2
hectares of Carignan
vines planted in 1911, 1952, 1970. Aged
in Allier (400L) oak for 13-14 months—
balance
and purity, velvety, fresh, fruit driven
and delicious—
this dark red marries with everything
we've tried 'til now...we'll keep trying.
3000 bottles.
For
more on carignan, the grape, the lute,
go see www.carignans.com
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AOC
Muscat de St. Jean
de Minervois, what our village is famous
for, the ripe bottling of the taste
of muscat grape, fortified to stop fermentation
when it reaches the minimum allowed
in the appelation of 125 g/l residual
sugar.
Taste
of pineapple, floral nose, mineral freshness
that St. Jean Muscats are known for—
delicious
aperitif or served with roquefort cheese.
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A
surprising full dry white wine, mineral
and very complex, made from Grenache
fermented and aged (12 months) on lees
in 400l barrels.
Forceful
enough to enjoy with anchovies or truffles,
elegant company for a slice of Comté,
a rare match for organic goat cheese.
A
food wine. Only 1400 bottles per year!
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A
touch of Cabernet Sauvignon,
like some famous Priorats, puts a zest
into this refreshing and dense Carignan.
Same vine and wine work as Lo Vièlh,
but only 1/3 aged in oak. Primo with
John’s 56 hour lasagne. In 2005,
RdV becomes a syrah, cabernet and carignan
barrel aged blend
Nicole
and Charles Trenet were both born in
Narbonne, both sang:
Le soleil a rdv avec la lune (mais
la lune n'est pas la et le soleil il
!'attend...)
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Syrah
Carignan Cabernet Sauvignon Mourvedre
Counoise Grenache Noir Terret
Seven
grapes meet in a Saint-Jean gravel field:
unaoked in an original young-release red—fresh
and fruity, touch of mystery. The crickets
are under the stones (and everywhere else,
late at night, under the stars and the
clear black sky)
This wine used to be called Vous en Voulez
en Voila, but we had a think about the
label...
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Pleasure,
slightly-sweet.
Muscat
as freshness. With curry or tart.
Non-fortified
muscat, a lighter more vinous equilibrium
than Douce Providence. Our newest wine.
The
name's from Jacques Brel because everybody
needs a little bit of tendresse... |
