Bourgueil Coeff 2018 Domaine Sebastien David

Professionele reviews

Robert Parker (93)

The 2018 Coëf comes in as an unsulfured Vin de France (from Saint Nicolas de Bourgueil, of course) and was bottled with 13% alcohol. As with all the wines from Sébastien, the Coëf also starts reductive on the nose, but the purity and natural character of the nose immediately attracts me with its intense dark and deep fruit aromas that are more open and generous than in the former vintages (certainly due to the absolutely generous 2018 vintage). This is deep, pure, intense and balanced, with characteristic sur lie aromas—the complex leitmotiv of Sébastien David resonates in all his red wines. Silky, fresh and very elegant on the palate, this is a full-bodied yet juicy, refined and balanced Cab Franc with great intensity and a sustainable finish. The tannins are fine and crunchy, and the acidity is delicate and with iodine. The 2018 is perhaps the finest Coëf of the last few years. Adorable, intense nose and long. Tasted in May 2021.

Jancis Robinson (16.50)

Biodynamic farming. Cabernet Franc planted by David's grandfather. 50% fermented in concrete eggs and the rest in clay. Malo takes place before alcoholic fermentation. He uses dry ice to protect the must so that the only oxygen ingress is through the pores of the clay/concrete. 90 days with stems, then nine months' ageing but the marc is returned to the wine to protect it during ageing. The name is a play on words, eg C'est dans l'oeuf, and coefficient. David believes that clay brings out the fruit and gives volume and backbone. The eggs give more tension. Soils are flint, gravel, powdery limestone.
Deep crimson, just a touch meaty but packed with dark-red fruit. Stone dust, meaty on the palate, impressive depth of fruit and volume without heaviness. Rich, compact, fresh, grainy, earthy, chewy. Real power here and spicy on the finish. It has the structure to age well, but I am not sure if that meatiness is going to increase and eventually dominate. (JH)

BOW (8.25)