Castelmaure : La Grande Cuvée 2007

Tasting characteristics and tips for La Grande Cuvée 2007 from Castelmaure

Tasting

Appearance

A deep, intense red hue characterizes this wine, enhanced by superb violet highlights.

Nose

The bouquet reveals fine aromatic complexity with notes of black and red fruits (Morello cherry, blackcurrant, plum), accompanied by cocoa and vanilla nuances. Toasted and spicy touches complete the ensemble, evoking pepper and Mediterranean garrigue.

Palate

On the palate, this wine shows fine power and remarkable density. The tannins are silky and refined, enveloping the palate with elegance. The wine’s silky texture and breadth lead into a long, lingering finish with chocolatey and spicy accents.

Food and wine pairings

This wine pairs perfectly with duck breast with green peppercorn sauce, flambéed woodcock, or a traditional cassoulet. It also pairs brilliantly with a leg of lamb with Herbes de Provence or a platter of aged cheeses such as Roquefort.

Serving and cellaring

La Grande Cuvée 2007 is best enjoyed at a temperature of 16°C. Decanting is not necessary. This wine can be cellared until around 2032.

A powerful, refined Corbières from Cave Castelmaure

The estate

Founded in 1921 in Embres-et-Castelmaure, the cooperative winery Castelmaure is among the oldest in Languedoc. In the heart of Corbières, it brings together 60 member winegrowers and 440 ha divided across schist hillsides. The estate is collective, with no single owner: the plots remain family-owned. It has been chaired since the 1990s by Patrick de Hoym de Marien, alongside Bernard Pueyo. Key signatures include old gobelet-trained Carignan vines, pioneering carbonic maceration, and a conservatory of 79 rare grape varieties inaugurated in 2019.

The vineyard

The vines for this cuvée are planted across the diverse terroirs of Corbières, combining plots on schist in the north and clay-limestone soils in the southeast. This geological mosaic gives the wine its complexity and mineral character. Yields are deliberately limited to around 35 hectoliters per hectare. Some plots are home to century-old vines whose deep roots draw from rocky substrata, bringing concentration and aromatic intensity.

The vintage

The 2007 vintage proved exceptional for Languedoc. Favorable weather conditions allowed optimal ripening of the grapes, combining concentration and freshness. Summer heat ensured full ripeness for late-ripening varieties, while Mediterranean influences preserved acidity balance and aromatic finesse.

Winemaking and aging

The grapes for La Grande Cuvée 2007 are harvested by hand using secateurs and transported in small picking crates. After destemming, the berries are gently pressed in pneumatic presses. Fermentation is completed at a controlled temperature of 25°C. The wine then undergoes aging for twelve to fourteen months, beginning in stainless-steel or concrete tanks with two rackings, followed by ten to twelve months in 220-liter French oak barrels. Light filtration precedes bottling.

Grape varieties

Grenache noir (50%)
Syrah (50%)