Domaine Cazes is situated in Rivesaltes in the Roussillon...
With 220 hectares of vines planted, Domaine Cazes is the largest certified Organic and Biodynamic estate in France. It was founded in 1895 by Michel Cazes and the wines are still made by the fourth generation of winemakers, headed up by Emmanuel Cazes. The family make a range of interesting dry wines alongside the regional specialities, Vin Doux Naturels. They took the decision to move to organic and biodynamic viticulture in 1997. Based on their view that the natural environment needs natural preparation, they plough the soils and use only natural ingredients as treatments, arranging their work according to the lunar calendar.
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 hectolitre per hectare.
The 2011 vintage at first appeared to be much less concentrated than 2010, but the favorable weather conditions allowed for a concentration of the berries by a slow and steady increase in the qualitative profile of each grape. Rainfall in October 2010 helped rebuild root reserves (réserves de souches), kicking off a propitious flowering with few problems. The amount of rainfall in the spring was in step with the vegetative cycle. The progression of maturing tied to the very beautiful months of August and September was continuous, with no hurdles. The harvest took place under very good conditions. The state of health - which appeared as potentially fragile because of the size of the berries and the compactness of the clusters - stayed good throughout.
The three varietals were totally de-stemmed and de-stalked before being put in separated stainless steel vats. There is no added yeast and fermentation is temperature controlled at 28°C. The residual matter is circulatd by pumping and the sediment broken up by hand twice a day to extract the best qualities. The wine is macerated for 4 weeks before pressing after which it enters the malolactic fermentation phase.
Served at 15°C. The nose reveals great aromas of ripe black and red fruits. On the palate, these melt with leather and liquorice notes with soft, velvety tannins. This is a round and rich wine with a wonderful balance as well as a nice and refreshing acidity. Long finish slightly with hints of black pepper.
|Region||Côtes du Roussillon Villages, Roussillon|
|Consultant Winemaker||Claude Gros|
Liberty Wines customers can order this wine directly from us.