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Yannick Amirault founded the estate in 1977 with only 3.9 hectares of vines he inherited from his grandfather. Since that time Yannick and his son Benoît, who joined the family business in 2003, have expanded their holding to 20 hectares of vineyards in both Bourgueil and Saint-Nicolas de Bourgueil. Work in the vineyard and cellar follows the lunar calendar and the estate received organic certification in 2009. Vinification is non interventionist and the use of sulfite is minimal. Benoît is now fully in charge of the estate. Being part of the generational transition, he has become one of the leading figures in the Bourgueil and Saint-Nicolas-de-Bourgueil appellations.

Biodynamic. 100% old cabernet franc vines. Double sorting of the grapes with destalking (no crushing). Alcoholic fermentation in cone oak vats, skin maceration during 4 weeks. Aging during 12 to 18 months (75% in 400L casks, 25% in sandstone eggs). Le Clos,  has been historically classified as a « 1er cru » by the abbey of Bourgueil. Exposure on a hillside with clay and flint on a limestone underlay.

From two hectares of this famed hillside vineyard of clay and flint over limestone. Aged more than a year in 400-liter foudre and sandstone eggs. Complex and meaty, a muscular style of Cabernet Franc. Bloody and peppery aromas and in the mouth, a swirling balance of savory herb, black fruit, dark minerality and fine tannins. Lively, engaging and seamless.

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