Domaine de Pallus, Chinon, Pensées de Pallus, Cravant-les-Côteaux, Touraine, Loire, France, 2019

Producer Profile

We first met Bertrand Sourdais when he was the winemaker for Dominio de Atauta, one of the finest wineries in Ribera Del Duero.

Now at the helm of this family-run 18 hectares domaine in Chinon, Bertrand is already changing and improving the vineyard management and has brought new techniques to the cellar. As a result, he is expressing the true potential of Domaine de Pallus: silky, deep rich Cabernet Francs without any of the green vegetal character so often showing in the lesser wines from this region.

Viticulture

Made from a blend of 3 plots of at least 60-year-old Cabernet Franc vines: 0.40 acres of hillside extremely high clay; 0.43 acres of hillside pure limestone which has a very strong influence on the wine; 0.55 acres of stony silica which provides high definition to the blend. Bertrand uses biodynamic practices in his vineyards, but they are currently uncertified.

Winemaking

Fermented in 25hl and 90hl concrete vats after the grapes have been macerated for 18 days (the cap is punched down after 12 days). Matured for 12 months split 50:50 between old barrels of DRC and Haut Brion. The wines are then transferred into concrete vats again after filtering for another 6 months.

Tasting Note

Pensées de Pallus is a beautifully expressive Chinon, made from 100% Cabernet Franc, showcasing the finesse and purity of this noble grape from the Loire Valley. In the glass, it presents a deep ruby-red core with violet highlights. The nose is vibrant and aromatic, displaying layers of red and black berries—raspberries, blackcurrants, and cherries—complemented by notes of violet, graphite, crushed herbs, and subtle earthy undertones. On the palate, the wine is medium-bodied with refined tannins and bright, mouthwatering acidity. It balances juicy fruit with savoury elements like tobacco leaf, pencil shavings, and a stony minerality typical of the terroir of Cravant-les-Côteaux.

Food Matching

Roasted game birds, such as pheasant or squab, with a berry reduction. It also pairs nicely with ratatouille or roasted vegetables.