Cuvée “Pierre” 2023

Cuvée “Pierre” 2023

3.8/5 Vivino Rating

Grapes: Cabernet Sauvignon & Cabernet Franc
Alcohol: 13% abv
Type: Dry Red
Vintage: 2023
Format: 75cl
Classification: PGI Pays d’Oc
Region: Languedoc-Roussillon
Country: France





Aromas of ripe pepper and blackcurrant with a roundness and a silky structure and a fresh and lingering finish.


Languedoc-Roussillon, is one of the largest and most diverse wine-producing regions in France. It is located in the southern part of the country, along the Mediterranean coast. It has a long history of viticulture and winemaking, and it’s known for producing a wide range of wine styles.

This region benefits from a Mediterranean climate, characterized by hot, dry summers and mild, wet winters. The diverse geography includes coastal plains, rolling hills, and mountainous areas, which create a variety of microclimates and soil types.


Cabardès is situated in the western part of the Languedoc-Roussillon region, not far from the city of Carcassonne. The vineyards are spread across the foothills of the Montagne Noire (Black Mountain) and benefit from a variety of microclimates due to the region’s diverse geography.

Pays d’Oc is a large and well-known wine region in the southern part of France, located within the broader Languedoc-Roussillon region. It is not an Appellation d’Origine Contrôlée (AOC) or Appellation d’Origine Protégée (AOP) like many other French wine regions but is instead classified as a Vin de Pays d’Oc or an Indication Géographique Protégée (IGP).


For this vintage all the work was simply focused on wrapping the authoritative power of the Cabernet Sauvignon in a velvet glove through precise vinification with no sulphur and only indigenous yeasts. After harvest the grapes were sorted and fully crushed. Pre-fermentation cold maceration for 5 days at 6 degrees Celsius. Fermentation at 28 degrees Celsius in 300 hl stainless steel tanks with daily pump-overs over a length of 25 days followed by malolactic fermentation. Ageing on fine lees with micro oxygenation for 3 months. 

Ideal serving temperature –  16°C.

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