Alcohol: 13%
Grape(s): Cabernet Franc
Localization: Loire Valley, France
Tasting Notes: Light and fun Cab Franc with fresh berry and herb notes, slightly––notice I said "slightly"––effervescent with tingly acid and insane racy vibrancy. One of those cool natural wines that you don't need to think too much about!
Notes: 50 year old Cab Franc vines; grapes are hand harvested destemmed, the juice remains in contact with the skins for 5-6 weeks with elevage takes place in cement tanks for a gentle introduction of oxygen to soften the wine. The wine is bottled lightly filtered with a small addition of sulfur.
The Domain: Gaspard is the brainchild of natural wine pioneering importer and advocate Jenny Lefcourt of Jenny & Francois. The grapes come from the Loire Valley, where they have entrusted a young talented winemaker with the task of making wines that are true and transparent representations of their terroir. The labels are created by a talented Swedish artist based in Paris, Madlen Herrstrom, who also contributed to coming up with the name “Gaspard”. The wines are delicious and reasonably priced; a true testament to Jenny’s devotion to organic farming and natural winemaking.
The wines are truly representative and are a treat for lovers of Loire Valley wines. But like the best natural wines there is a nervy, vibrant energy that makes them a joy to drink.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
