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Williams-Sonoma Wine Domaine du Collier Saumur Rouge, La Ripaille Williams-Sonoma Wine Domaine du Collier Saumur Rouge, La Ripaille

2005 Domaine du Collier Saumur Rouge, La Ripaille

Varietal Region Type
Cabernet Franc Loire Valley Bold Medium-Bodied Red
Earthy and medium-bodied, the wine has leafy black-currant flavors in a juicy palate of surprising silkiness. Notes of green peppercorn and bell pepper lend spice and herbaceousness to the firm finish.
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Domaine du Collier Saumur Rouge, La Ripaille

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$65.00 / each
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Featured Recipe Pairing
Lamb Shoulder Roast with Herbs and Black Olives
Lamb Shoulder Roast with Herbs and Black Olives
This recipe calls for seasoning the lamb at least 12 hours in advance to improve its taste. Then the roast is cooked slowly with vegetables and herbs until meltingly tender. While the meat rests, a piquant sauce of olives and capers, sweetened with tomato paste and the pan juices, is prepared on the stovetop.
See the recipe
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Additional Wine Information

Story
Ranging from earthy, herb-inflected reds to stunning whites, the Loire Valley’s wines are sommelier favorites. Naturally high acidity—a result of the valley’s cool Atlantic climate—and a patchwork of soils and terroirs help make these wines distinctive and food-friendly. Domaine du Collier is the joint project of Antoine Foucault and Caroline Boireau, two brilliant young winemakers who are among the most passionate and dynamic vintners in the Loire today. The son of Charly Foucault of Clos Rougeard, a small Saumur estate that’s a Loire cult favorite, Antoine Foucault struck out on his own with Boireau in 1999, founding a 14-acre estate in the Saumur commune of Breze. The duo farm their vineyards biodynamically, pick by hand, plow by horse and prune vines to create low yields of remarkably concentrated grapes. Here, the result is a structured red offering the depth and finesse found in top Loire wines.
Sense
With its meaty, peppery and herbal aromas, this Cabernet Franc offers up a bouquet of savory complexity.
Savor
Earthy and medium-bodied, the wine has leafy black-currant flavors in a juicy palate of surprising silkiness. Notes of green peppercorn and bell pepper lend spice and herbaceousness to the firm finish.
Serve
Try this red with earthy, herb-accented meat dishes, which will complement its savory qualities and soften its tannins and acidity. Lamb and game, especially, will be terrific here, though savory, herby preparations of pork and dark-meat poultry will work well too. Take inspiration from recipes like Leg of Lamb with Lemon-Bay Marinade, and Lamb Chops with Garlic and Rosemary, available at williams-sonoma.com.
Serving Instructions
Decant 30 minutes before serving, and serve a little cooler than room temperature: refrigerate the decanted wine for 15 to 20 minutes.
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