Calmel & Joseph Montpeyroux
75cl
/
14% Vol
With a large annual rainfall and summer storms there is a large underground water supply in the lesser known region of Montpeyroux. This gives the vines here plenty of minerals even during times of drought. With each vintage continuing to impress the region is starting to gain notoriety. This organic wine is made from 30% Grenache, 25% Mouvédre, 25% Syrah and 20% Carignan, and is certified biodynamic.
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Calmel & Joseph Montpeyroux
€21.00
Ex Tax: €17.07
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Very complex on the nose with notes of boxwood, black and red fruits, peppermint and cumin.
Tasting Notes from the Producer
Flavour
The palate is similarly complex to the nose. Silky smooth tannins support powerful flavours of black fruits and tobacco while a crisp minerality underlies an aniseed and garrigue finish.
Fact Sheet
Fluid
75cl
Grape Variety
30% Grenache, 25% Syrah, 25% Mourvédre and 20% Carignan.
Maturation
90% of the wine is aged in concrete vats for 20 months. The other 10% is aged in French oak that was used once for 6 months for white wine, again, for 20 months.
Alcohol %
14%
Country
France
Region/AOC
Languedoc
Producer
Calmel & Joseph
Food Matching
Food Matching
Rich stews and Asian marinates are a great match for this wine. It also holds up wonderfully with barbequed meats.
Serving Suggestion
Serving Suggestion
Best served between 15 and 18 degrees Celsius.
Awards and/or Press Quotes
Awards and/or Press Quotes
Sam Kim 2019 - 94/100
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "Le Pic Calmel and Joseph Pic St Loup")
-700x700h.webp "Calmel & Joseph Le Sentier Pinot Noir")
