Chai de la Dive Saumur Rosé 2025
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The Land
Chai de la Dive is a collaborative project born from Saumur's tightest circle of serious winemakers. The fruit comes from organically farmed Cabernet Franc vineyards in three southern Saumur communes — Berrie, Puy-Notre-Dame, and Montreuil-Bellay — on a mosaic of limestone-rich soils with clay, sand, and silt influences. These are the same tuffeau-underlain grounds that produce the Loire's most compelling Chenin Blanc and Cabernet Franc, worked by growers who share the project's commitment to organic viticulture. The rosé is not an afterthought but a deliberate expression of what Cabernet Franc does on this limestone when handled with precision.
The Wine
100% Cabernet Franc, bone-dry. The 2025 shows what serious Loire rosé looks like: red currant, wild strawberry, crisp citrus, and chalk minerality, with a taut, saline finish. No residual sugar, no softening — this is a wine for the dinner table rather than the deck. Serve well chilled at around 48 to 50°F and give it ten minutes in the glass to open.
The People
Chai de la Dive is a joint venture between Romain Guiberteau, his daughter Camille, her partner Alex Crochet, and Brendan Stater-West — an unusually talented group of collaborators by any measure. Guiberteau trained under Nady Foucault of Clos Rougeard before building his own estate on the hill of Brézé; Stater-West trained under Guiberteau before launching his own project in 2015. The project sources from organically farmed vineyards beyond the partners' own estates and applies the same minimal-intervention principles that define their individual wines. A small-production collaboration worth knowing about.
Food Pairing
Grilled branzino with lemon and capers, summer salads with melon and prosciutto, fresh ricotta with good olive oil and sea salt, or a light tuna tartare with cucumber and sesame. A rosé that has the structure and focus to earn a place at a real meal rather than just before one.
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The Loire Valley, often referred to as the "Garden of France," is a revered wine region that stretches along the Loire River, producing an array of distinct wines, including the crisp, sea-breeze influenced Muscadet near the Atlantic coast, the versatile and expressive Chenin Blanc in regions like Vouvray and Anjou, the elegantly fragrant Cabernet Franc from Chinon and Bourgueil, and the minerally complex Sauvignon Blanc-based Sancerre and Pouilly-Fumé from its eastern vineyards. This is a reflection of the valley's varied terroir and climate, which together foster the creation of wines that are celebrated for their finesse, diversity, and food-friendliness.
Loire Valley
Cabernet Franc is a black-skinned grape variety primarily known for its contribution to the complex, savory bouquets of Bordeaux blends, and it thrives as a varietal wine in the Loire Valley, France. It often presents a lighter body with floral and herbaceous notes, complemented by a distinctively crisp acidity and a texture that speaks to its Loire Valley terroir, where the moderate climate and diverse soils amplify its elegance and aromatic complexity.
