Farming : Certified Organic | Certified Biodynamic

Winemaking : Native Yeast | Harvest by Hand | Unfined | Unfiltered | Vegan | No Added Sulfites

Region : Saint Nicolas de Bourgeuil, Loire Valley, France

Grape : Cabernet Franc

Alcohol by Volume : 13%

Chillable red boasts bright and lively fruit notes, with a distinct mineral character and a hint of black pepper. Notes of cherry and raspberry, accompanied by herbaceous qualities and forest floor nuances. Light to medium body, this wine surprises with its bright acidity and soft tannins, delivering a pure expression of young Cabernet Franc. Rustic, refreshing finish make this wine a delight to experience.

Interestingly, the name "Hurluberlu" was given to Sebastien by the villagers, describing him as "someone with their head in the clouds." The grapes are carefully hand-picked and undergo a 25-day carbonic maceration process. Daily racking of the juice helps to extract only the best flavors from the grape skins. Once pressed, the free-run and press juices are blended and aged in concrete tanks for several months. The soil is made up of sand with silex/flint and the age of vines is 35 years.

Sebastien David, an ardent supporter of biodynamic viticulture, established Domaine Sebastien David, a 12-hectare winery nestled in the heart of France's Loire Valley. Coming from a lineage of winemakers, Sebastien's vision was to craft wines that truly captured the essence of the Loire Valley's terroir, highlighting the distinct qualities of Chenin Blanc and Cabernet Franc grapes. Central to his winemaking philosophy is the belief that harmonious interaction with nature is paramount in creating exceptional wines. This principle is reflected in his practice of biodynamic viticulture, where he employs natural preparations and follows a lunar calendar to ensure the vines thrive in a healthy and balanced environment.

Maintaining a constant cellar temperature of 54.3°F throughout the year fosters extended fermentation processes that fully consume all available sugars. The utilization of amphorae and concrete eggs, valued for their ovoid shape, facilitates a consistent circulation of lees, enriching the wines with complexity. Notably, Sebastien adheres to a minimalist approach in the cellar, refraining from adding or removing anything during the winemaking process.