Our Wines

Hors Série n°1 - IGP Pays d’Aude

Hors Série n°1 is a dancer. Graceful, patient, its gestual movement widens and becomes more precise as the aromas open up.
An elegant, particular rosé with fresh fruits which gradually becomes discrete without leaving excess sweetness in its wake.

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

After harvesting the grapes are immediately stored in the cold room at 6 ºC before pressing to attain the classic Hors Série No. 1 characteristics.

The bunches are pressed whole and without any maceration in order to maintain a light colour. The temperature in the tank is then reduced to 4ºC to let the pulp deposit solid elements.

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. During the fermentation, temperatures are retained at 18 ºC to preserve freshness and aroma.

Hors Série No. 1 is bottled in the first quarter. Before bottling Hors Série No. 1 undergoes a light filtration with a minimal addition of sulphites to guarantee clarity and an optimal stability.

TASTING NOTES

Hors Série No. 1 is a refined style of rosé; subtle and delicate. A serious rosé for wine lovers, with depth and character.

FOOD PAIRING

Due to its crisp acidity and diverse aromatic profile Hors Série No. 1 will perfectly accompany summer meals of salads and barbecues.


  • IGP Pays d’Aude
  • Grenache, Carignan, Cabernet Sauvignon, Syrah
  • 14 000 bottles
  • Soil Type: Clay limestone
  • Hand Picked

Coup de Foudre - IGP Pays d’Aude

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.

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