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Clau De Nell 2015 - Anne Claude Leflaive
Anne Claude Leflaive


  France / Loire
ADD TO CART At your doorstep in 1 - 3 days

Scored 92 pts in Wine & Spirits!


Why do we love it?
Cabernet Franc Clau de Nell is an important part of the modern wine history of France and a deeply emotional wine, one of those that we know you love as much as we do! It is a Cabernet Franc from the Loire, an epitome of elegance that will surely become one of your favorite red wines. Additionally, it scored 92 pts in Wine & Spirits!

Anne Claude Leflaive was the great lady of Burgundy! She was a descendant of the famous Leflaive family, so she took over the family estates at Cote d’Or in 1990 and immediately began experimenting with organic and biodynamic cultivation. This was a very bold move as the climate of Burgundy makes organic farming very difficult. By 1997, biodynamic farming had been implemented throughout the estate and she had become a leading figure in the biodynamic movement. Her estate in Burgundy was constantly gaining awards and as a highlight, in 2006, the Decanter named her "Best White Wine Winemaker" in the world!

Anne Claude Leflaive was a restless spirit and after Burgundy, she decided to turn her attention to the Loire. She bought the Clau de Nell winery in 2006 with her husband, Christian Jacques, in the Ambillou Château area of the Loire. They chose it because of its unique terroir, which consists of a mosaic of different soils, but also because of its old vines. The old Cabernet Franc vines (60 years old) are the essence of Cabernet Franc Clau de Nell. Biodynamic cultivation and manual harvest form the basis. After that, follows the fermentation with indigenous yeasts and maturation in old Burgundy barrels (what else??) for 12 months. It is bottled unfiltered and it is just perfect!









Tastes Like
It has medium ruby color and intoxicating aromas of violet, lavender, wild strawberry, cherry, sour cherry, redcurrant, tea, wet stone, leather, and pepper. Enjoyable mouth, with medium body, crisp acidity, and medium but silky tannins. Cherry, red plum, raspberry, bilberry, tea, violet, bell pepper, nutmeg, and leather make up a delicious whole.
Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 13%
Origin Anjou, Loire
Variety Cabernet Franc
Aromas Violet, lavender, wild strawberry, cherry, sour cherry, redcurrant, tea, wet stone, leather, pepper, red plum, raspberry, bilberry, tea, violet, bell pepper, nutmeg.
Bottle Size 750ml
Barrique 12 μήνες
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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