Nicolas Carmarans, Mauvais Temps


Mauvais Temps is the good bad time had by all, ridiculously sapid and savoury and made with Fer Servadou and Negret de Banhars (Nicolas has 1,500 of the 2,500 vines still planted). Whole grape vinification for thirty days and then used barrels for elevage. The name means bad weather, from vintage 2017 the Cabernet franc is no longer present in the blend. Light but complex, lively, exciting, delicious and leaves you wanting more!

NICOLAS CARMARANS, Aveyron – Organic, Natural
Nicolas (Nico) Carmarans, restaurateur and vigneron, has vines in planted on the decomposed granites high in the northern Aveyron. For many years Nicolas ran the delightful wine bar in Paris called Café de la Nouvelle Mairie. It, as its name suggests, is a meeting place where people go to sip on good wines, eat interesting food and solve the problems of the world. He sold it to concentrate on his vineyard in the Aveyron in south west France where he makes stunningly delicious natural wines from local grape varieties such as Fer Servadou and Negret de Banhars. As he says himself “I want to make wines that I like to drink”.