Le Maudit means The Damned in French. Because this wine is made from Carignan, an almost damned grape variety. However, we’ve proved that with old vines and some TLC, one can make a very nice wine from the grape.
The aroma has a beautiful combination of wild herbs, violets and dusty ripe raspberries. In the mouth it has a crisper acidity than our other reds, making it feel lighter and from a more northerly wine region. Fine, elegant tannins give a lingering aftertaste.
The refined, more structured palate is a perfect match with more delicate meat and fish recipes, such as pork tenderloin or oven-baked cod, but it would also work very nicely with Mediterranean style pasta dishes.
- Vineyard : Sustainably farmed clay/marl.
- Yield 15 hl/ha
- Hand-picked and sorted. Transported in small caissettes.
- No acidification or chaptelisation
- Whole-bunch fermented in stainless steel at 27 °C for 4 days before pressing.
- Aged in 450lt barrels (demi-muids) for 24 months, 50% new French oak.
- White lees from La Terre Promise stirred into the wine to add complexity and silkier tannins.
- Unfined but filtered at bottling.
- 1200 bottles made
2011 was the first and vintage, made purely from Carignan and is good for drinking now, especially with food, but can be cellared for several years.
2012 is quite a different wine. Much more complexity, especially on the nose, and the ability to improve for a decade.
Jancis Robinson 17/20 (2012)
The first hit off the nose is an oddly Cabernet Franc-like sharpened-pencil note, followed swiftly by the lift of wood varnish. Then it settles into something deeper, more brambly, crushed wild berries and that sweet-earthy-decay scent of old autumn leaves kicked up in the cold wet months of February. Mushroom. Rough-hewn tannins curling loosely around dried fruit and juniper-perfumed gaminess. Orange-citrus acidity fills the mouth, hinting at plums and Christmas, and then wanes, leaving tendrils of wood smoke, black tea leaf and dry spices. Roussillon in a glass. (TC)