Marie de Beauregard Chinon

Named for Marie de Beauregard — the wife of the original owner of the ancient water mill where this wine is aged — this Chinon from Saget La Perrière is as deeply rooted in Loire tradition as the family that crafts it. The Saget family has called the Loire Valley home for nine generations, with roots in Pouilly-sur-Loire dating back to 1790. Under the vision of brothers Arnaud and Laurent Saget, the family has expanded to become the only wine producer with a presence across all four of the Loire's subregions. Their 230 hectares of HVE3-certified, sustainably farmed vineyards span a remarkable sweep of Loire terroirs. Chinon occupies a storied corner of Touraine, where Cabernet Franc has been cultivated for centuries. Its soils of gravel-sand and clay are enriched by 'tuffeau jaune' — a remarkable yellowish rock formed from sand and marine fossils over 90 million years ago. Highly porous and free-draining, it makes for ideal high-quality viticulture. The grapes for Marie de Beauregard are sourced from two premier partner producers whose vineyards sit at the prized confluence of the Vienne and Véron rivers — where cool breezes and free-draining soils yield Cabernet Franc of remarkable aromatic depth. Aged nine months in second-use French oak barrels, Marie de Beauregard Chinon is striking in its elegance: perfumed with peonies, blackberry, and blackcurrant, with silky tannins, spice, and a long, satisfying finish.

Sourced from two partner growers at the confluence of the Vienne and Véron rivers in Chinon AOC, Touraine. The soils are gravel-sand and clay-sand, enriched by 'tuffeau jaune' — ancient, porous rock formed from sand and marine fossils over 90 million years ago. Free-draining soils and the Loire's temperate climate produce Cabernet Franc of deep color, aromatic complexity, and natural finesse.

Grapes are mechanically harvested and carefully sorted twice to eliminate vegetal notes. After de-stalking and crushing, a five-day pre-fermentation cold maceration slowly extracts phenolic compounds. Fermentation is regulated at a maximum of 82°F with minimal mechanical intervention, preserving silky tannin structure. The wine is then aged nine months in second-use French oak to develop structure and complex fruit aromas.

Deep crimson with ruby tints. Aromas of peonies, blackberry, blackcurrant, and oak. Well-balanced on the palate with silky tannins, dark fruit, spice, and a toasty finish.