Clau de Nell Cabernet Franc is a Demeter-certified biodynamic red wine from Anjou, Loire Valley, France, bottled at 13.0% ABV in a standard 750ml format. Produced from old-vine Cabernet Franc on a mere five hectares of singular terroir, this bottling has drawn praise from James Suckling, who described the 2022 vintage as "a textural, savory and pristine cabernet franc that shows tension." Quick Facts: ABV: 13.0% | Origin: Anjou, Loire Valley, France | 100% Cabernet Franc | Producer: Clau de Nell Production & Heritage Clau de Nell is a small biodynamic estate in Anjou, cultivating Cabernet Franc on silty-clay soils composed of sandstone grit and red flint over tuffeau limestone — a geological profile rarely found outside this corner of the Loire. Vines average around 60 years old, with some plots exceeding a century, and yields are held below 30 hectolitres per hectare. Fermentation occurs naturally in the estate's historic cellars, followed by a 30- to 35-day maceration described by the winemaker as "just infusion, no extraction." The wine then ages for 12 months in seasoned barrels and a further six months in tank before bottling. Tasting Notes Aroma: The nose opens with crisp red fruit — raspberry and morello cherry — before layering in darker tones of black plum and dried violet. Secondary aromas of graphite, pencil shavings, black tea, and rosemary emerge with time in the glass, grounded by hints of leather and forest floor. Taste: The entry is fresh and fruit-driven, anchored by black fruit and smushed cherry that shift toward earthy, savory mid-palate notes of dried mushroom and fresh mulch. The texture is simultaneously fleshy and silky, with a transparent quality that lets the terroir speak. Peppery spice and a subtle greenness reminiscent of banana pepper add complexity without heaviness. Finish: The finish is long and structured, carried by ripe yet grippy tannins that taper into smoky, savoury undertones. A persistent freshness lingers, pulling you back for the next sip. How to Drink Clau de Nell This wine is best served at 16–18°C (60–64°F) and benefits from 30 minutes of decanting to let the aromatics fully unfold. Sipping it neat in a large-bowled Burgundy glass allows the textural nuances to come forward. For a lighter-bodied red cocktail, it works in a Kalimotxo (red wine and cola), where the tannin structure holds up against sweetness. A chilled wine spritzer with sparkling water and a rosemary sprig highlights the herbal aromatic profile. It also makes an unconventional but compelling base for a Sangria, where its dark fruit and spice complement citrus and stone fruit additions. Best For Gifting a natural wine enthusiast who values terroir-driven winemaking Pairing with a carefully planned charcuterie and game dinner Exploring biodynamic Loire Valley reds beyond the mainstream appellations Adding a serious, small-production Cabernet Franc to a cellar collection Frequently Asked Questions What does Clau de Nell Cabernet Franc taste like? It leads with expressive red and black fruit — cherry, black plum, blueberry — layered with earthy notes of graphite, dried mushroom, and forest floor. The palate is silky and fresh, with ripe tannins and a savory, peppery finish. How does Clau de Nell compare to Chinon or Bourgueil Cabernet Franc? While Chinon and Bourgueil are the Loire's most recognized Cabernet Franc appellations, Clau de Nell's Anjou bottling distinguishes itself through Demeter-certified biodynamic farming, extremely old vines, and a unique tuffeau limestone terroir that produces a more transparently textured, less extracted style. The extended 30–35-day infusion-only maceration also sets it apart from the more conventionally vinified wines of those appellations. Is Clau de Nell good for sipping neat? Absolutely — this is primarily a wine to enjoy on its own or alongside food, where its silky texture, layered aromatics, and persistent finish reward focused attention. Where is Clau de Nell made? Clau de Nell is produced on a five-hectare biodynamic estate in Anjou, within the Loire Valley of France. The vineyards sit on a distinctive terroir of silty-clay over sandstone grit, red flint, and tuffeau limestone. What foods pair well with Clau de Nell Cabernet Franc? Roasted duck breast complements the wine's dark fruit and earthy undertones. Grilled lamb chops echo its peppery, herbal aromatics. Aged goat cheese from the Loire mirrors the regional character. Mushroom risotto reinforces the forest-floor and dried mushroom notes on the palate. A simple plate of quality charcuterie — rillettes, saucisson sec — provides a savory counterpoint to the wine's fruit intensity. What sizes does Clau de Nell come in? The standard release is a 750ml bottle, which is the most widely available format. Is Clau de Nell worth the price? Clau de Nell positions as a premium, small-production Loire Cabernet Franc from one of the region's most dedicated biodynamic estates. Given the old-vine fruit, meticulous low-yield farming, and critical recognition, it represents strong value within the upper tier of artisan Loire reds. Why Clau de Nell? What separates this wine from the broader Loire Cabernet Franc field is the convergence of old vines — some over 100 years old — with rigorous Demeter biodynamic certification and a terroir that has no close analogue in Anjou. The winemaking philosophy of pure infusion without extraction produces a wine of unusual transparency: powerful in flavor yet light on its feet. James Suckling's recognition of its "tension" and "pristine" character speaks to a bottling that avoids manipulation in favor of site expression. For drinkers seeking Cabernet Franc that reveals rather than conceals its origins, Clau de Nell is among the Loire's most compelling examples.
