Marc Plouzeau didn't acquire Domaine de la Croix Marie in 2014 to reinvent Chinon. He came to seek its soul.

Having already resurrected the historic Château de la Bonnelière, Plouzeau recognized in Croix Marie's left-bank vineyards something increasingly precious: chalk-dominant soils hosting Cabernet Franc vines over half a century old, their roots probing deep into ancient limestone bedrock. These old soldiers yield miserly quantities of fruit, but what they offer is the essence of their terroir: the finesse, lilting raspberry fruit, and truffles that can only come from Cab Franc grown in limestone.

While many producers chase ripeness and immediate appeal, Plouzeau is steadfast in his commitment to biodynamic viticulture and minimal intervention. His approach in the vineyard mirrors his restraint in the cellar: patient and meticulous, guided by an understanding that some things can’t be rushed.

Why You’ll Love it:

• Old-School Authenticity: startling clarity from bright cranberry and red cherry notes, accented with graphite and crushed stone. The palate reveals layers of violet, dried herbs, and that quintessential cedary, pencil shaving character we love. Wines like this made Chinon’s reputation.

• Ageability: This wine can continue to age another 10-15 years, making it a fabulous case buy at $26 so you can watch it develop.

• A wine of Gastronomy.  Utterly classic food wine that can be enjoyed with a slight chill and deployed in the same situations you would use a Beaujolais or a Dolcetto.

How to Serve It

• Decant for 30 minutes and serve in Cabernet Sauvignon stems with a light chill (50-55°F) 

• Serve with roast leg of lamb Greek-style, raw ahi tuna tacos, or a thick slab of country pork pâté.