Our Wines

Coup de Foudre - IGP Pays d’Aude

Coup de Foudre is a conqueror, a white wine in the midst of Mediterranean reds; white wine is not yet recognised within the Cabardès appellation. From a terroir of strong minded red wines, well structured with a strong personality, the Coup de Foudre is subtle, determined and contemporary in style with a clean introduction, fresh and mineral on the palate, softening towards aromas of white fruit. It has all of the potential to leave its trace and become a characteristic wine of the domaine or even a determinating element, if not for the entire region.

DOMAINE

The Domaine de Cazaban is situated in the foothills of the “Montagne Noire” (Black Mountain). The property consists of 27ha, of which 22ha are planted with vines. These vines are planted on fine soils of clay, limestone and schist which affords the grapes an exceptional quality and diversity of style.

IN THE VINEYARD

The Domaine has been certified organic since 2007 and then converted to biodynamic, gaining Demeter certification in 2013. All of the fertilizing treatments that are used are prepared on the Domaine using the Domaines’ own compost. Cow horn manure (500P) and silica (501) are applied on all vines. Any additional treatments that may be used comprise of nettles, horsetail and/or valerian. The vines are pruned depending on their variety in either the single guyot or goblet methods.

A manual de-budding and removal of the suckers is done, and trimming (or topping) has been replaced with leaf trellising.

Coup de Foudre is the first wine harvested at the Domaine, usually within the first week of September.

The resulting wine is a blend of four Mediterranean white grape varieties; Grenache Blanc, Marsanne, Roussanne and Vermentino.

The grapes are grown on two distinct soil types; the first plot is situated near the entrance to the Domaine on clay limestone and the second on schist at an altitude of 400m.

THE VINIFICATION PROCESS

Immediately after harvest the grapes are stored in the cold room at 6 ºC for a minimum of 12 hours before being cold pressed. Whole bunch pressing then follows without any maceration at low temperatures of 4ºC. There is then a gentle clarification before transferring to 20-year-old Alsatian casks. The fermentation then starts when the temperature is raised to 18ºC. The vinification then proceeds without any chemical, or oenological, intervention. The wines are allowed to follow nature’s course. Aged on the lees, the wine then evolves naturally with malo-lactic fermentation taking place, or not, as nature dictates. When bottled in Spring, Coup de Foudre undergoes a light filtration with a minimum addition of sulphites to guarantee clarity and optimum stability.

TASTING NOTES

A clear and brilliant wine that combines minerality, finesse and freshness with an aromatic palate that is rich in ripe fruit, rounded and with an impressive length. An outstanding wine.

FOOD PAIRING

A thirst quenching wine perfect as an aperitif on a hot, sunny day. It will also beautifully accompany fish dishes, such as cod cooked with parsley, olive oil, lemon and ginger. A fresh and lively wine demonstrating so well the restrained and sympathetic winemaking skills that allow both the terroir and grape varieties to shine, and hence the wines originality.


  • IGP PAYS D’AUDE
  • Grenache Blanc, Roussanne, Marsanne, Vermentino
  • 10 000 bottles
  • Soil Type: Schist and clay limestone
  • Hand Picked

Dernier Cri - Millésime 2018 - Vin de France

DOMAINE

The Domaine de Cazaban is situated in the foothills of the “Montagne Noire” (Black Mountain). The property consists of 27ha, of which 22ha are planted with vines. These vines are planted on fine soils of clay, limestone and schist which affords the grapes an exceptional quality and diversity of style.

GRAPES

The grapes of « Dernier Cri» are harvested by hand in 15kg boxes to prevent breaking their skins and, therefore, oxydation ; the white Grenache and Pinot are cultivated on schist at a high altitude, and on clay and limestone soil for the Vermentino. The harvest begins mid September, most years.

VINIFICATION

The vinification technique for this wine is generally used for producing red wines with a maceration of grapes which have been destemmed and crushed. No oenological nor chemical produce are used for the vinification ; we leave the wine to develop naturally. The short maceration lasts for about 5 days to develop the lightly oxydative aromas which characterise « Dernier Cri ». The wine is matured in 225L oak barrels.

After a minimal ajustment of the level of sulphites and a light filtration to ensure optimum limpidity and stability, the wine is bottled mid-May.

TASTING NOTES

A yellow-gold robe. Lightly oxydative on the nose with delicate scents of oak ageing. « Dernier Cri » can be distinguished by its excellent aromatic finesse with subtle notes of preserved white fruit. Well balanced, ample, rich and fresh, the palate evolves towards a long finish.

This wine can be appreciated now or can be matured in a cool cellar. It will accompany refined dishes based on fish. It will also be an ideal companion for poultry in cream sauces and fresh goat’s milk cheeses.

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