Domaine Laurent Cazottes

Laurent Cazottes Rackham

$24.95

Rackham

Domaine Laurent Cazottes

Laurent Cazottes Rackham

$24.95

Ruby colour and fairly clear. Expressive nose, full of fruit, flowers and spices: raspberry, black cherry, peony, rose, cinnamon, touch of delicate pepper. In the mouth the expression is exquisite and greedy with crunchy tannins. Seductive and truly original.

Details
  • Wine Of Origin

    Information unavailable

  • Winery

    Domaine Laurent Cazottes

  • Bottle Size

    750ml

  • Alcohol/Volume

    12

  • Region

    France, Other

  • Vintage

    2017

  • Colour

    Red

  • Body

    Light-Bodied Red Wine

  • Viticulture

    Biodynamic, Natural, Organic, Sustainable

  • Case format

    12

Description

Domaine Laurent Cazottes is located in Gaillac, in the Tarn department in the commune of Villeneuve-sur-Vère. It is here that Laurent naturally cultivates 400 Williams pear trees, 100 plums of Reine Claude dorée (for his artisanal distillery) and vineyards of old Gaillac grape varieties used for wine (and distillation): Mauzac Rose, Prunelart and Folle Noire, all certified in organic farming on the whole process and in conversion "Nature and Progress". Tasting: ruby color fairly clear. The expressive nose is complex, full of fruit, flowers and spices: raspberry, black cherry, peony, rose, cinnamon, touch of delicate pepper. In the mouth the expression is just as faithful, exquisite and greedy. Suave and carnal attack, all in delicacy, with crunchy tannins. Seductive and original wine. Accommodation: it is the wine of grills, meals with friends. He will be equally at home with a country terrine, grilled skewers, a rib of beef, a shallot bib, a pork tenderloin, a roast chicken, a rack of lamb and its tian of vegetables, a roast pork curry, a roast veal à la provençale, grilled lamb chops, grilled pork or veal, a duck with olives, a rabbit with prunes, marengo veal, tomato aubergines au gratin , a Provencal stew, scrambled eggs, spaghetti or lasagna Bolognese sauce, stuffed cabbage, a pot over a fire. Cheeses: Saint-Nectaire farmer, goats and ewes. Soil / terroir: alluvium composed mainly of pebbles, gravels, and silts. Presence also in clay subsoil conducive to a slow and homogeneous maturation. Mode of cultivation: in organic agriculture and in conversion " nature and progress " therefore without fertilizers or weed killers, and by privileging the natural products. The vines were disbudded in the spring followed by a harvest in green (to control the yields). Thus sorted and manually scraped grapes have a nice natural concentration of sugars and aromas. Yield: naturally low because regulated by poor and stony soil. Harvest: manual to sort and keep only ripe and healthy grapes. Vinification: no reassembly or punching is done: it is infusion more than extraction. Fermentation with natural yeasts to respect the typicality of the terroir. Aging: in vats to preserve the fruit as much as possible. Bottling: without fining or filtration.

How To Drink

Enjoy it today around 17 ° C