Philippe Alliet, Chinon Rouge, Coteau de Noire, Touraine, Loire, France, 2021

Producer Profile

We are thrilled to work with Philippe Alliet, one of the icons of the Loire Valley.

It’s a real privilege to be able to source these highly sought after wines, which originate from his small 17 hectares estate in Cravant-les-Côteaux, the location of some of the finest Cabernet Franc vineyards in the Loire. Inspired by his love for top Bordeaux, Philippe’s goal is to make wines that share the same concentration, density and power using low yields, optimally ripe fruit and full destemming of the grapes. All of his cuvées show great purity and balance and we are convinced that they have the ability to age for a decade or more.

Viticulture

From the south-facing Coteau de Noire, a slope of pure tuffeau limestone, this cuvée benefits from exceptional drainage, sun exposure, and mineral intensity. Philippe Alliet farms organically, with minimal intervention, very low yields, and hand harvesting to capture full phenolic ripeness while retaining freshness.

Winemaking

Vinification is traditional and minimalist: fermentation in stainless steel with indigenous yeasts, followed by a long, gentle maceration. The wine is then matured in French oak barrels—primarily used—over 18 months, allowing the wine to evolve without overshadowing the purity of fruit and terroir.

Tasting Note

The ‘Coteau de Noire’ is a singular expression of Cabernet Franc from one of Chinon’s most revered limestone slopes. Deep ruby in colour with garnet flashes, the wine is aromatically complex, offering intense notes of black cherry, crushed blackberry, fresh tobacco, and graphite, with lifted accents of violet, cedarwood, and iron-rich earth. On the palate, it is muscular yet poised, with finely etched tannins, cool-toned fruit, and a mineral core that drives through to a long, savoury finish. Layers of bramble fruit, green peppercorn, cocoa, and flint unfold slowly, revealing great precision and ageing potential. A bold, structured wine with a noble soul.

Food Matching

Roast saddle of lamb with garlic confit and anchovy jus, or wild boar ragù over pappardelle.