Lukas Van Loggerenberg Breton 2023
| Producer | Van Loggerenberg Wines |
|---|---|
| Country | South Africa |
| Region | Franschhoek, Western Cape |
| Wine Type | Red Wine |
| Body / Style | Medium-Bodied Red |
| Grape Blend | Cabernet Franc |
| Bottle Size (ml) | 750 |
| % Abv | 13.5 |
| Vintage | 2023 |
| Special Features | Vegan |
| Extra Info | Taut, herbal, graphite |
| Food Pairing Guide | This precise, Loire-inspired Cabernet Franc goes beautifully with food that echoes its herbal, savoury character. It’s excellent with roast lamb with rosemary and garlic, lamb chops with salsa verde or slow-cooked lamb with Provençal herbs. Its fresh acidity and fine grip suit duck breast with cherries, roast pork with fennel, or a classic French bistro dish such as steak frites or coq au vin. Try it with charcuterie, terrines and pâté, or with grilled tuna or salmon for a lighter pairing. Vegetarians could try ratatouille, a mushroom and lentil ragù, ricotta ravioli with sage butter or roasted peppers with herbs. Goat’s cheese is a classic Loire match, and it’s also good with Comté or a young Tomme. Serve slightly cool, around 15 to 16°C, and decant to let it open up. |
Lukas Van Loggerenberg Breton is a love letter to the Loire Valley. Breton is the old Loire name for Cabernet Franc, and it was during a trip to the Loire that Lukas and his wife Roxanne finally decided to start their own winery. Since then, the wine has become one of a small handful of truly fine Cabernet Francs in the Cape. The grapes come from granitic soils in the Polkadraai Hills, from growers Lukas has worked with since the start. Part of the fruit ferments as whole bunches, and the wine matures in a mix of concrete and older large oak barrels to keep it pure and focused. The label’s silhouette of a woman and a Percheron horse reflects the elegance and strength of the grape.
In the glass it is a bright, mid-ruby red. The nose is reserved at first and rewards a little time, opening to red and black fruits, graphite and spice, with the granitic character of the site running through it. The palate is tight and steely yet light on its feet, with juicy, precise acidity and fine, dry tannins. It finishes fresh and herbal, very much in the style of a fine Loire red. Decant it to serve with lamb, duck or bistro classics, or tuck it away for a few years to develop further.
