Why it matters
The producer
The vines at Domaine Grosbois are planted at 5,800 vines per hectare, a density chosen to emphasize terroir expression. Nicolas and Sylvain Grosbois have also revived polyculture farming, returning to the mixed farming their parents and grandparents maintained.
The domaine moved through organic certification between 2009 and 2012, followed by Demeter biodynamic certification in 2016. In the cellar, fermentation uses native yeasts and sulfur remains minimal. Concrete is central to the winemaking, keeping oak influence out of the wines.
Place and vineyards
Where the wines begin
Chinon AOP places the domaine within Touraine in the Loire Valley. The vineyards are divided between Cravant-les-Coteaux and Panzoult, giving the wines a shared appellation while leaving room for differences between cuvées.
Gabare is associated with millarges and Upper Turonian chalk. These site terms belong to the cuvée's terroir, while La Cuisine de Ma Mère is made for early drinking under the Chinon name.
Wines to know
The range in view
Among the domaine's wines are La Cuisine de Ma Mère and Gabare, both red Chinon cuvées. La Cuisine de Ma Mère occupies the accessible end of the range and is designed for early drinking, with bright fruit and a savory edge instead of heavy extraction or oak influence.
Gabare shows a different cellar approach. The 2015 vintage was vinified in concrete, then aged in concrete for 24 months before bottling. The range therefore includes a young drinking cuvée alongside a wine given extended concrete ageing.