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Philippe Alliet, 2018 L’Huisserie Chinon, Loire Valley, France | Cab Franc Chronicles

Cab Franc Chronicles - Your source for all things Cabernet Franc! -------------------- Analysis and commentary of the Philippe Alliet, 2018 L’Huisserie Chinon, Loire Valley, France. Philippe Alliet believed it was possible to produce exceptional Cabernet Franc from the terroirs in Chinon. In the early 1990s, Philippe Alliet was one of the earliest vignerons in the Chinon appellation to key practices in the vineyard and cellar to achieve this goal, and he went on to inspired a generation of vignerons, in Chinon and beyond, to take similar steps towards a quality-minded vision for Cabernet Franc from the Loire. Based in the commune of Cravant-les-Côteaux, Philippe, his wife Claude and their son Pierre are farming 19 hectares of vines, 18 hectares of which are Cabernet Franc. The domaine’s most iconic and well-known cuvée, their Vieilles Vignes, is from some of the original parcels in Briançon that Philippe inherited from his father and uncle back in 1985. The domaine’s top two Cabernet Francs are from parcels in the commune of Chinon, and these are Coteau de Noiré and L’Huisserie. The commune of Chinon is among the most complex in the appellation in terms of terroirs. The majority of the commune's vineyards are on the north side of the Vienne River. With the village of Chinon here and several other smaller hamlets in the commune, the vineyard area is a bit more sporadic here. The topography also undulates and there is a lot of variability in terms of altitudes and aspects. Most of the vineyards hover between 40m and upwards to 100m above sea level, and there is all kinds of exposures, which will have a big impact on sunshine exposure and thus ripening. In the eastern part of the commune, where we find l'Huisserie, the terroir picture is a little bit more complex. This is where we find a number of very famous vineyards within only a few hundred metres radius of each other, including Couly-Dutheil's Clos de l'Olive, Charles Joguet's Clos du Chêne Verte, Clos Guillot most famously associated with Bernard Baudry, and Philippe Alliet's Coteau de Noiré. These vineyards make up what is often referred to as Chinon's 'premier côte', referring to this first in a series of several pockets of sloping vineyards that stretch from the eastern side of the Chinon commune all the way east across the communes of Cravant-Les-Côteaux and Panzoult. These sites all share the commonality of the influence of the Upper Turonian yellow tuffeau chalk bedrock. L’Huisserie is a mere few hundred metres away from a number of very famous sites, the terroir here is quite different. It is part of a cluster of vineyards at elevations of around 90 to 100m above sea level north of the premier côte on the Senonian-age deeper clays with flint and quartz. There is also large forested area to the northwest, which would create a cooler microclimate for these sites, in addition to the already cooler environment the clay soils contribute. Historically, the most highly regarded sites in the appellation were on favourable, "warm" exposures with the influence of the tuffeau. These sites would've been able to ripen grapes better in most vintages. With the changing climate, some historically "cooler" sites, like L'Huisserie are performing better than they once were. Philippe Alliet acquired 2.9ha in L'Huisserie in 2000, and the vines were planted in 2001. The domaine's parcels are in the western part of the lieu-dit, on a gentle most south to southeast-facing slope, at an elevation from around 92 to 99m above sea level. The topsoil is clay, with a mix of flint and quartz throughout, and then the subsoil is clay as well. In the cellar: hand-harvested, hand-sorted and destemmed. Fermentation in concrete with indigenous yeast, with light pump overs to aid extraction for only about 10 minutes per day. After about 3 weeks on skins, the free run wine and press wine are separated, and only the free run wine is used in the final cuvée. Aging is in 500L oak barrels, 5% is new, and the aging is for 12 months in barrel, followed by 6 months in concrete, before the wine is bottled. 0:00 Intro/Overview 0:54 Legacy of Philippe Alliet 1:41 Chinon commune overview 3:33 Eastern Chinon terroir and the "premier côte" 4:31 L'Huisserie location and terroir 5:22 Chinon vineyards, vintages and climate change 7:49 L'Huisserie - Alliet parcels 8:36 Winemaking 9:23 Tasting notes 12:56 Closing thoughts on vintages/vineyards -------------------- Website in progress with a full write up and tons more content. Originally posted to Instagram August 22, 2023. -------------------- Key wine facts below: Producer: Philippe Alliet Appellation: Chinon Commune: Chinon Lieu-Dit: L’Huisserie Soil: 50-80cm clay (argile) topsoil with flint and quartz, clay (argile) subsoil Alcohol: 13.5% --------------------- FOLLOW ME: Instagram:   / cabfrancchronicles   #cabfranc #cabernetfranc #cabfrancchronicles #cabfrancdujour #philippealliet #chinon #loirevalleywines