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Old vines, hand-picked grapes and meticulous winemaking give this spicy southern French red intensity and polish.
What You Need To Know
Under fifth-generation winemaker Eric Chabbert and his brother Cyril, Château Chênaie is gaining a reputation as one of the most ambitious family wineries in Faugères, an up-and-coming wine district on France’s Mediterranean coast, near Montpellier. The outlines of the Faugères district follow the limits of an outcrop of schist pushed up to the earth’s surface millions of years ago. These lean soils limit vine yields and result in concentrated, flavorful grapes. Chabbert creates this plump, entry-level red blend from fruit grown nearly a thousand feet above sea level, where cooling breezes helped keep grapes from getting too sweetly ripe.
Fragrant, herb-edged black fruits.
Layers of velvety baked plum, cherry and spice tones.
Cellar temperature—the bottle should be cool to the touch.
Stews, sausages, roasts, chops and ragouts of red or white meats.