. since 2007 he has farmed his vineyards by hand machine and horse and as a result has seen the health of his vineyards, swards and grapes improve immeasurably, which naturally has a direct influence on the wines he produces. planted mainly to sauvignon blanc, the soil is a mixture of clay and limestone with pockets of silex where his oldest vineyards are situated, many of which are over 80 years old in the case of the cuvee chenonceaux. in smaller parcels he also has some cot, pinuea d’aunis, cabernet france and gamay.
the cellar is underground, dug into a tuffeau tunnel underneath the vines, and have been used for vinification of wine for over 250 years. new inox fermentation tanks have been put in place located in carved out recesses in the soft stone. ferments are spontaneous and naturally very slow. certain parcels are fermented and raised in 400 litre ‘futs’ of french oak, depending on the vintage. vincent’s wines share the same sense of place and vitality, but have an extra dimension that makes them so appealing, both to savour and simply drink. he has not only a sense of fun but a huge sense of social responsibility which is engaging and compelling and we feel his wines are will become an important part of our portfolio.