​The Ogereau family have a reputation for making some of the most profound Chenin Blanc in Anjou. They also make some compelling red wine from Cabernet Sauvignon, from a small and very warm site along the Loire called the Cote de la Houssaye. Here they're able to ripen Cabernet Sauvignon on sixty year old vines to a richly flavored, inky and sternly structured crescendo. The herbaceous notes of Cab Sauv come through beautifully with deep cherry and cassis fruit, but it all comes across with riveting acidity that makes this a delightfully versatile food wine.