【内容量 NET】750ml 【産地 vineyard】フランスFrance /ロワール Loire 【使用品種 variety】 カベルネ・フラン Cabernet Franc 【タイプ type】赤 red 【醸造 vinification】 樹齢25年のカベルネ・フラン。粘土石灰質土壌。 除梗した後、足で優しく破砕。 トロンコニック木製樽にて60日間のマセラシオン。 その後ステンレスタンクで6ヶ月熟成。SO2無添加。 25 year old Cabernet Franc vines. Clay-limestone soil. After destemming, the grapes were gently crushed by foot. Maceration for 60 days in tronconic wooden barrels. No SO2 added. \\from Importer インポーターコメント// これが果たして、本当に造りたてのフランだろうか？ ワイン名の通り、口の中にほどけるように柔らかく広がる タンニンと果実は、どこまでもピュア。 赤系ベリーやチェリーの果実味に、ほのかにベジタルなニュアンス。 2021年は納得のいく年だったが、アルコール度数は上がらず、12％と非常に飲みやすく仕上がった。 心地よく染み渡るこのワインの一体感に酔いしれてほしい！ 17世紀にぶどうを広めたと伝えられるブルトン氏の名前にちなんで。 ロワール地方の中央部では「カベルネ・フラン」のことを「ブルトン」と呼んでいる。 「ピュア・ブルトン」とは「混じりっけの無いカベルネ・フラン」という意味。 Is this really freshly made Franc? As the name of the wine suggests, the tannins and fruit spread softly as if melting in the mouth. The tannins and fruit are pure to the core. Red berry and cherry fruit with subtle vegetal nuances. The 2021 was a convincing year, but the alcohol did not increase, and at 12%, the wine is very drinkable. I hope you're intoxicated by this wine's pleasantly penetrating oneness! Named after Breton, who is said to have introduced the grape in the 17th century. In the central Loire region, "Cabernet Franc" is called "Breton. Pure Breton" means "unmixed Cabernet Franc. \\about Vigneron 生産者について// オリヴィエ・クザン　OLIVIER COUSIN 職人気質な自然派ワインの先駆者！ 1960年生まれのオリヴィエ・クザンの夢はもっぱらヨットでの無寄港世界一周。 大西洋はすでに制覇していた。84年25歳の時に祖母が亡くなり、 すっかり消沈した祖父を見かねて、ヨットに見切りをつけ、祖父が所有していたぶどう畑でのワイン造りを受け継いだ。 そんな彼の畑は、アンジェから南に約20Kmのアンジュ地区に位置する。 この辺りはレイヨン川をはじめ多数の小川が流れ、穏やかな起伏ながらも非常に入り組んだ小渓谷が連なり、緑豊かな山々が多い風光明媚な地域となっている。 祖父の代から一切除草剤など使用したことがなく、そのまま自然な農法を続ける。その経験を活かしつつ、究極のぶどう栽培＆醸造をしようと1987年に独立。1996年には、当時としては目新しいビオロジックの認定「カリテ・フランス」を取得する。 当時は「ビオ」に注目する栽培家は少なかった時代であり、早くから実践した一人である。醸造学校にも通ったが、「何も学ぶことはなかった！」と、マルク・アンジェリやクルトワなど自然派の仲間たちと意見交換をしながら、独自のワイン造りに情熱を燃やす。カベルネ・フラン、シュナン・ブランなどの地元品種を最も大切に考える。 ●ワイン造りのポリシー 2002年には「ビオディナミ」に移行し、「自然を尊重して育てたぶどう」、「人が技術的に仲介しない醸造」をポリシーに、ボルドー液とイラクサなど薬草の煎じ薬で病気予防をする他は、除草剤や化学肥料などを一切使わない栽培を貫く。 オリヴィエ氏曰く、「ワインとは2000年、いやそれよりもっと古くから造られてきた飲み物である。ぶどうを手で摘み、ただ自然に任せてワインを造ってきた。補糖をしないし酵素も使わない発酵によって、土壌とぶどうの風味がはっきりと現れるワインができあがっていた。 昔と同じ農業をすれば、醸造技術や醸造コンサルティングは必要ない。」とのこと。彼のこのポリシーは今も全くブレることがない。 早くから自然栽培をしながらも当初あまり有名にならなかったのは、人前に出たがらない人柄とともに、別段変わったワイン造りをしているのではない、という職人気質なところが強い由縁。 ●馬によるぶどう栽培 祖父が使用していた馬の農機具もそのまま残っていたため、2000年からは100％馬で耕している。 また、ドメーヌ・サンソニエールらと共に馬を使った農作業を行う、「トラクション・アニマル」を立ち上げた。 トラクターだと、耕したようでも機械の重量とエンジンの振動で、長い目で見れば土が固められてしまうのだ。 また、畑の土を押し固めないことにより、土中の自然酵母を十分に発育させることができる。 もう一つ重要なのは、自然環境を重んじたぶどう栽培は、馬で耕すスピードが丁度いいということ。自らの足で土を踏みしめ、ぶどう樹の状態を観察しながら作業をする。ゆっくりそして視線が低いから、トラクターに乗っていては到底気づかない細かな部分までぶどうの成長が把握できるようだ。ちなみに馬は5頭保有している。 ●自然派ならぬ野生派 そんな表現がぴったりくるオリヴィエ・クザン。 畑の中でガチョウを飼い、“アイガモ農法”ならぬ“ガチョウ農法”を始めるなど、貪欲なまでに自然であることを追及している。 また、調理のためのお湯は、太陽熱で沸かし、自家用車は何と自分でひまわり油を精製してエネルギーとしているのだ。 そんな彼が、以前蔵を訪問した際に興味深い話をしてくれた。 「ボルドーが20ユーロで出来るワインなら自分は12ユーロで出来る。 ボルドーの人間は余分な8ユーロで家や高級車を買うんだ。 自分はワイン造りのコストと手伝ってくれた従業員全てに還元する。 余分な儲けはいらないんだ。」 Pioneer of artisanal, natural wines! Born in 1960, Olivier Cousin's dream was to sail around the world without stopping. He had already conquered the Atlantic Ocean when his grandmother died in 1984 at the age of 25. He gave up yachting and moved to the vineyards of his grandfather's estate, where he spent the rest of his life. He gave up sailing and took over his grandfather's vineyards to make wine. His vineyard is located in the Angers region, about 20 km south of Angers. This area is surrounded by numerous streams, including the Rayon River. The area is lined with many streams, including the Rayon River, and is also home to a series of gently undulating but very intricate small valleys and lush green mountains. It is a scenic area with many lush green mountains. The farm has never used herbicides since his grandfather's generation, and continues to use natural farming methods. In 1987, he decided to set up his own winery in order to make the most of his experience and to create the ultimate in viticulture and winemaking. In 1996, he obtained the "Carité France" certification, which was a novelty at the time. At that time, there were few growers who paid attention to "Bio" and he was one of the first to put it into practice. He was one of the early practitioners. He also attended oenology school, but "I learned nothing! and exchanged opinions with Marc Angeli, Courtois, and other naturalists. He is passionate about making his own wines while exchanging ideas with fellow naturalists such as Marc Angeli and Courtois. He considers local varieties such as Cabernet Franc and Chenin Blanc to be the most important. Winemaking Policy In 2002, he shifted to biodynamic winemaking. The grapes are grown in a way that respects nature, and the wine is made from vines that are not technically mediated. The winemaking policy is based on the policy of "grapes grown with respect for nature" and "vinification without technical intervention by humans. The policy is to use no herbicides or chemical fertilizers, except for Bordeaux solution and decoctions of nettles and other medicinal herbs to prevent disease. The company uses no herbicides or chemical fertilizers, except for a decoction of Bordeaux solution and medicinal herbs such as nettles to prevent disease. According to Olivier, "Wine is a drink that has been made for 2,000 years, or even longer. We pick the grapes by hand and let nature take its course. The fermentation process, which does not use sugar supplementation or enzymes, produces wines that clearly express the flavors of the soil and the grapes. The wines are made by fermentation without supplemental sugar and without enzymes, and the flavors of the soil and grapes are clearly expressed. If we farm the same way we did in the past, we don't need winemaking techniques or winemaking consulting. He said. This policy has never wavered. The reason why he didn't become famous in the beginning, despite his early natural cultivation, was because he was a man who didn't want to be in the public eye. He is not a man who likes to be out of the public eye, and he is not an unusual winemaker, but a craftsman. He has a strong craftsman-like character. Horse-drawn grape cultivation The horse-drawn farm equipment used by his grandfather has remained intact, and since 2000, 100% of the vineyards have been plowed by horses. In addition, he and Domaine Sansonnier and others have established Traction Animale, a company that uses horses to farm the land. The "Traction Animals" was established with Domaine Sansonière and others. With a tractor, the weight of the machine and the vibration of the engine will harden the soil in the long run, even if it looks like it has been plowed. The weight of the tractor and the vibration of the engine harden the soil in the long run. Also, by not hardening the soil in the field, the natural yeast in the soil can fully develop. Another important point is that the speed of plowing with horses is just right for viticulture that respects the natural environment. The speed of plowing by horse is just right for grape cultivation that respects the natural environment. The horses work by treading the soil with their own feet and observing the condition of the grapevines. Because he works slowly and with his eyes low to the ground, he is able to see the growth of the grapes in details that would be difficult to notice if he were riding on a tractor. It seems that the growth of the grapes can be grasped in details that cannot be noticed when riding on a tractor. Incidentally, he has five horses. Not a naturalist, but a wild one! Olivier Cousin is a wild man, not a naturalist. He keeps geese in the vineyards and has started "goose farming" instead of "duck farming. He is greedily pursuing the naturalness of nature. He also uses solar heat to boil water for cooking and refines his own sunflower oil for his car. He even refines his own sunflower oil to power his car. He told me an interesting story when I visited him at the brewery. He told me an interesting story when I visited his winery. People in Bordeaux use the extra 8 euros to buy houses and luxury cars. I give back to the cost of the winemaking and to all the employees who help me. I don't need the extra profit."