This bistrot-style wine is a blend of local varieties Braucol (Fer Servadou), Duras with Cabernet Sauvignon and Syrah. Deep garnet-red colour. Aromas of ripe black fruit, notably redcurrant and blackberry. On the palate, the wine is well-rounded, with an expressive, fruity character. Soft tannins, ripe black fruit flavours.
Destemmed, macerated for 3 weeks with gentle extraction, aged for 10 months in concrete tanks, bottled unfiltered and unfined.
The wine is part of 'Terroirs Project', a cooperation between local vignerons and Les Caves de Pyrene. The aim is to produce honest wines from plots farmed organically, with minimal intervention in the winery and coming out to the public at democratic prices.
CAVE DE LABASTIDE DE LEVIS, Gaillac
Located in the heart of the Gaillac vineyards, the Cave de Labastide was founded in 1949. Today it is the oldest cellar of the Gaillac appellation. It is made up of about a hundred cooperative winegrowers with an area of around 1,000 hectares of vines.
Situated on the banks of the river Tarn the vineyards spread across the various terroirs of the Gaillac region, from gravelly clay to chalk and limestone, and are affected by the climates of both the Atlantic and the Mediterranean. The mildness of the Atlantic influence reduces the risk of frost and provides much needed moisture to the vines, while the Mediterranean influence provides the generous warmth that ensures ripeness and phenolic maturity in the grapes.
Local natives like mauzac, the wonderfully named loin de l’oeil (‘far from the eye’, so named because of the distance of the bunch from the budding place), braucol (aka fer servadou) and duras alongside sauvignon blanc, gamay and syrah, are used to make a wide variety of styles.