In the glass
Aroma: red plum, raspberry, violet, fresh herb
Palate: red cherry, soft tannin, mineral, saline finish
The estate's Saint-Nicolas-de-Bourgueil cuvee from sand-and-gravel terraces. Bright, juicy Cabernet Franc with classic Loire poise and a saline finish.
What it pairs with
-
Andouillette grilled with mustard
Tripe sausage and the wine's herbal lift are a Loire bistro classic. -
Roast pork with apples
Pork fat and apple sweetness are framed by the wine's high acidity. -
Goat-cheese salad with walnuts
Local Sainte-Maure and Cabernet Franc are textbook regional pairings.
History
La Source is the estate's Saint-Nicolas-de-Bourgueil cuvee, drawn from sand-and-gravel terraces. Vinified for early drinking with the same biodynamic care as the limestone reds.
- 1990 — La Source first bottled
Facts
- Producer
- Domaine Yannick Amirault
- Grapes
- Cabernet Franc (100%)
- Classification
- Saint-Nicolas-de-Bourgueil AOC
- Oak
- 12 to 14 months in tank and old oak barrels, no new oak
- ABV
- 12.5%
- Price
- EUR 16 to 24 at retail
- Drinking window
- 3 to 10 from vintage
- First vintage
- 1990
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Scores
- Vinous 90 (2020 vintage, reviewed 2022)
Frequently asked about La Source
What does La Source taste like?
Red plum, raspberry, violet and fresh herb on the nose; red cherry, soft tannin, mineral and a saline finish on the palate. Medium-bodied with medium tannins and high acidity.
When should I drink La Source?
Drink between 3 and 10 years from vintage, lightly chilled to 14 to 15C in summer.
What food pairs with La Source?
Andouillette grilled with mustard, roast pork with apples, and goat-cheese salad with walnuts are all strong matches.
What classification does La Source have?
Saint-Nicolas-de-Bourgueil AOC, the sandier and lighter sibling appellation to Bourgueil, recognised as a separate AOC since 1937.