Frédéric Mabileau - Saint-Nicolas de Bourgueil Les Rouillères 2023

Bettane & Desseauve

About the estate:

Frédéric Mabileau was one of the Loire Valley’s most iconic figures; he tragically passed away on Monday, August 31, in a microlight accident. He had taken over the entire 27-hectare family estate in 2003, with the help of his son, and transitioned the vineyards to organic farming. Here, two types of soil predominate: clay-siliceous soils with a calcareous tendency, which produce the most taut and structured wines, and lower down, on the terrace overlooking the ancient bed of the Loire, siliceous, sandy, or stony soils, known as “graviers,” where the vines thrive, yielding a fruitier and more indulgent wine. The Saint-Nicolas wines on sale embody the delicacy of the appellation’s wines: those grown on gravel and clay loam offer a full-bodied yet silky texture, with well-defined tannins and a clean fruitiness. The Rouillières wines charm with their juiciness and a very floral finish. For around fifteen euros, the Bourgueil Racines boasts a clay-gravel terroir that yields one of the most well-rounded wines of its appellation. The Chenin-des-Rouillères showcases a charming facet of the grape variety without sacrificing any of its character. It is now joined by Chenin-du-Puy, from the Saumur region, in the same vein. This is one of the top priorities in Saint-Nicolas-de-Bourgueil!

Guide Hachette des vins

About the wine:

This iconic wine from the estate, grown on sandy and gravelly soils, is best enjoyed after some aging; it takes time to open up, revealing notes of ripe yet fresh red fruits. Full-bodied, supple, and fruity, with fine tannins and a preserved freshness: complete and already delightful, it will also age well.

About the estate:

A leading figure in the Bourgueil and Saint-Nicolas regions since he established his business in 1991, Frédéric Mabileau built up a 35-hectare estate that has been certified organic since 2007 and biodynamic since 2012. Following his accidental death in 2020, his son, Remy, took over the business. Charly, his other son, opened Chez Odette, a restaurant dedicated to local and seasonal cuisine, in the estate’s courtyard.