Yannick Amirault: The Essence of Cabernet Franc
History
Domaine Yannick Amirault, founded in 1936 by Eugène Amirault, is located on the right bank of the Loire River, an area renowned for its limestone soil, ideal for cultivating Cabernet Franc. The estate was taken over in 1977 by Eugène's grandson, Yannick Amirault, who has continuously evolved the vineyard to embrace organic and perfectionist cultivation practices.
Yannick's journey began with a generational conflict over land philosophy, influenced by the post-war period's industrial agriculture and chemical fertilizers. In 1977, Yannick established his own estate on 3.9 hectares of his grandfather's land in the renowned "Malgagnes" terroir. By the 1990s, he expanded by acquiring vineyards from retiring wine growers, including the emblematic Le Grand Clos. Inspired by his grandfather's caution against excessive fertilizer use, Yannick transitioned to organic practices, allowing grass to grow between the vines, reducing buds, and returning to traditional aging methods.
In 2003, Yannick's son Benoit joined the estate after completing his wine studies and working in a renowned Loire Valley winery. Together, they faced the challenges of the 2003 heatwave, infusing their efforts with dedication and passion. The entire vineyard is organically certified by Ecocert since 2009.
Vineyard Management
The estate covers around 20 hectares, with two-thirds in Bourgueil and one-third in Saint-Nicolas-de-Bourgueil. To maintain control over their vines, the Amiraults have chosen not to expand further. The vineyards, located in the old riverbed of the Loire, benefit from diverse terroirs, with sands and gravels above the village and limestone at the hill's base.
The Amiraults treat their vines like a garden, they cultivate 100% Cabernet Franc focusing on balancing vegetation and fruit through careful bud and leaf management. The lunar calendar guides their actions, ensuring meticulous care and patience for optimal growth.
Winemaking
Vinification at Domaine Yannick Amirault is a culmination of a year's commitment. The team monitors grape maturity, adapting to annual weather conditions. Each vintage is a learning experience, with sensory observations guiding decisions. Harvesting is done manually, with grapes destemmed in the cellar. Fermentation occurs in open tanks or cone wooden barrels, with gentle extraction methods to preserve natural flavors. Aging takes place in large wooden barrels for 10 to 30 months, depending on the year, with recent additions of sandstone eggs and amphorae enhancing the process.
For over 30 years, Domaine Yannick Amirault has produced pure and pleasurable wines, following a philosophy of minimal intervention in the cellar. Their commitment to quality and tradition ensures that each bottle reflects the unique terroir and meticulous care of the vineyard.