Pierre and Chantal Lieubeau founded their estate in 1982 with just 5 hectares at Château Thebaud, right in the heart of the Muscadet appellation. Today, the estate has grown to over 100 hectares through the acquisition of a beautiful series of old vineyards, whose low yields concentrate their top Cru bottlings. Their goal is to make wines that are food-friendly, terroir-driven, and worthy of ageing.
The property is managed by father-and-son team Pierre and François Lieubeau. It is one of the largest independent estates in the region—situated on the granite shelf just above the Maine River—and proves that it is possible to produce high-quality wines on a large estate. A deep respect for terroir is the guiding principle of these meticulous winemakers, who combine the latest vineyard management techniques with traditional hand-to-hand contact in the winery to add depth, breadth, and full flavor to their wines.
Fermentation takes place at a controlled temperature in stainless steel tanks. The skin maceration lasts two weeks, with regular immersion of the skins in the must (pigéage) to extract more color and flavor. Part of the wine is then aged in oak barrels.
The aroma of this red wine is wonderfully full with a fruity undertone. Notes of blackcurrant, raspberry, and violet. The oak aging gives this wine a lovely light creaminess, giving it an intense and full flavor. Beautiful nuances of ripe red fruit, interspersed with a touch of vanilla, and a lingering finish complete this wine. It pairs wonderfully with poultry dishes.
