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La Folie 2010 - Chateau Yvonne
Chateau Yvonne

LA FOLIE 2010 - CHATEAU YVONNE

  France
€19.80
16.90
€16.90

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Full of typicity Cabernet Franc from Loire!

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Why do we love it?

Why do we love Chateau Yvonne La Folie 2010? How can’t you fall in love with a wine that smells violet tea, gooseberry, cherry and green pepper. You simply can’t! If you are a fan of Cabernet Franc like us then this wine will definitely become one of your favorites.

Chateau Yvonne winery is located in Loire valley, in a house that has been a winery since 1813! In 1997, Yvonne and Jean-François Lamunière who were passionate about wine and organic farming, took possession of the winery. With enthusiasm and passion, they cultivated the vineyards and became the soul of the region. So, in 2007, when Mathieu Vallée became the owner, in respect for their passion and work, he chose to keep to the same name! La Folie is a Cabernet Franc from the famous appellation Saumur - Champigny and comes from 15-50-year-old vines. The wine ferments in cement tanks with indigenous yeasts and then matures in large oak foudres for 12 months, while part of it is aged for 4-5 months in French oak barrique barrels. Silky tannins and incredibly impressive bouquet are the ones that will put it right in your heart.

Something so beautiful is usually rare, isn’t it? Of course, it is!

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

ACIDITY

Tastes Like

It has medium ruby color.

It impresses you from the first minute. Purple violets, lavender and tea leaves blend in harmoniously with juicy red fruits such as redcurrant, cherry and cranberry. Spices such as green pepper and nutmeg complement the complex bouquet.

On the palate it is elegant and balanced, with mediume body, crisp acidity and silky tannins. Dried violet, lavender, tea, all spice, pepper, butter, gooseberry, cherry, cranberry make up a truly delicious wine. Persistent tea aftertaste.

Technical stuff
Color Red
Type Dry
Year 2010
Alcohol 13%
Origin Saumur - Champigny, Loire
Variety Cabernet Franc
Aromas violets, lavender, tea leaves, redcurrant, cherry, cranberry, green pepper, nutmeg.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic Yes

LA FOLIE 2010 - CHATEAU YVONNE

PAIR IT

with cooked meats in red sauce, pie with meat or grilled sausages.

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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