WHAT'S IN THE BOTTLE:

Organic Cabernet Franc blended from several sites around Saumur, where clay and sand soils are layered over Turonian and Jurassic limestone. The grapes are pressed whole cluster, and fermented and aged 6 months in stainless steel (with no malolactic conversion, to keep things fresh); a touch of sulfur as needed. It's refreshing and crisp, but not lacking in from-the-earth complexity.

And! It's an excellent entry point to the wines of Romain Guiberteau, one of the Loire Valley's most iconic natural winemakers. His journey to this status is remarkable: in the '90s, he ditched law school to take back the reins of his great grandfather's long-lost estate, and (with the mentorship of none other than Clos Rougeard’s Nady Foucault) started making wine. The wines were an instant hit; and Romain's natural talent here is, honestly, profound.

It just so happens that the estate vineyards include one of the Loire Valley's most coveted terroirs, the hill of Brézé; which produces some of the most chiseled, mineral expressions of Chenin Blanc and Cabernet Franc from anywhere.

WHY WE DIG IT:

We're not shy in saying that some of the world’s best wines happen to be pink; bottles that have texture, depth, and flex easily at the table because, tbh, they behave like light reds – this is one of those wines.

The price makes it a casual bottle, but layers of complexity make it a solid food wine.

HOW WE'RE DRINKING IT:

With Romain next Tuesday! Did we mention, the man himself will be on Fulton St for an unforgettable evening spent working our way through his lineup of visceral Chenin and Cab Franc: