“Cuvée Paul is a cuvée of tenderness: the tenderness of a terroir for the growing of vines, the tenderness of the terracotta jars that the wine is refined in, the tenderness the parents would have for their growing infant.
Interesting nose brimming with perfumed aniseed and eucalyptus flavours alongside dark berry fruit. On the palate juicy ripe cherries are balanced by slightly grippy tannins and a cooling menthol freshness. This is enjoyable and nuanced. One you really want another glass of! The first wine made in the limited-edition Dissidents…
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.
100% Cabernet Franc and declassified as Vin de France, this is part of the limited and bottle numbered ” Les Dissidents” range. Following a number of experiments, a whole instinctive range comprised of micro-cuvees and varietal wines, prohibited by the appellation, in truly exclusive, libertarian style with a choice of what the winemaker believe to be the best varieties of the soil, this unclassified range of French wine defies the institutions, their regulations and conventional wine.
Yield of just 30 hectoliters per hectare with non sulfite fermentation with indigenous yeasts and bio-protection (by using non saccharomyces yeasts to avoid brettanomyces.) Post fermentation maceration for 10 days at 38 degrees Celsius, malolactic fermentation and aging for 3 months, then 50% aging in 150 l terra cotta jars and 50% in 2000 l barrel.
Ideal serving temperature – 16°C.