Region: Loire Valley (Touraine / Saint-Nicolas-de-Bourgueil), France
Grapes: 100% Cabernet Franc
Body: Light
Notes: Crunchy red currant, wild tart raspberry, crushed bell pepper, fresh violets, graphite, and damp forest floor, with electric natural acidity, feather-light silky tannins, and a bone-dry, mouthwatering, gravel-mineral finish
Pairing: Continuous charcuterie boards, roasted chicken with herbs, goat cheese crostini (Selles-sur-Cher), grilled pork chops, vegetable ratatouille, or seared tuna
The Producer
Sébastien David is a 15th-generation winemaker carrying on a family legacy in Saint-Nicolas-de-Bourgueil that dates back to 1634. Nicknamed "Hurluberlu" (an eccentric or visionary thinker), David manages 15 hectares of gravelly alluvial and clay-limestone soils strictly under certified organic and biodynamic (Demeter) principles. In the cellar, David is a pioneer of ultra-clean zero-zero winemaking: eschewing wood barrels in favor of concrete vats and subterranean clay amphorae, relying entirely on native wild-yeast fermentations, and bottling without fining, filtration, or any added sulfites.
The Wine
"Hurluberlu" is Sébastien David’s iconic, ultra-vibrant, glou-glou expression of Loire Valley Cabernet Franc. Sourced from 25- to 60-year-old vines, the hand-harvested whole clusters undergo a 20-day carbonic maceration in custom-built oval concrete tanks using indigenous yeasts. This gentle method extracts explosive fresh berry fruit and floral aromatics while avoiding harsh seed tannins. Unaged and bottled raw, the 2024 vintage bursts with crunchy red fruit, subtle pyrazinic herbal freshness, and a slate-like minerality—best served cold.
Region: Loire Valley (Touraine / Saint-Nicolas-de-Bourgueil), France
Grapes: 100% Cabernet Franc
Body: Light
Notes: Crunchy red currant, wild tart raspberry, crushed bell pepper, fresh violets, graphite, and damp forest floor, with electric natural acidity, feather-light silky tannins, and a bone-dry, mouthwatering, gravel-mineral finish
Pairing: Continuous charcuterie boards, roasted chicken with herbs, goat cheese crostini (Selles-sur-Cher), grilled pork chops, vegetable ratatouille, or seared tuna
The Producer
Sébastien David is a 15th-generation winemaker carrying on a family legacy in Saint-Nicolas-de-Bourgueil that dates back to 1634. Nicknamed "Hurluberlu" (an eccentric or visionary thinker), David manages 15 hectares of gravelly alluvial and clay-limestone soils strictly under certified organic and biodynamic (Demeter) principles. In the cellar, David is a pioneer of ultra-clean zero-zero winemaking: eschewing wood barrels in favor of concrete vats and subterranean clay amphorae, relying entirely on native wild-yeast fermentations, and bottling without fining, filtration, or any added sulfites.
The Wine
"Hurluberlu" is Sébastien David’s iconic, ultra-vibrant, glou-glou expression of Loire Valley Cabernet Franc. Sourced from 25- to 60-year-old vines, the hand-harvested whole clusters undergo a 20-day carbonic maceration in custom-built oval concrete tanks using indigenous yeasts. This gentle method extracts explosive fresh berry fruit and floral aromatics while avoiding harsh seed tannins. Unaged and bottled raw, the 2024 vintage bursts with crunchy red fruit, subtle pyrazinic herbal freshness, and a slate-like minerality—best served cold.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.