As the oldest vineyards in Faugères we believe that Carignan must be showed respect. The vines that produced this wine are at least 65 years old. Vines of this age are well anchored in the soils and can extract water and minerals even on very hot years. The vines also produce a naturally small crop that is highly concentrated and balanced. We have blended some Syrah to add some tannin and fresh fruit characters.
The grapes were picked by hand when we determined that the sugar, the acidity and the taste was to our liking. The grapes were destemmed and placed into an open top fermenter where they were hand plunged so as not to over extract any harsh tannins. No yeast culture was added so the fermentation was natural as was the malolactic fermentation. The wine spent ten months in 1-3 year old 500L French oak barrels. We bottled without fining or filtration.
The mushroom and aromas of premium dried hung beef dominate initially as you take your first smell. Then the fruity nuances of French mûre and black pepper leap out of the glass all sumptuously encased by a subtle smoky bouquet. This rich mulberry coloured wine explodes with fresh balanced fruits as it enters the mouth. It is finely balanced with grainy tannins and lovely acidity. The lingering taste is reminiscent of smoky tobacco and slow cooked beef Bourguignon. Drink now with rich meaty dishes or the stinkiest French cheeses.
Degré – 13.5 %/ vol Production – 2200 bottles
pH – 3.45 Fermeture : Capsule à vis