2022 Yannick Amirault Bourgueil Cote 50, Loire Valley

The old La Coudraye, which changed to Côte 50 back in the 2018 vintage to reflect the variety of origins for the fruit. This is a sample drawn before bottling. A vibrant hue in the glass, and a beautifully pure and eager nose of black cherry, blackcurrant and damson fruits. The palate remains true to the nose, with that same sense of purity and an underbelly of soft chalk, before a sappy cherry-skin character at the end. Modestly extracted tannins, firm but not over done, with nice acidity for this warmer vintage, this should evolve nicely for some years, but should be ready to go within a year or two. The alcohol is said to be 13%.

89 points thewinedoctor.com

Yannick Amirault Bourgueil Cote 50 is a pure, vibrant expression of Cabernet Franc from the heart of the Loire Valley. Sourced from 35 to 40-year-old vines grown on gravelly clay and sandy soils along the gentle slopes near Benais, this wine showcases the energetic, fruit-driven side of Bourgueil with impressive clarity and finesse.

Yannick Amirault is one of the region’s most respected vignerons, and today the estate is in the hands of his son Benoît, who continues the family’s organic and hands-on approach. No herbicides, indigenous yeast ferments, and minimal sulfur are all part of the philosophy here. Cote 50 is named after the parcel’s location and elevation, and is the estate’s most accessible cuvée—though don’t mistake that for simplicity.

Fermentation occurs in wooden vats with regular gentle pigeage, and the wine is aged for around 7 to 8 months in large old foudres. The goal is to let the purity of fruit and site speak for itself, without interference.

The result is a beautifully perfumed Cabernet Franc, bursting with redcurrant, raspberry, crushed violets, graphite and a touch of leafiness. On the palate it’s juicy and lithe, with silky tannins, bright acidity and a whisper of spice and earth on the finish.

Serve it lightly chilled with charcuterie, roast chicken, grilled duck breast or lentil and beetroot salad. It’s the kind of Loire red that bridges freshness and depth, making it both a bistro classic and a sommelier’s secret weapon.