2015 La Coudraye Domaine Yannick Amirault
These wines always age nicely, but in 2015 there is an immediacy to the fruit that makes them so drinkable from the off. Pretty aromatics of cherry, mulberry and wild flowers, touch of tobacco, herb and hint of mocha. The palate is sleek and succulent, filled to the brim with ripe red fruits and wild herbs, good structure and length, will gain further complexity with some bottle age. L&S (Oct 2016)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Recently crowned UK sommelier of the year Mathias Camilleri shows his good taste with this delightful Loire red from a great vintage on his list at Chelsea’s Five Fields, a pure cabernet franc with an effortless silkiness of texture and leafy-red fruit. David Williams, The Observer (Aug 2017)
Bolder bourgeuil than most, all ripe, dusky, violets and black plum fruit. Jane MacQuitty, The Times (Aug 2017)
Violet, black pepper, red cherry, very finely ground tannin. Crunchy and smart - vivid, refreshing and satisfying. Drinking range: 2017 - 2022 Rating: 16.5 Richard Hemming - www.JancisRobinson.com (Jul 2017)
Pure cabernet franc from a small grower who is doing an excellent job. Drink slightly chilled and savour the joyful flavours of red berries, cherry blossom and forest floor. Victoria Moore, The Daily Telegraph (Jun 2017)
This is a youthful Loire Valley Cabernet Franc from the admirable Yannick Amirault displaying intense aromatics containing herb and strawberry yoghurt notes while the refreshing cherryish red fruit flavours are beset by herb and tomato leafy notes in a juicy-textured wine of gentle tannins. Ideal with lamb cutlets and stir-fried chicken. Rating: 89 www.thewinegang.com (Jun 2017)
Domaine Yannick Amirault
Yannick Amirault took over three and a half hectares of vines from his grandfather 30 years ago, and today works 14 hectares in Bourgeuil and 6 in St-Nicholas-de-Bourgeuil. The vineyards are worked organically and only natural yeasts are used, with fermentations being allowed as long as they need.
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