Domaine Grosbois, located in Panzoult within the Chinon appellation of France's Loire Valley, is a family-run estate managed by brothers Nicolas and Sylvain Grosbois. After years of international winemaking experience in countries like New Zealand, Australia, Chile, and Oregon, Nicolas returned in 2008 to lead the domaine. The brothers are committed to organic viticulture, focusing on sustainable practices that respect the environment.
One of their standout wines, "La Cuisine de ma Mère," is crafted entirely from Cabernet Franc grapes sourced from young vines planted in clay and sand soils. The winemaking process involves destemming the grapes, a brief maceration period of about five days, fermentation in concrete tanks, and subsequent aging in the same vessels. This approach preserves the wine's freshness and vitality, resulting in a vibrant and approachable red.
Designed for early enjoyment, "La Cuisine de ma Mère" embodies the Grosbois philosophy of creating wines that are both authentic and pleasurable, reflecting the true character of their terroir.