Domaine Cavalier

Saint-Guilhem-le-Désert

Domaine Cavalier is located within the Château de Lascaux vineyards, all around a Cévenol traditional house. The blend of grape varieties of this wine allows to obtain a unique identity while letting the terroir express itself.

Description

Plot selection

The grapes come from vineyards planted on limestone and sandy-loam soils, in the heart of garrigue and surrounded by Aleppo pines and green oak trees. At the limit of Brouzet and Corconne, the climate is cooler and gives to the grapes an optimal maturation.

Cultivation mode

The vineyard has been managed in organic farming since 2006 and biodynamic practices have been introduced for 5 years.

Grape varieties

Cabernet Sauvignon (60%), Syrah (30%), Merlot (10%)

Winemaking and Aging

Harvest by machine. Grapes are destemmed. Traditional winemaking with short maceration of 3 to 4 days followed by alcoholic fermentation during 10 days. Temparature control during the winemaking process. Aging in concrete tanks.

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Colour : Intense, purplish with fuschia glints.

Nose : Aromas of black fruits such as blackberry or black cherry.

Mouth : Aromas of black and red fruits, red pepper and dried tomatoes. A round and taut wine with a hint of frehsness.

Aging potential : 3to 5 years.

Serving temperature : 14-16°C.

Pairing : Tapas, charcuterie, beef tartar, roast camembert.

TECHNICAL SHEET

Description

Plot selection

The grapes come from vineyards planted on limestone and sandy-loam soils, in the heart of garrigue and surrounded by Aleppo pines and green oak trees. At the limit of Brouzet and Corconne, the climate is cooler and gives to the grapes an optimal maturation.

Cultivation mode

The vineyard has been managed in organic farming since 2006 and biodynamic practices have been introduced for 5 years.

Grape varieties

Sauvignon (45%), Viognier (2 %), Vermentino (20%), Marsanne (5%), Roussanne (5%)

Winemaking and Aging

Harvest in the morning, Grapes are destemmed. Selection of free-run juice and pressed juice. Cold settling. Temperature control around 18°C during the winemaking process. Aging in stainless steel tanks with lees.

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Colour : Brilliant with golden glints.

Nose : Aromas of white fruits and peach, hints of almond and orange blossom. Great freshness with a mineral overtone.

Mouth : Aromass of citrus and peach. Fat and acidulous, with pure long-lasting aromas.

Aging potential : 2 to 3 years.

Serving temperature : 10°C

Pairing : Aperitif, oysters, fish (fillet of sole) or fresh cheese.

TECHNICAL SHEET

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