Domaine des Closiers : Trézellières 2020

Characteristics and tasting tips for Trézellières 2020 from Domaine des Closiers

Tasting

Color

The color unveils a dark ruby red hue with purple highlights.

Nose

Expressive and complex, the nose reveals aromas of small red and black fruits (blackcurrant, wild strawberry), accompanied by characteristic smoky notes, black pepper and fresh herbs. Floral touches of dried roses and delicate sweet spices complete this refined bouquet.

Palate

Ample and elegant, the palate seduces with great finesse of silky and well-integrated tannins. The structure is dense yet balanced, offering beautiful concentration while preserving delicacy. The finish, long and fresh, lingers on notes of black fruits and spices.

Food and wine pairings

Domaine des Closiers recommends pairing this Trézellières 2020 with duck à l'orange. This wine also pairs perfectly with red meats (beef, lamb), beef tartare, pepper steak, poultry with character or mushroom dishes.

Service and storage

It is recommended to serve the Trézellières 2020 at a temperature of 16-17°C. In its youth, decanting for three hours before serving will allow the wine to reveal all its aromatic complexity. This wine can be enjoyed from 2023 and will continue to evolve until around 2030, or even beyond for lovers of more evolved wines.

An elegant and structured Saumur-Champigny from Domaine des Closiers

The estate

Acquired in 2019 by Anatole de La Brosse, a former management consultant converted to viticulture, Domaine des Closiers is experiencing a remarkable renaissance. Located in Parnay, in the heart of the Saumur-Champigny appellation in the Loire Valley, the estate stretches over 24 hectares, 15 of which are certified organic. Guided by the advice of Michel Chevré, a biodynamics specialist, and Nady Foucault, a former legendary figure of Clos Rougeard, Anatole de La Brosse initiated the vineyard's organic and biodynamic conversion in 2020. The name "Closiers" pays tribute to the vineyard workers who once lived in the troglodyte dwellings dug into the tuffeau limestone cliffs. This collective philosophy and respect for the terroir guide all of the estate's practices today, now considered a rising star of the appellation.

The vineyard

The Saumur-Champigny Trézellières comes from a single 1.4-hectare plot located on the hillsides of Parnay, counting among the finest terroirs of the appellation. The vines, aged 25 to 40 years, are planted on clay-limestone soils that confer richness and finesse to the wine. The tuffeau subsoil, the limestone rock typical of the region, possesses remarkable properties: it absorbs water in winter and releases it gradually during summer, while storing the day's heat to diffuse it at night, thus favoring optimal ripening of the Cabernet Franc. The estate practices rigorous organic and biodynamic viticulture, with yields voluntarily limited to 40 hectoliters per hectare. Manual harvesting is accompanied by drastic selection in four successive passes to retain only perfectly ripe and healthy grapes.

The vintage

The 2020 vintage in the Loire Valley proved to be exceptional. The winter, the mildest ever recorded in the region, was marked by intense rainfall fully replenishing the soil's water reserves. Early budburst at the beginning of April was followed by a warm spring favoring flowering two weeks ahead of average. After a relatively cool July, temperatures climbed spectacularly in August. Welcome rains in late August allowed for optimal ripening before harvesting under generous sunshine in September. For Cabernet Franc, 2020 produced wines characterized by beautiful red fruit concentration, well-integrated tannins and a remarkable balance between indulgence and aging potential.

Winemaking and aging

After manual harvesting and rigorous selection, the Trézellières 2020 grapes are entirely destemmed using an Oscillys destemmer, preserving the integrity of the berries. The wine then benefits from a cold pre-fermentation maceration of about one month, a technique allowing for the gentle extraction of aromatic compounds and color without tannic harshness. The total maceration extends over one month. After fermentation, the wine is transferred by gravity into Bordeaux barrels (30% new wood, 70% barrels of one or two wines) for 24 months of aging. The cellars dug into the tuffeau offer ideal natural conditions for slow and harmonious maturation. The wine is neither fined nor filtered, thus respecting its natural expression.

Grape variety

100% Cabernet Franc