Domaine de la Chanteleuserie sits outside the village of Benais in the Loire Valley, within the AOC of Bourgueil. Only reds and rosés can be labelled ‘Bourgueil’ and Cabernet Franc is the primary varietal of the region (though some blending is allowed). Vineyards were planted here during the first century CE and were held in high esteem throughout the Roman Empire. Cabernet Franc, however, gained in popularity during the 17th century when Abbot Breton of Bourgueil Abbey cultivated Cabernet Franc with such excellence, other vignerons in the region replaced their vines with the varietal. His legacy lives on today as Cabernet Franc is known locally as Breton. Domaine de la Chanteleuserie is run by Thierry Boucard and his wife, Christine, where wine has been made for seven generations. The Boucards are committed to pure varietal wines: this Bourgueil Rosé is made from 100% Cabernet Franc, cultivated in siliceous clay. It is fermented in stainless steel and made by 30% saignée (a small amount of red wine is bled off) and 70% direct pressing method (a short maceration of the wine with skin contact). Saignée method brings more color, length, and complexity to the wine, while direct pressing brings more fruit aromas and gentle aromatics. Fermented to full dryness, it is clean, crisp, and refreshing with bright acidity. The nose and palate show white pepper, guava, peach pit, a bit of thyme, and wet stones. The blend of fruit, tannin structure, and acidity make this medium-bodied rosé a great companion to a wide range of food choices, but it can be just as easily enjoyed on its own.