COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Cabernet Sauvignon
PRODUCER
Domaine des Anges
REGION
Rhône
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine des Anges is a boutique estate located in Mormoiron, on the high-altitude slopes of Mont Ventoux in the Southern Rhône Valley. Famously referred to as an 'Irish vineyard in France,' the estate was originally established in 1973 by Malcolm Swan, an Englishman who broke local traditions by planting Cabernet Sauvignon—an unconventional grape for the region. In 1989, Irish businessman Gay McGuinness fell in love with the property and acquired it in 1992. Today, the estate honors his heritage by featuring the coat of arms of Kilkenny, Ireland, on every label. Under the guidance of French winemaker Florent Chave, the estate produces highly distinctive, small-production wines that benefit from the unique microclimate of their 400-meter-high vineyards.
ALCOHOL
14.5%
AVG. PRICE
€18
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Known as the 'Irish vineyard in France,' every bottle features the coat of arms of Kilkenny, Ireland.
Fact 02
The estate's Cabernet Sauvignon vines are 40 to 50 years old, yielding highly concentrated fruit.
Fact 03
Goats and sheep, nicknamed 'woolly wonders,' are used in the vineyard for natural weed control.
Fact 04
Planting 100% Cabernet Sauvignon in the Southern Rhône is highly unusual, earning comparisons to iconic estates.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for this single-varietal Cabernet Sauvignon relies on low-yielding, 40- to 50-year-old vines grown on well-drained clay-limestone soils. The grapes are entirely hand-harvested to preserve freshness and fruit integrity. Upon arrival at the winery, the fruit is destemmed and crushed, followed by fermentation at a controlled temperature of 24°C to retain vibrant primary aromas. Careful pumpovers and maceration are employed to extract soft, fleshy tannins. Following fermentation, the wine is aged for six months with subtle oak contact to integrate structure and spice, before undergoing a light filtration prior to bottling. Annual production is extremely limited, yielding only about 400 cases.
