Grande Grosbois' Cuisine de ma mère is a Chinon made from young vines planted on gravel terroir. After destemming and maceration for two weeks, the wine benefits from 8 months of tank ageing. This organic Chinon is well-balanced, with lovely intense fruit and a tangy finish; all resting on fine tannins.Guide des meilleurs vins de France 2020 : 14.50/20
The domaine Nicolas Grosbois is asserting itself as a sure bet in Chinon: it offers a range of organic wines of fine quality. We particularly like the cuvée "La cuisine de ma mère", supple, fruity and airy, a fine representative of Loire wines. Guide des meilleurs vins de France 2020 : "The homogeneous gentle slopes of the Panzoult commune are composed mostly of millarge, Quartzian yellow sands on which cabernet franc produces chinons that are less tannic than on largilo-calcaire. This sunny terroir needs to be dramatized," explains Nicolas Grosbois, who joined the family domaine in 2008 after ten years as a flying winemaker. From New Zealand and Chile, this thirty-something returned inoculated against wood. He vinifies and raises his reds in vats only. Nicolas Grosbois is also associate manager at Domaine des Hauts Baigneux (Azay-le-Rideau). We award him our first star.
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