Country: France Region: Roussillon Vintage: 2013
Category: Red Wine Color: Red
"Based in Rivesaltes, Domaine Cazes was founded in 1895 by Michel Cazes. Today, with 220 hectares in production, it is the largest certified organic and biodynamic estate in France. The wines are now made by Emmanuel Cazes (the fourth generation). The decision was taken to move to organic and biodynamic viticulture in 1997. Situated in a vast amphitheatre between the Pyrenees and the Mediterranean, the Roussillon region is the sunniest area of France, with a wide variety of soil types. The soils in the Cazes vineyards are a mix of limestone and marl, with some 'galets roulés' (the 'pudding stones' also found in Châteauneuf-du-Pape). Since the vines have been farmed biodynamically, the Cazes family have found that not only are the vineyards healthier, but also the vines are stronger, with deeper roots.
The vins doux naturels are a speciality of the Roussillon generally and of Cazes specifically, although Cazes also produce a range of fresh and minerally dry wines. The 'Canon du Maréchal' wines in particular combine good quality with affordable pricing. They are bottled under screwcap to retain their freshness and have a moderate 13% alcohol. The 'Ego' is a step up in quality and displays complex notes of plums, spice and touches of leather, with delicate tannins and a lingering finish. The vin doux naturels are of stunning quality and regularly win awards at international competitions."
ProductFeatures: CertifiedBiodynamic;CertifiedOrganic; Vegan;Vegetarian
Winemaker: Emmanuel Cazes
Maison CAZES is set in the sunniest French region. Since the family started farming biodynamically, they have found that the vineyards are healthier and the vines are stronger, with longer roots. There is also more freshness and minerality in the wines. Vines grow on clay and limestone soils, covered by 'galets roulés' (the 'pudding stones' also found in Châteauneuf-du-Pape). The low yielding vines are about 30 years old, and produce 30 hectolitres per hectare.
The three varietals were totally de-stemmed and de-stalked before being put in separate stainless steel vats. Only naturally occurring yeasts were used; no yeast was added to the must. Fermentation was temperature controlled at 28°C. The residual matter was circulated by pump-overs and the sediment was broken up by hand twice a day to extract the best qualities. The wine was macerated for four weeks before pressing after which it underwent malolactic fermentation.
The nose reveals great aromas of ripe black and red fruits. On the palate, these melt with leather and liquorice notes, and soft, velvety tannins. This is a round and rich wine with wonderful balance as well as a pleasantly refreshing acidity. Long finish with hints of black pepper.
Food Suggestion: Serve with grilled meats or poultry in a rich sauce.
Closure: Natural Cork ABV: 15% Acidity [g/l]: 5.47