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Etienne Bodet

2021 Etienne Bodet, Clos Durandiere, Saumur

France Cabernet Franc Loire Saumur 750ML
/
2021 Etienne Bodet, Clos Durandiere, Saumur
Etienne Bodet

2021 Etienne Bodet, Clos Durandiere, Saumur

France Cabernet Franc Loire Saumur 750ML
/

Grapes from behind the walls of Clos Durandiere, owned by the Bodet Family. This Clos has the distinction of having Bathonian limestone bedrock, with shallow topsoils of clayey sand or sandy loam with some iron oxide. Wine is fermented and aged without SO2 additions, utilizing 35% of whole cluster inclusion. The elevage is two years in oak, with 5% new barrels and the rest old barrels from Clos Rougeard. After the oak age, the wine spends 6 months in vats and another 6 in bottle.

This wine's classic Cabernet Franc quality is quite present, presenting ample structure and toeing the line between power and elegance. Beneath the first aromas of dried herbs and pepper is a perfectly juicy red fruit component with fine, well-integrated tannins and a long, pleasant finish. This wine deserves a decant or a few years of age to bring out the complexity.

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Though Etienne Bodet’s “Clos Durandiere” is a relatively new undertaking, with its first bottling in 2020, the project has plenty of excitement. It may partly be due to Etienne’s immense expertise, having trained under icons of French non-interventionist viticulture, or from his “full-time job” as the winemaker of Clos Rougeard. This knowledge guides Etienne to craft an elegant and savory Cabernet Franc from the 1.3 Clos de la Durandiere vineyard in his native village of Montreuil-Bellay.

Etienne Bodet

Etienne Bodet is a Samur native, and his family owns a domaine in Montreui sur Bellay. He honed his understanding of viticulture by training with Sylvain Pataille, Aurelien Gerbais, Bernard Baudry, Francois Dal, and Roman Guiberteau (also his stepfather). Etienne is also currently one of the winemakers at Clos Rougeard.

In 2015, Etienne received the 1.4 ha of Cabernet Franc planted in Clos Durandiere as a wedding present. This is the only vineyard planted on hard Jurassic limestone in Samur, whereas the remaining vineyards are on soft Cretaceous limestone, also known as tuffeau.

Etienne focuses on softening Cabernet Franc’s tannins through maceration with low levels of extraction, low SO2, extended elevage, and seasonal temperature variations in his cellar.

Etienne farms organically and biodynamically and will pursue certification. Uncommonly for Samur, Etienne utilizes up to 35% of whole clusters in his fermentation. He vinifies without SO2 additions and only ads 20 ppm in total. Macerations last 26-28 days without any punchdowns or pumpovers.

Meet the Producer

Etienne Bodet

Though Etienne Bodet’s “Clos Durandiere” is a relatively new undertaking, with its first bottling in 2020, the project has plenty of excitement. It may partly be due to Etienne’s immense expertise, having trained under icons of French non-interventionist viticulture, or from his “full-time job” as the winemaker of Clos Rougeard. This knowledge guides Etienne to craft an elegant and savory Cabernet Franc from the 1.3 Clos de la Durandiere vineyard in his native village of Montreuil-Bellay.

Etienne Bodet is a Samur native, and his family owns a domaine in Montreui sur Bellay. He honed his understanding of viticulture by training with Sylvain Pataille, Aurelien Gerbais, Bernard Baudry, Francois Dal, and Roman Guiberteau (also his stepfather). Etienne is also currently one of the winemakers at Clos Rougeard.

In 2015, Etienne received the 1.4 ha of Cabernet Franc planted in Clos Durandiere as a wedding present. This is the only vineyard planted on hard Jurassic limestone in Samur, whereas the remaining vineyards are on soft Cretaceous limestone, also known as tuffeau.

Etienne focuses on softening Cabernet Franc’s tannins through maceration with low levels of extraction, low SO2, extended elevage, and seasonal temperature variations in his cellar.

Etienne farms organically and biodynamically and will pursue certification. Uncommonly for Samur, Etienne utilizes up to 35% of whole clusters in his fermentation. He vinifies without SO2 additions and only ads 20 ppm in total. Macerations last 26-28 days without any punchdowns or pumpovers.

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