Domaine Grosbois is a property that can trace its presence at the family manor house 'Le Pressoir' to before the time of the French Revolution. The house sits between the communes of Panzoult and Cravant and all nine surrounding hectares are planted to Cabernet Franc (the clay soils that sit on top of limestone bedrock are much better suited to red wine production than Chenin Blanc).

Nicolas Grosbois took over from his parents in 2008 after winemaking stints in Oregon, New Zealand and Chile, among various other far flung locations. He has overseen the property's conversion to 100% organic and biodynamic farming. He's also done away with oak, preferring concrete for both fermentation and ageing, focussing instead on freshness and a real purity of flavour across the Grosbois range.

The Loire Valley, stretching over 600 miles along France’s longest river, is one of the country’s most diverse and scenic wine regions. Its cool to moderate climate varies from maritime in the west near Nantes to continental further inland, influencing grape ripening and wine styles. The region’s soils range from limestone, clay, and flint to sand and gravel, contributing to the distinctive minerality and freshness of its wines.

The Loire is renowned for its wide range of grape varieties and wine styles. In the west, near Muscadet, Melon de Bourgogne thrives on granite and schist soils, producing light, dry white wines with bracing acidity and saline notes. Further east in Anjou and Saumur, Chenin Blanc dominates, used for dry, off-dry, sparkling, and lusciously sweet wines with flavours of green apple, quince, honey, and lanolin. In Touraine and Vouvray, Chenin Blanc continues, joined by Sauvignon Blanc, which expresses zesty citrus, gooseberry, and flinty characters in regions like Sancerre and Pouilly-Fumé.

The Loire also produces elegant reds from Cabernet Franc, especially in Chinon and Saumur-Champigny, with red berry, herbal, and earthy notes. With its fresh, food-friendly wines, the Loire Valley offers exceptional variety, regional expression, and value for wine lovers worldwide.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.