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Domaine de Cazaban - AOP Cabardès

If you wanted to present the appellation Cabardès to a friend, it would be judicious to take the Domaine de Cazaban as an example. It is the quintessencial essence, the most sincere illustration. It never cheats, always assuming its personality – a structure which it unveils at its own tempo, rich on the palate though fresh – exposing its character traits with ultimate elegance.

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.

THE VINIFICATION PROCESS

The grapes are sorted and de-stemmed, then gravity fed to preserve the quality and purity of the fruit. The vinification then proceeds without any chemical, or oenological, intervention. The wines are allowed to follow nature’s course. The fermentation lasts for between four and five weeks at a fairly low temperature of no higher than 24°C to ensure low extraction, without any punching down or pumping over. Domaine de Cazaban is then aged u,oil the following harvest in conical vats, then racked into barrels for a final eight months aging. the Burgundian barrels that are used are bought from fellow winemakers in the Côte de Nuits and Côte de Beaunes, and are on the average three years old.
Bottling takes place at the end of the second quarter. Before bottling Domaine de Cazaban undergoes a light filtration with a minimal addition of sulphates to guarantee clarity and an optimal stability.

TASTING NOTES

Garnet in colour with a violet rim. Domaine Cazaban is a powerful wine with an aromatic nose of ripe, black fruits; black cherries, black berries, blue berries and plums. A complex wine, intense, refined, elegant and perfectly balanced. Its length on the finish promises a long ageing potential for those patient enough to wait!

FOOD PAIRING

Domaine de Cazaban will harmonize full-flavoured meat dishes such as a herb and mustard crusted rack of lamb served with Provençal style vegetables. Or even a selection of cheeses. It is an ideal candidate for goat’s cheese, due to its freshness and has the body required to partner a mature Comté.


  • AOP CABARDÈS
  • Merlot, Syrah
  • 2500 to 5 000 bottles
  • Yield: 20hl/ha
  • Soil Type: Clay, Limestone
  • Hand Picked

C’Les Amis - IGP Pays d’Aude

DOMAINE

The Domaine de Cazaban is situated in the foothills of the “Montagne Noire” (Black Mountain). The property consists of 25ha, of which 20ha 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.

THE VINIFICATION PROCESS

After harvest, the grapes are kept in whole bunches, crushed by foot and then immediately stored in the cold room at 6°C for 10 days before pressing. They are then transferred into 500 lt barrels and the fermentation starts one the temperature reaches 18°C. The vilification proceeds without any chemical, or oenological, intervention. The wines are allowed to fallow nature’s course.
C’Les Amis is bottled at the end of the second quarter of the year. It then undergoes a light filtration with a minimal addition of sulphate to guarantee clarity and an optimal stability.

TASTING NOTE

A vibrant red that is fruity and tasty. A light-bodied wine, aromatic and instantly appealing.

FOOD PAIRING

A fresh and aromatic style, great served lightly chilled as an aperitif or served amongst friends at picnics and parties.

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