Albaran

Best decanted 2 hours before the meal, with the stopper in place.
A wine for Autumn and Winter meals of roasts, wild mushrooms,
rich stews. Serve between 18°C and 20°C.

Technical sheet

Name of the wine:

Albaran

Country / Région:

France / Languedoc

Terroir:

Terroir de Villeveyrac

Appellation:

IGP Pays d’Hérault.

Color:

Deep ruby red, with tile coloured glints.

Nose:

Expressive, complex, hints of crystallised ripe blackcurrants and fruit in alcohol. Aromas of nut and vanilla.

Palate:

Opens with very ripe red berries; rounded and
warm with silky tannins. Underpinned with toasty hints.

Finish:

Good structure and balance, with very marked
tannins. Virile, rustic character, thoroughly agreeable.

Soil type:

Jurassic limestone slopes for Syrah; lime sandstone and Rognacien marl slopes for Cabernet; essentially arid terroirs with strong character.

Grape varieties:

60% Cabernet Sauvignon, 40% Syrah.

Vinification:

Slow Medoc maceration (around 20 days), at 28°C–33°C for the Cabernet grapes. Carbonic maceration for the Syrah with 8 to 10 days in vats. No filtration.

Maturing:

Cabernet Sauvignon matured in “Merrain” oak casks for 8 to 9 months.

Yield:

45 – 50 hl/ha

Alcohol:

13,5 % Vol.

TO DRINK:

Drink within 4-5 years.

HINTS FOR KEEPING AND TASTING

KEEPING:

Wine to keep between four to five years.

If you especially want to taste this wine’s fruitiness we advise drinking it within the first two years.

However, you may prefer to wait so as to enjoy the wine’s secondary aromas, in which case we suggest drinking it at between three and five years.

As with all wines, the temperature at which it’s kept will dictate how well it keeps. The ideal is between 12°C and 18°C.

TASTING:

Best served between 18°C and 19°C.

To enjoy it best, we advise you to drink this wine with a meal.

Open the bottle one or two hour(s) before serving.

The wine is even better if decanted, to allow its complex characteristics to emerge.

Food & wine

Enjoy your Albaran with:

Your first course:

Prosciutto bundles.
Game terrine.

Meat :

Roast beef and Yorkshire pudding.
Cassoulet.
Chicken or beef curry.
Lavender and garlic roasted leg of lamb.
Cantonese-style duck.
Pork stir fry with honey and coriander.

Cheese :

Goats' cheese rolled on breadcrumbs and thyme.
Roquefort