Domaine Mosse Cabernet Franc 2023 - Wine Therapy NYC

Domaine Mosse Cabernet Franc 2023

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Type: Red
Producer: Domaine Mosse
Country: France
Region: Loire Valley
Grape: Cabernet Franc
Year: 2023
Farming: Organic

This wine is produced within the Anjou appellation but is intentionally declassified as VDF. A blend of two parcels: 40 ares of 30 year old vines from Le Clos de l’Ommeau and 40 ares of 50 year old vines from Les Bonnes Blanches, grown on on schistes soils with clay and gravel. The grapes are de-stemmed, then poured into large wooden vats. Fermentation, maceration and punchdowns are done at the same time. The wines are then racked to large oak barrels for a spontaneous malolactic fermentation. After a racking of the gross less, the wines age in old Burgundian barrels.

The soils bring a unique mineral character to this Cab Franc and the wine is bone dry, with zero residual sugar. Elegant, with earthy red currant and black raspberry fruit and a lengthy finish. 

Country France
Region Loire Valley
Style Red
Producer Domaine Mosse
Farming Practices Organic, Biodynamic
Grapes Cabernet Franc
Food Pairings Grilled Sausages, Roasted Chicken, Mushroom Risotto, Duck
Characteristics Mineral, Elegant, Earthy, Raspberry
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Domaine Mosse
About the Producer

Domaine Mosse

The Story

Agnès and René Mosse live in the Coteaux-du-Layon area of the Anjou. After owning a wine bar in Tours for several years and becoming close with many vignerons, they made the decision to study oenology at an agricultural university. In 1999, Agnès et René Mosse, sold their wine bar in Tours, moved to the country in the Coteaux-du-Layon area of Anjou and bought an old winery.

In their area of Anjou Noir (Black Anjou, so-called because of the dark color of the soils of slate and volcanic rocks), the soils are shallow, with subsoils of schist and sandstone, and varying amounts of clay on the surface.

The Philosophy
The vines of Domaine Mosse have been farmed Organically since 1999.

In the cellar the Mosse's use only indigenous yeasts for their ferments which all take place in older barrels or foudres. Most of their wines (including whites) go through MLF and are always bottled unfined and unfiltered with extremely low doses of sulphur.

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