In a small town at the cross-roads of many different sub-regions and appellations -- between Touraine and the Upper Loire Valley, Cheverny and Chaumont-sur Loire -- there is an intrepid husband and wife winemaking team producing electrically singular bottlings. Around the village of Monthou-sur-Biévre, Jérémie and Blandine Choquet tend five hectares of vines. The cuvée’s name here echoes the interstitial nature of their geography, with “Last Cow” being a kind of homonym/pun between English and French: it is a play on the Lascaux Caves (Las-keau→ Last Cow) in Southwestern France where ancient (17,000 years old) cave paintings depict, among other things, cows.
Tasting Notes: A lighter bodied red with a bit of edge. Savory, smokey, with a peppery prickle that lingers on the tongue. A fabulous pizza wine.
Vinification: 100% Côt (aka Malbec/Auxerrois) from 40 year-old vines atop sandy - sandstone - soils. Hand-harvested, the grapes undergo a light extraction where they are macerated (on their skins) for 7 days before pressing. For fermentation and aging they use a combination of the one metal tank in their shed in addition to used Burgundy oak barrels (gifted by friend Olivier Lemasson) and used Bordeaux oak barrels (gifted by friends at Château Chasse-Spleen). Unfined, unfiltered with no additional SO2. 11%ABV
Tasting Notes: A lighter bodied red with a bit of edge. Savory, smokey, with a peppery prickle that lingers on the tongue. A fabulous pizza wine.
Vinification: 100% Côt (aka Malbec/Auxerrois) from 40 year-old vines atop sandy - sandstone - soils. Hand-harvested, the grapes undergo a light extraction where they are macerated (on their skins) for 7 days before pressing. For fermentation and aging they use a combination of the one metal tank in their shed in addition to used Burgundy oak barrels (gifted by friend Olivier Lemasson) and used Bordeaux oak barrels (gifted by friends at Château Chasse-Spleen). Unfined, unfiltered with no additional SO2. 11%ABV
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