Just two generations ago much of the Loire Valley was known for producing simple, country wines (wines for thirst!) that were consumed almost entirely in France.
Now, of course, it's a different story: Clos... Read More
Just two generations ago much of the Loire Valley was known for producing simple, country wines (wines for thirst!) that were consumed almost entirely in France.
Now, of course, it's a different story: Clos Rougeard has entered the wine firmament (it's chased, practically like DRC), and other producers like Joguet, Baudry, Guiberteau and Raffault, have become household(ish) names. The Cabernet Franc wines of Saumur, Chinon, and Bourgueil are now must-haves for all top restaurant lists.
Filliatreau's history mirrors the region's. When Paul Filliatreau took over his father's estate in 1967 they produced mostly white and rosé for Parisian cafés. He quickly switched the focus to making fresh reds from Cabernet Franc, which he sold mostly to... Parisian cafés!
His son, Frederick, joined him in 1990 and, along with those delicious light, bistro wines, introduced wines of deeper structure and greater finesse. He also put organic practices into effect in some of the family’s vineyards. It's like magic: apply the extra farming work that organics requires to vines entering maturity, throw in some of the best vintages in generations and presto! Wines of contemplation and age-ability are born.
