COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Grenache Noir
PRODUCER
Cassagne et Vitailles
REGION
Languedoc-Roussillon
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Mid - Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine Cassagne et Vitailles was founded by childhood friends Matthieu Rollin and Nicolas Seffusatti in the premium micro-terroirs of Montpeyroux within the Languedoc. The 'Les Homs' cuvée is a single-vineyard expression of old-vine Grenache. Originally, the fruit from this unique parcel was blended into the estate's entry-level wine. However, the winemakers recognized that this isolated plot, completely enclosed by wild trees and garrigue scrubland, consistently yielded a Grenache of extraordinary, ethereal elegance. This prompted them to bottle it separately as a standalone masterpiece that challenges the traditional, heavy style of southern French reds, drawing comparisons to the fine wines of Burgundy or the Northern Rhône.
ALCOHOL
13.5%
AVG. PRICE
€75
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The 'Les Homs' parcel is a single, isolated plot completely enclosed by natural wild trees and garrigue scrublands.
Fact 02
To test if a vintage has achieved perfect fruit purity, the winemaker has his young children smell the wine to see if they can identify the fruit.
Fact 03
Due to extremely small production and high demand from Michelin-starred restaurants, this wine is strictly allocated.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking for 'Les Homs' focuses on gentle infusion rather than heavy extraction to preserve the delicate fruit character of the old-vine Grenache. The grapes are harvested manually late in the season to ensure optimal physiological maturity. In the cellar, fermentation is carried out using up to 90% whole bunches with wild yeasts at low temperatures. The wine undergoes a long, slow maceration period of 40 to 45 days in concrete eggs and small stainless steel tanks. It is then aged for six to eight months primarily in concrete eggs (œufs béton). This concrete aging allows for gentle micro-oxygenation to round out the tannins while completely avoiding wood influence, ensuring the ultimate purity of the fruit.
