Parnay, not far from Saumur, 1983 harvest. Éric Charruau learns in the footsteps of his father Jean-Pierre. Here, the vineyards are family history : their research will take them at the beginning of the farming business, back ten generations, in 1722. Eric takes care of 30 hectares around Parnay, that he farms organically. The wines are made the most natural way possible, to reflect the complexity of the Saumur terroirs. Since 2021, he is joined by his son Léo, to continue the adventure.
Presentation
Presentation
Bay Rouge is the wine of Eric Charruau, owner of Domaine du Valbrun.
Terroir
Village of Parnay, vines 35-40 years old on alluvial terraces and hillsides exposed South-West over the Loire River.
Clay and limestone soil, with a chalk subsoil from the Turonian era.
Clay and limestone soil, with a chalk subsoil from the Turonian era.
In the vineyard
Certified organic farming.
Natural grassing one row out of two to promote biodiversity. Work in surface and to respect and aerate the soil. Plant cover according to the vintage. Pruning in Guyot.
Natural grassing one row out of two to promote biodiversity. Work in surface and to respect and aerate the soil. Plant cover according to the vintage. Pruning in Guyot.
Winemaking
Destemming and maceration in stainless steel tank around 25-27 °C (77-80°F).
Fermentation for 15 days with pumping-overs, depending on the vintages.
Fermentation for 15 days with pumping-overs, depending on the vintages.
Ageing
Ageing for 8 months in stainless steel tanks.
Varietal
Cabernet franc : 100%
Specifications
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Advice
Serving
16°C/61°F
Ageing potential
Enjoy all year long, 3 to 5 years
Tasting
Intense ruby color, delicate nose but very expressive with notes of red and black fruits (blackcurrant, raspberry, liquorice). Frank attack in the mouth but still soft, nice structure and body, soft tannins and grilled/smoky notes in the end.
Food pairings
Red and white meats, poultry, gratins.
