{"title":"Domaine Grosbois","description":"\u003cp\u003eOn nine hectares, in the heart of the Loire Valley, Nichols Grosbois and his brother Sylvain are crafting some of the best bistro wine in the world. Composed of Cabernet Franc, grown in Chinon’s exalted terroir, the wines of Domaine Grosbois are succulently complex, easy to drink and pair beautifully with food. These gastronomic gems are exactly the reason why so many of us love wines from the Loire. \u003c\/p\u003e\n\n\u003cp\u003eThe story of Domaine Grosbois stretches back 600 years. But for the sake of brevity we will start in 2008. That was the year that Nicholas Grosbois decided to sink his roots into the family estate after a decade working wineries in the South of France, New Zealand, Australia, Chile and Oregon. He was soon joined by his brother Sylvain after his final stint working at Drouhin in Oregon. The many years away from home, working with so many different winemakers and terroirs taught the brothers invaluable lessons that along with their generational knowledge has deeply informed their journey at Domaine Grosbois. It also made clear to them just how exemplary the family holdings are. \u003c\/p\u003e\n\n\u003cp\u003eOnce they took over they decided to subdivide the estate into 13 distinct plots. Located on the hillside of Chinon facing the south, this varied plot configuration allows for wines with distinct expression. Unlike most of their neighbors who long ago gave up growing other crops, the brothers also work another 23 hectare of grains and fruits making them one of the only polycultures in the area. This keeps them self-sufficient and is another way of respecting the estates' long history. \u003c\/p\u003e\n\n\u003cp\u003eSoils here are a mixture of limestone and clay with limestone bedrock. Grapes coming from plots closer to the top of the slope, where the soil is mostly limestone tend to produce more structured and restrained wines. Further down the hills the soil becomes richer in clay and thus the wine from here tends to be richer in fruit and softer in texture. Everything is farmed organically. \u003c\/p\u003e\n\n\u003cp\u003eNothing ever sees new wood at Grosbois since the point is to express their exceptional fruit as transparently as possible. To that end only native yeast is used for fermentation, which is done mostly in cement and the wines are never fined and always bottled with the least amount of sulfur possible. \u003c\/p\u003e\n\n\u003cp\u003eNicholas and Sylvain acute knowledge of their vineyards allow them to produce distinct and elegant wines. They express the red fruit and violets that Chinon, especially there little coroner in “The Pressoir” Panzoult, is famous for but with so much more complexity and joy than most of their neighbors. Which is why the world has caught on and demand far outstrips supply. One sip and ist easy to see why; they are charming and delicious and certain to turn any food into an incredible meal.\u003c\/p\u003e","products":[],"url":"https:\/\/sf.flatiron-wines.com\/collections\/domaine-grosbois.oembed","provider":"Flatiron SF","version":"1.0","type":"link"}