Wine

The English translation of this label doesn’t do the French poetry justice so I’ve decided to leave it as it is………

This smells like smoked topside with a wild-cherry glaze. On the palate, there is an incredibly fragrant lift of dried basil and pink peppercorns over a concentrated (but not heavy or over-extracted) core of black cherries, wild blackberries and elderberries.

It has dark bitterness and char, but so tightly woven into the fruit that, like an artist daubs shadow into the light to make a painting come to three dimensional life, these elements make this wine step off the page. This could be a perfect pairing with smoked duck and a cherry-tarragon and Szechuan-pepper sauce.

Region

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

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.

“Les Dissidents”

100% Syrah 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.

Vinification

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, then 50% aging in 350 l terra cotta jars and 50% in 2000 hl barrel. 

Ideal serving temperature –  16°C.

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