In the glass
Aroma: red plum, blackcurrant, violet, graphite
Palate: dark berry, fine tannin, mineral, savoury herb
Bourgueil from a walled gravel-and-tuffeau clos around the estate. Mid-weight, structured Cabernet Franc with classic Loire savoury depth and a fine mineral spine.
What it pairs with
-
Coq au vin
Loire chicken classic and the wine's plum-and-graphite register align. -
Roast lamb with thyme
Herbal lamb meets the wine's violet and dried-herb lift. -
Lentil and bacon stew
Iron-rich lentils mirror the wine's mineral and savoury length.
History
Le Grand Clos sits in the heart of the Amirault estate at Bourgueil. The walled vineyard has been farmed biodynamically since the 2014 conversion.
- 1988 — Le Grand Clos first bottled as estate flagship
Facts
- Producer
- Domaine Yannick Amirault
- Grapes
- Cabernet Franc (100%)
- Classification
- Bourgueil AOC
- Oak
- 14 to 16 months in oak barriques, around 15 percent new
- ABV
- 13.0%
- Price
- EUR 22 to 32 at retail
- Drinking window
- 5 to 15 from vintage
- First vintage
- 1988
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Scores
- Vinous 91 (2019 vintage, reviewed 2022)
Frequently asked about Le Grand Clos
What does Le Grand Clos taste like?
Red plum, blackcurrant, violet and graphite on the nose; dark berry, fine tannin, mineral and savoury herb on the palate. Medium-bodied with firm tannins and high acidity, long finish.
When should I drink Le Grand Clos?
Drink between 5 and 15 years from vintage. Decant 30 to 45 minutes for younger vintages.
What food pairs with Le Grand Clos?
Coq au vin, roast lamb with thyme, and lentil and bacon stew are all canonical matches.
Where is Le Grand Clos made?
From a walled vineyard around the Amirault estate at Bourgueil, farmed biodynamically by Yannick and Benoit Amirault.