Winery Gaspard - Cabernet Franc

Winery GaspardCabernet Franc

3.8
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Cabernet Franc of Winery Gaspard is a red wine from the region of Saint-Pourçain of Loire Valley.
This wine generally goes well with pork, poultry or beef.
The Cabernet Franc of the Winery Gaspard is in the top 10 of wines of Saint-Pourçain.

Wine flavors and olphactive analysis

On the nose the Cabernet Franc of Winery Gaspard in the region of Loire Valley often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, plum or leather.

Details and technical informations about Winery Gaspard's Cabernet Franc.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cabernet franc

Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.

Last vintages of this wine

Cabernet Franc - 2017
In the top 10 of of Saint-Pourçain wines
Average rating: 3.71110.50
Cabernet Franc - 2015
In the top 10 of of Saint-Pourçain wines
Average rating: 411110

The best vintages of Cabernet Franc from Winery Gaspard are 2015, 2017

Informations about the Winery Gaspard

The winery offers 5 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Saint-Pourçain in the region of Loire Valley

The Winery Gaspard is one of of the world's greatest estates. It offers 7 wines for sale in the of Saint-Pourçain to come and discover on site or to buy online.

Top wine Loire Valley
In the top 55000 of of France wines
In the top 15 of of Saint-Pourçain wines
In the top 150000 of red wines
In the top 200000 wines of the world

The wine region of Saint-Pourçain

The AOC Saint-Pourçain beLongs to the Centre-Loire sub-region, and applies to wines from the AuvergneVineyards. The annual production is 25,500 hl/year. In the heart of the crystalline Massif Central, the vineyard extends over 540 hectares and 19 communes (including Saint-Pourçain) on the left bank of the Allier. The soils of Saint-Pourçain are composed of tertiary sediments, topped by granitic bands and then by clays and limestones.


The wine region of Loire Valley

The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.

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The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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