Our Wines

Ephémère 2020

A clear and brilliant wine that combines minerality and freshness with an aromatic palate that is rich in ripe fruit, rounded and with an impressive length. An outstanding wine.

DOMAINE

The Domaine de Cazaban is situated in the foothills of the “Montagne Noire” (Black Mountain). The property consists of 27ha, of which 22ha are planted with vines. These vines are planted on fine soils of clay, limestone and schist which affords the grapes an exceptional quality and diversity of style.

IN THE VINEYARD

The Domaine has been certified organic since 2007 with 17ha converted to Biodynamic, gaining Demeter certification in 2013. All of the fertilizing treatments that are used are prepared on the Domaine using the Domaine’ own compost. Cow
horn manure (500 P) and Silica (501) are applied on all vines. Any additional treatments that may be used comprise of nettles, horsetail and/or valerian. The vines are pruned depending on their variety in either the single guyot or goblet methods. A manual de-budding and removal of the suckers is done, and trimming (or topping) has been replaced with leaf trellising. Ephemere is harvested at the Domaine, usually within the first week of September. it is made with Vermentino from a clay-limestone soil, on the first plateaus of the Minervois.

THE VINIFICATION PROCESS

Immediately after harvest the grapes are stored in the cold room at 6 ºC for a
minimum of 12 hours before being cold pressed. Whole bunch pressing then
follows without any maceration at low temperatures of 4ºC. There is then a gentle
clarification before to be placed into the vat. The fermentation then starts when the
temperature is raised to 18ºC. The vinification then proceeds without any chemical, or oenological, intervention. The wines are allowed to follow nature’s course. Aged on the lees, the wine then evolves naturally with malo-lactic fermentation taking place, or not, as nature dictates. When bottled in Spring, Ephemere undergoes
a light filtration with a minimum addition of sulphites to guarantee clarity and optimum stability.

TASTING NOTES

A clear and brilliant wine that combines minerality and freshness with an aromatic
palate that is rich in ripe fruit, rounded and with an impressive length. An outstanding wine.

FOOD PAIRING

A thirst quenching wine perfect as an aperitif on a hot, sunny day. It will also
beautifully accompany fish dishes, such as cod cooked with parsley, olive oil, lemon
and ginger. A fresh and lively wine demonstrating so well the restrained and sympathetic winemaking skills that allow both the terroir and grape varieties to shine, and hence the wines originality.


  • Vintage 2020
  • AOP Minervois
  • 100% Vermentino
  • 2600 Bottles
  • Soil type: Clay Limestone
  • 100% Hand-picked

Naissance d’un Grand Blanc 2020

DOMAINE

The Domaine de Cazaban is situated in the foothills of the “Montagne Noire” (Black
Mountain). The property consists of 27ha, of which 22ha are planted with vines.
These vines are planted on fine soils of clay, limestone and schist which affords the
grapes an exceptional quality and diversity of style.

IN THE VINEYARD

The Domaine has been certified organic since 2007 with 17ha converted to Biodynamic, gaining Demeter certification in 2013. All of the fertilizing treatments that are used are prepared on the Domaine using the Domaine’ own compost. Cow
horn manure (500 P) and Silica (501) are applied on all vines. Any additional treatments that may be used comprise of nettles, horsetail and/or valerian. The vines are pruned depending on their variety in either the single guyot or goblet methods. A manual de-budding and removal of the suckers is done, and trimming (or topping) has been replaced with leaf trellising. «Naissance d’un Grand Blanc » is the result of a Grenache Blanc vine located in the foothills of the Montagne Noire. The ground is only composed of schists. The plowing is done by horse. For this very
qualitative vine, the yield do not exceed 15HL per hectare.

THE VINIFICATION PROCESS

Immediately after harvest the grapes are stored in the cold room at 6 ºC for a
minimum of 12 hours before being cold pressed. Whole bunch pressing without any
maceration. This is followed by a gentle clarification below 10°C into the vat. The
fermentation will start when the temperature will raise around 18ºC. It will be carried out without any chemicals nor oenological products for 2 to 3 weeks at a temperature kept below 18°C to preserve the aromas and freshness.
«Naissance d’un Grand Blanc » is devatted and very early transferred into barrels of
225L where it will undergo most of its alcoholic fermentation. During the alcoholic
fermentation period, "Naissance d’un Grand Blanc" is stirred daily on lees to give
it breadth and substance. Aged on the lees, the wine then evolves naturally with
malo-lactic fermentation taking place, or not, as nature dictates. When bottling at the begining of summer, the wine undergoes a light filtration with a minimum addition of sulphites to guarantee clarity and optimum stability.

TASTING NOTES

This wine offers a clean and limpid profile. Minerality, breadth, depth and fineness.
Wide aromatic palette and large persistence. A beautiful complexity.

FOOD PAIRING

«Naissance d’un Grand Blanc » is a rich and complex wine. It will accompany perfectly fresh fish or cheese. It will be the companion as an aperitif for the most demanding wine lovers.
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