2007 vintage context (Loire Cabernet Franc): Cool, damp summer with mildew pressure, rescued by a dry, windy September. Reds from careful growers were often lighter, fruit-forward, and fresher than 2005/2009-type years; phenolic ripeness was harder to achieve and yields were low. Quality was uneven; the best examples were more about balance and drinkability than power. Jancis Robinson’s Loire report noted that good Chinon/Bourgueil/Saumur-Champigny reds could still show jammy fruit and maturity despite modest potential alcohol.
A 19-year-old 2007 Peu Muleau today would typically show tertiary notes (earth, leather, dried herb, muted fruit) if the bottle was well stored; many bottles of this style from a modest vintage will be past their best.
Critics’ reviews:
No widely cited Parker, Wine Spectator, or RVF score was found specifically for 2007 Peu Muleau.
- The cuvée as a whole averages about 3.6–3.7 / 5 on Vivino (hundreds of ratings, mixed vintages).
- Later vintages have drawn praise: e.g. 2018 around 91 points from Robert Parker / Wine Advocate and RVF in some listings; 2020 ~90 RVF. Those scores do not apply to 2007.
- Guide Hachette and similar French guides have awarded stars to other Chevalerie cuvées in nearby years (including a 2007 mention for a different Chevalerie wine on Wine-Searcher listings), not clearly this parcel.
- Consumer/forum notes on nearby vintages (2009, 2011, 2012) describe Peu Muleau as gouleyant (easy-drinking), fruity, moderately tannic, and “vin de copains.”
Treat 2007 as a modest, drink-now-or-already-drunk Loire Cabernet Franc from a good address, not a trophy bottle.
Drink window:
For this cuvée in general: often 3–8 years from vintage for peak fruit; some merchants say it can last ~10 years. Chambers Street notes that Peu Muleau is the earliest-drinking parcel wine but can keep a decade.
For 2007 specifically (now 2026):
- Youth: ~2008–2010
- Maturity / peak: roughly 2011–2018
- After that: decline. Many bottles will be tired, oxidized, or faded unless stored cold and dark. Open only if provenance is excellent; do not buy expecting improvement.
Serving temperature
15–18°C (59–64°F), commonly 16°C. Slightly cooler than a big Bordeaux if you want to keep the freshness and avoid amplifying any tired alcohol or volatile notes in an old bottle. A short decant (30–60 minutes) can help older examples if the wine is still sound.
Food pairings:
Classic Bourgueil / mid-weight Cabernet Franc pairings:
- Pork (cutlet, shank with vegetables, roast)
- Charcuterie, salaisons, rillettes
- Roast chicken or Sunday poultry
- Duck
- Lighter red meats and some game
- Aged cheeses
- Vegetarian dishes, quiche-style plates
- Everyday “zinc bar” food rather than heavy stews
The 2007’s cooler-year profile would have favoured freshness over richness, so leaner proteins and herbs work better than very fatty or heavily sauced dishes.
