Castelmaure : N°3 de Castelmaure 2013

Tasting characteristics and advice for N°3 de Castelmaure 2013

Tasting

Color
The color shows a deep red hue with intense purple highlights.

Nose
The nose is complex and refined, revealing aromas of black fruits (blackcurrant, blackberry, elderberry) alongside wild floral notes. With aeration, hints of garrigue herbs (thyme, rosemary) mingle with spicy touches of black pepper and licorice.

Palate
The attack on the palate is generous and delicate. The palate reveals lovely aromatic intensity with a supple structure and polished tannins. Dense and elegant, this wine offers a remarkably long, persistent finish.

Food and wine pairings
This wine pairs ideally with a leg of lamb with herbs de Provence, a grilled rib steak, or a Languedoc-style cassoulet. It also matches very well with stewed meats, roasted game, or aged cheeses.

Serving and cellaring
N°3 de Castelmaure 2013 is best enjoyed at a temperature between 16 and 18°C. Decanting for 30 minutes to one hour before serving is recommended. This wine can be enjoyed through around 2032.

An emblematic Corbières wine combining power and elegance

The estate
Founded in 1921 in Embres-et-Castelmaure, in the heart of Corbières in Languedoc, the Castelmaure cooperative winery brings together 60 member winegrowers and farms around 440 hectares of schist hillsides. The estate is collectively owned by these winegrowers, under the presidency of Patrick de Hoym de Marien and the management of Antoine Robert. Committed to excellence since the 1990s with Bernard Pueyo, it stands out for an exclusively hand-harvested crop and for carbonic maceration on Carignan.

The vineyard
The plots selected for this wine are located in the Corbières appellation, on schist hillsides and clay-limestone soils. The vines, some of which are a hundred years old, benefit from a Mediterranean climate tempered by sea breezes. Yields are deliberately limited to around 35 hectoliters per hectare, allowing for optimal concentration in the grapes.

The vintage
The 2013 vintage benefited from ideal climatic conditions in Languedoc, allowing for slow, extended ripening of the grapes. This gradual development encouraged a fine aromatic intensity while preserving the wine’s balance and freshness.

Winemaking and aging
N°3 de Castelmaure 2013 undergoes differentiated winemaking depending on the grape varieties. Syrah undergoes carbonic maceration at low temperature after a cold pre-fermentation maceration, while Grenache is vinified traditionally. After blending, the wine is aged for 12 months in French oak barrels, with one quarter new barrels and three quarters once-used barrels.

Grape varieties
Syrah, Grenache and Carignan.