In the glass
Aroma: blackcurrant, violet, fresh tobacco, wet stone
Palate: cassis, fine tannin, graphite, saline mineral length
Single-vineyard Bourgueil from a tuffeau-limestone parcel at Benais. Yannick and Benoit Amirault's structured, age-worthy Cabernet Franc with cassis and graphite.
What it pairs with
-
Rack of lamb with herbs
Herbal lamb and the wine's tobacco-and-violet register align. -
Beef cheek braised in Bourgueil
Local braised-beef tradition: long-cooked beef echoes the wine's mineral and graphite. -
Aged Comte 24 months
Nutty hard cheese and the wine's saline length are mutually flattering.
History
Yannick Amirault founded the domaine in 1977 and was joined by son Benoit in 2003. La Petite Cave comes from old-vine tuffeau parcels at Benais and is the estate's structured Bourgueil flagship.
- 1977 — Yannick Amirault establishes the domaine at Bourgueil
- 1985 — First vintage of La Petite Cave
- 2014 — Full biodynamic conversion across the estate
Facts
- Producer
- Domaine Yannick Amirault
- Grapes
- Cabernet Franc (100%)
- Classification
- Bourgueil AOC
- Oak
- 16 to 18 months in oak barriques, around 25 percent new
- ABV
- 13.5%
- Price
- EUR 26 to 38 at retail
- Drinking window
- 8 to 20 from vintage
- First vintage
- 1985
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Scores
- Wine Advocate 92 (2018 vintage, reviewed 2020)
- Vinous 92 (2019 vintage, reviewed 2021)
Frequently asked about La Petite Cave
What does La Petite Cave taste like?
Blackcurrant, violet, fresh tobacco and wet stone on the nose; cassis, fine tannin, graphite and a saline mineral length on the palate. Full-bodied with firm tannins and high acidity.
When should I drink La Petite Cave?
Drink between 8 and 20 years from vintage. Decant 45 to 60 minutes for young vintages.
What food pairs with La Petite Cave?
Rack of lamb with herbs, beef cheek braised in Bourgueil, and aged Comte 24 months are all canonical matches.
Where is La Petite Cave made?
From an old-vine tuffeau-limestone parcel at Benais in the Bourgueil AOC, farmed biodynamically by Yannick and Benoit Amirault.