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Clau De Nell Cuvee Violette 2014 - Anne Claude Leflaive
Anne Claude Leflaive

CLAU DE NELL CUVEE VIOLETTE 2014 - ANNE CLAUDE LEFLAIVE

  France / Loire
€34.10
€29.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

The epitome of elegance!

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Why do we love it?
Clau de Nell Cuvee Violette is an important part of France's modern wine history and a deeply emotional wine, one of those that we know you love as much as we do! It is a blend of Cabernet Franc and Cabernet Sauvignon from the Loire which will surely become one of your favorite red wines.

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. That’s how she became the Grande Dame of Burgundy. 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 elsewhere and specifically to the Loire. In 2006 she bought the Clau de Nell winery, with her husband, Christian Jacques. They chose it because of its unique terroir, consisting of a mosaic of different soils, but also because of its old vines. These old vines are behind the Clau de Nell Cuvee Violette. Specifically, the Cabernet Franc vines are 45-55 years old, while the Cabernet Sauvignon vines are 70 years old.

Biodynamic cultivation and manual harvesting form the basis. This is followed by fermentation with indigenous yeasts and aging in (what else?) Burgundy oak barrels for 5-7 months. Clau de Nell Cuvee Violette is bottled unfiltered and is simply perfect!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium ruby color and intense aromas of violet, lavender, strawberry, cherry, sour cherry, plum, tea, wet stone, leather and pepper.

Delightful mouthfeel, with medium body, crisp acidity and silky tannins. Cherry, red plum, raspberry, blueberry, black tea, violet, pepper, nutmeg and leather make up a delicious ensemble.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 12.5%
Origin Anjou, Loire
Variety Cabernet Franc, Cabernet Sauvignon
Aromas Violet, lavender, strawberry, cherry, sour cherry, plum, tea, wet stone, leather, pepper
Bottle Size 750ml
Barrique 5-7 months
Serving temperature 14°C
Aging 7+ years
Closure Cork
Organic Yes

CLAU DE NELL CUVEE VIOLETTE 2014 - ANNE CLAUDE LEFLAIVE

PAIR IT

Pair it with herb crusted lamb carre, slow braised beef with mushrooms, duck leg confit with cherries

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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