Alcohol: 13%
Grape(s): Cabernet Franc
Localization: Touraine, Loire Valley, France
Tasting Notes: Crunchy, wild, vibrant Cabernet Franc. L'Hurluberlu is exuberant and fresh, brimming with cherry, raspberry and cranberry flavors that dance all over your palate. This is the definition of a natural red: nothing put in, nothing taken out, just pure 'Vin de Terroir'. Delicious slightly chilled!
Notes: Carbonic maceration for 25 days with collecting juice raced daily / grapes are pressed to tank / fermented in concrete tanks
Hurluberlu translates into 'crank' or 'eccentric', much like Sebastien himself!
Food pairing: Beef, Pork, Game (deer, venison), Poultry, Mild and soft cheese
The Domain: Born in Saint Nicolas de Bourgueil in 1974, Sebastien David comes from a long line of winemakers that extends 15 generations, back to 1634. Working with 15ha of Cabernet Franc that was planted by his grandparents at around the time of the Second World War, Sebastien makes natural wines from fruit that is Ecocert certified and biodynamically farmed.
Working with the ancient techniques that have been passed down, Sebastien David has been producing stunning Cabernet Franc wines since 1999. Working with whole clusters, David ferments with wild yeasts, employing carbonic maceration for 25 days, followed by a light pressing to preserve the fruit's characteristics. The wines are then bottled without filtration or fining, and virtually no sulfur is added
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.
