Wine

This wine is the winemaker’s uncompromising interpretation of a Cabardès, that is to say a fresh but tender wine, a correct but comfortable wine. Built around Cabernet Franc and oceanic Syrah, the Réserve de Jeanne veers away from the typicalities of the region.

A complex and characterful wine here – atypical in that it offers so much more than juicy plum fruit and is more like a full bodied Rhône wine. On the nose there are aromas of bramble and hedgerow, a bit herbaceous, alongside roasted herbs. The palate has a fresh expression of this terroir with intense aromas of red fruits with spicy notes, a well balanced structure and elegant tannins.

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.

Cabardès is unique among the wine appellations in the Languedoc-Roussillon region because it allows for the blending of both traditional grape varieties from the Languedoc (such as Syrah, Grenache, and Mourvèdre) and grape varieties more commonly associated with Bordeaux (such as Cabernet Sauvignon and Merlot). This blending of grape varieties gives Cabardès wines a distinctive character and flavor profile.

Vinification

After harvest and sorting, grapes are fully crushed with pre-fermentation cold maceration for 5 days at 6° Celsius. Fermentation at 28° Celsius in 300 hl stainless steel tanks with no sulphite vinification and indigenous yeast. Daily pump overs with a vatting length of 30 days followed by malolactic fermentation. Maturation in cement tanks with micro oxygenation. 

Ideal serving temperature –  16°C.

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