Domaine Frederic Mabileau
Founded in 1991 in Saint-Nicolas-de-Bourgueil, Domaine Frédéric Mabileau quickly became one of the Loire Valley’s most admired estates. Specialising in Cabernet Franc, the domaine produces wines of finesse, freshness, and precision that have earned acclaim from sommeliers and collectors worldwide. With vineyards across Saint-Nicolas-de-Bourgueil, Bourgueil, Anjou, and Saumur, the estate also crafts refined Chenin Blancs, showcasing the diversity and potential of Loire terroirs. Since Frédéric’s passing in 2020, his wife Nathalie and their sons Charly and Rémy have continued his legacy, maintaining the estate’s organic and biodynamic principles. At The Vintage Wine Club Hong Kong, we proudly offer Domaine Frédéric Mabileau’s distinctive wines, bringing the Loire’s elegance and authenticity to collectors and fine wine lovers in Hong Kong.
Loire Valley
Domaine Frederic Mabileau
Saint-Nicolas-de-Bourgueil, Bourgueil, Saumur and Anjou
The Domain
Based in Saint Nicolas de Bourgueil, in the Loire Valley’s Touraine region, Frederic Mabileau is a 28ha estate which has emerged over the last 20 years as one of the world’s greatest producers of Cabernet Franc. The Domaine has been run by Frederic’s wife, Natalie and her two sons, Charly & Remy since the tragic passing of Frederic in August 2020. Frederic planted his first vines in the late 1980’s in the ‘Rouilleres’ vineyard which was owned by Natalie. Here he farmed the grapes for the ‘Rouilleres’ cuvee and later Eclipse. After his dad retired in 2003, Frederic combined his Domaine with his dad's which gave him vineyard holdings in St Nicolas de Bourgueil, Bourgueil, Saumur and Anjou.
The Style
The Domaine has been certified Organic since 2007 and Biodynamic since 2018. These are some of the most pure and complex expressions of Cabernet Franc we have come across. They are a testament to the love and hard work which Frederic put into his vineyards. The Mabileau vision of biodynamic and organic viticulture continues, along with the spirit of Frederic’s inexhaustible enthusiasm for experimentation and progressiveness. This means no yeasts are added in the cellar but a reliance on naturally occurring yeasts to start fermentation. In their view this enhances the “sense of place” of these wines. An ambitious new cellar project was completed in 2020, and in 2019 they acquired a parcel of Chenin Blanc in Montsoreau, on a 30% slope overlooking the Loire.