Yannick Amirault

Yannick Amirault is one of the leading figures in the Bourgueil and Saint-Nicolas de Bourgueil appellations, making everything from juicy, fruity interpretations of Cabernet Franc to the deep and powerful Pavillon du Grand Clos. A few things have changed since son Benoît joined the 19-hectare family domaine. Still, he continues his father Yannick’s work in the vineyard, not using herbicides and practicing a green harvest, not to cut yields but to remove substandard fruit. Having practiced organic viticulture since 2000 and certified in 2011, they won’t be going down the biodynamic route, according to Benoît, the current guardian of the Amirault ship. It’s a hands-off method in the winery, including ending the use of sulfur dioxide during fermentation since 2014. The approach is one focused on vinifying by terroir, so the light gravel and sand-based terroirs have a shorter maceration, while the local limestone, tuffeau, enjoys five weeks on skins and is aged in oak. There’s even experimentation with Hungarian 600-liter jarres to reduce the impact of wood on the fruit. The domaine also makes round, oak-influenced Chenin Blanc while maintaining its freshness, and its Rosé d’Equinoxe is one of the most serious, food-worthy styles you will find in the Loire.