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Chinon Les Barnabes 2017 - Domaine Olga Raffault
Domaine Olga Raffault


  France / Loire

If you are to try one Chinon, it's this one!


Why do we love it?

You were frantic to get it and we know it. The time has come for Olga Raffault's Chinon Les Barnabes 2017 to enter our cellar. With such sophisticated finesse and intoxicating aromas of flowers and red fruits, it's practically impossible not to fall in love with it from the very first sip.

In the wine tasting "The Rare Side of France" where exclusively french wines from old vintages were tasted, Chinon Les Barnabes from Domaine Olga Raffault was by far the youngest one. A last minute's addition yet the wine that was to become the star of the evening. Everyone who tasted it wanted (at least) one bottle. And they were not wrong. Domaine Olga Raffault is a family winery with a history that dates 4 generations back and one of the oldest in the region. Olga Raffault or "Queen Olga" as they used to call her, devoted her life to the region and the wine she loved so much. Why Queen? Because her wines were iconic and she was one of the guardians of the region. She has managed to infuse all this love to her descendants, who continue with the same passion to create fine wines. This Chinon comes from a vineyard detached from the other vineyards of the estate. Les Barnabes vineyard is located west, low on a hillside in the Veron region, near the Loire. The juicy and fruity expression of this Cabernet Franc speaks for itself and has a lot to say. After the manual harvest, it fermented in a stainless tank with indigenous yeasts, so that nothing overshadows its elegance and juicy fruit. The indigenous yeasts underline the unique terroir of the area in a magical way. Every sip takes you to a field full of violets and cherries, next to the Loire River.

Chinon Les Barnabes 2017 is the absolute best "ticket" for a trip to France. Trust us.








Tastes Like

It has medium purple color.

Impressive nose with aromas of violet and lavender blending harmoniously with notes of juicy cherry, sour cherry, blueberry, cinnamon, green pepper, and tea leaves.

On the palate it is medium-bodied, with balanced acidity and silky tannins. Cherry, red currant, tea leaves, violet, lavender, allspice, pepper, and cinnamon fill up your mouth in every sip. Discreet mineral character gives extra points of complexity. The tea aftertaste stays forever.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 12,5%
Origin Chinon, Loire
Variety Cabernet Franc
Aromas Cherry, red currant, tea leaves, violet, lavender, all spice, pepper, cinnamon.
Bottle Size 750ml
Barrique -
Serving temperature 14°C
Aging 5 years
Closure Cork
Organic Yes



with a Coq au vin, rabbit stew with rosemary and wine sauce or with a pork tenderloin with grilled vegetables.

Coq au Vin

2000 gr. rooster
For the Marinade
1200 ml. red dry wine
3 carrots
3 onions 
2-3 thyme sprouts
1 bay leaf
15 black peppercorns

For Cooking
2 onions
250 gr. champignon mushrooms, small
2 cloves of garlic
1 ripe tomato
6-7 sprigs of parsley
200 gr. smoked pancetta or bacon
250 ml. chicken broth
250 ml. red dry wine
100 ml. brandy or cognac
2 tablespoons of butter
1 teaspoon of sugar
1 teaspoon of thyme
2 tablespoons of flour
Olive oil
Freshly ground pepper

Ask your butcher to cut the rooster in portions.After that, wash it and clean it from any leftover feathers.
You should marinate the rooster for at least 24 hours, this will help the rooster meat soften even more! Pare the carrots and the onions and cut them into thick pieces. In a large basin, place the pieces of the rooster.
Add the carrots, onions, peppercorns, bay leaf and fresh thyme. Pour in the red wine, from which you must keep 1 cup for cooking. Let the rooster marinate, covered in the fridge.

For Cooking

Remove the rooster from the marinade and wipe it with absorbent paper to dry it completely. Remove the bay leaf, thyme and peppercorns.
Drain the marinade and keep the vegetables aside. In a deep frying pan, put 2 tablespoons olive oil and 1 tablespoon of butter to heat up. Saute the pieces of the rooster until they get a golden brown color. Move the rooster in a large saucepan, with a coarse bottom and put it on high heat. Pour in the brandy and when the alcohol evaporates, add the vegetables, which are sauteed for 2 minutes in the pan that you sauteed the rooster.
Add the sauteed garlic,the tomatoes cut in cubes, sugar, broth, thyme and the marinade. Simmer for about 2 hours until the meat is tender and the liquids are reduced to 1/4.
Cut the pancetta or bacon into cubes, saute until it gets color and add it to the saucepan. In the same pan, gently saute the mushrooms, the onions into slices and add them to the saucepan. Boil for about 5 minutes and add chopped parsley. Dissolve the flour in the wine, add it to the food and simmer another 10 minutes until the sauce thickens.
Leave the food for about 15-20 minutes to rest and then serve.


Eva Monochari

Food Blogger


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