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The tasting |
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Intense red with carmine highlights. |
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Beautiful aromas of perfectly ripe black fruit, delicate graphite and black pepper. |
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The palate presents a magnificent duo, with flavors of blackcurrant and a fleshy texture that delivers finesse, balance, and precision. |
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The sommelier's advice |
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Serve between 14 and 16°C in a large glass. |
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Rack of lamb with thyme, onglet with shallots, duck breast with pepper. |
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From now until 2030, and beyond for enthusiasts. |
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The estate and the wine |
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A true local, Pierre Vaïsse settled in Aniane in 2007, at the heart of the Terrasses du Larzac. Today, he is a well-regarded figure among wine enthusiasts, carrying on the tradition of farmer-winemakers.
His 18-hectare vineyard, cultivated organically over the years with dedication and patience, thrives on the pebbly, clay, and limestone soils of the region. Inspired by his friends Laurent Vaillé (La Grange des Pères) and Frédéric Pourtalié (Moncalmès), Pierre crafts wines that are both deep and expressive, combining richness and softness with a smooth, velvety texture, all enhanced by extended aging. |
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Clearly Bordeaux-inspired, made from Merlot and Cabernet Sauvignon, the 2019 Red IGP Pays d’Hérault Les Garrigues carries all the aromas of its terroir, with notes of dried herbs and dark fruit. It is a dense, powerful wine, well-crafted, that can be enjoyed alongside a beautifully grilled piece of meat. |
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Hand harvested. Vinification by plot separately, on indigenous yeasts, vatting for 20 to 30 days depending on the vintage, manual punching of the cap. Aged for 24 months in 1-, 2- and 3-wine oak barrels. Blending of the 2 grape varieties 2 months before bottling. Aged in bottles/magnums for a further 24 months. Unfiltered wine.
Estate in the process of obtaining organic certification. |
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AWARDS |
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Estate rated 1 star in the Guide des Meilleurs Vins de France 2025 (RVF)
Estate rated 3 stars in Guide Bettane + Desseauve 2025 |
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