For whatever reason, Chenin Blanc and Sauvignon Blanc have received the lime-light of the Touraine in most American’s view. While these wines deserve much credit for their history and quality, when speaking of Touraine, the appellations that most who live in the area start with Chinon, Bourgueil and St-Nicolas-de-Bourgueil. The variety is Cabernet Franc, and is perhaps the purest expression in the world of this variety. Unlike those found in California or Bordeaux, the Cabernet Francs of the Touraine take on a more ethereal quality, where secondary notes of chalk minerals, wild mushrooms and dust dominate. Fruit profiles vary depending on producer, but most will find more rich red fruit components than dark.

Of all the grand producers in the region, few have garnered the cult status of Phillipe Alliet. Viewed as the reclusive traditionalist of the region, the Chinon’s of Alliet take on an intensity not often associated with the variety, not just in terms of fruit profile, but weight and approach on the mid-palate. These wines make an impression, more akin to Volnay than Chinon. Complete with grand secondary notes of smoke, forest-floor, Epoisses, leather and tufa minerals – these wines defy conventional wisdom.

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