Our Wines

Jours de Vigne - Vin de France

Jours de Vigne, a taste of the charm of the countryside ; the ground warmed by the sun with lively, bright shades of wild orchids which contrast with the panoply of grey limestone in the dry scrubland. Like its terroir, Jours de Vigne is complex, sometimes contradictory though it always finds a good balance between freshness and frivolity.

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. Jours de Vigne is the Domaines’ first wine; the grapes are hand harvested and collected in small, 15kg crates to preserve the bunches and avoid the skins splitting and oxidization occurring. The harvest usually starts around mid September.
The grapes for the Jours de Vigne wine are grown on a clay limestone soil.

THE VINIFICATION PROCESS

The Syrah is sorted and placed into the vat without de-stemming. In a separate vat the Grenache is de-stemmed and then covered with whole bunches of Carignan.
The grapes are 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. There is a short maceration (6 - 8 days) to preserve the fruit and fresh character of the Jours de Vigne wine. Bottling takes place in the first quarter. Before bottling Jours de Vigne undergoes a light filtration with a minimal addition of sulphites to guarantee clarity and an optimal stability.

TASTING NOTES

A deep ruby, crimson colour. Jours de Vigne is distinguishable by its complex, aromatic nose. Both fruity and floral, with notes of vine blossom, lilac, narcissus, red currants, plum, apricot and watermelon. A rich, full-bodied wine with an elegant balance of acidity and depth of flavour, resulting in a wine that can be drunk youthfully or be cellared for several years.

FOOD PAIRING

Due to its aromatic intensity it is recommend to enjoy Jours de Vigne with a rib of Aubrac beef grilled over vine branches.


  • VIN DE FRANCE
  • Grenache, Carignan, Syrah
  • 19 000 bottles
  • Soil Type : Clay limestone
  • Hand Picked

Demoiselle Claire - 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.

THE VINIFICATION PROCESS

The grapes are sorted and de-stemmed before being put into the vat. The grapes are 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 approximately two weeks and a low temperature of 20°C is maintained to ensure a slow extraction, without any punching down or pumping over. Demoiselle Claire is aged in a combination of wooden vats (foudres) and stainless steel tanks. Bottling takes place towards the end of the second quarter . Before bottling Demoiselle Claire undergoes a light filtration with a minimal addition of sulphites to guarantee clarity and an optimal stability.

TASTING NOTES

A garnet robe with a violet rim. Demoiselle Claire presents an intensely flavoured wine with an expressive palate of ripe black fruits; cherry, blueberry and plum. The wine is richly flavoured, dense, but thanks to the freshness of the acidity, it is balanced and harmonious and can be immediately appreciated. A long and complex finish promises a wine for laying down, for those with patience!

FOOD PAIRING

Due to its intensity of flavour Demoiselle Claire would beautifully partner a duck confit cooked with figs or a rich, slow cooked beef casserole.

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