GrapeCarignanStyleDry,Red, Medium Bodied, Rich, Red Fruit, Crisp, Food Friendly, Fresh, UnoakedCountryFranceRegionCtes de Thau, Languedoc,Southern FranceVolume75clABV13%DietaryVegetarian,VeganThis Baron de Badassire Carignan IGP Ctes de Thau offers a light
| Grape | Carignan |
| Style | Dry,Red, Medium Bodied, Rich, Red Fruit, Crisp, Food Friendly, Fresh, Unoaked |
| Country | France |
| Region | Ctes de Thau, Languedoc,Southern France |
| Volume | 75cl |
| ABV | 13% |
| Dietary | Vegetarian,Vegan |
This Baron de Badassire Carignan IGP Ctes de Thau offers a light, summery experience with savoury notes of cherries and a balanced mix of blackberry, blueberry and raspberry. Its crisp finish makes it an ideal accompaniment to warm evenings.
Baron de Badassire, Carignan IGP Ctes de Thau pairs nicely with all kinds of meat dishes, the herbaceous qualities of the wine work well with herbed lamb, Sunday Roasts. It also is a very fine accompaniment to richer vegetarian dishes as well as being great on its own.
Baron de Badassire is from the Picpoul de Pinet region of the Languedoc, near the coast of the south of France. The name of the wine refers to the Badassire vineyard which lies near the small town of Pomrols. In the 18th century, the vineyard belonged to Baron Charles Emmanuel, a colourful character who was rumoured to be the illegitimate son of King Louis XV. The wines are made exclusively for Liberty Wines by winemaker Marguerite Vasseur and New Zealand consultant Matt Thomson, at the Cave de Pomrols cooperative where the Vignes de L’Eglise range is also produced.
The Carignan grapes for Baron de Badassire, Carignan were grown in vineyards around Badassire in the Languedoc. The vines are located on clay-limestone terraces called “Costires” overlooking the tang de Thau lagoons. They enjoy a Mediterranean climate tempered by maritime influences and a microclimate under the influence of the tang de Thau.
The grapes were destemmed and macerated on their skins for one week, then pressed in a pneumatic press. The must was cold settled and then fermented at a controlled temperature of 17 – 24C for two weeks, with regular pumping over. The wine was unoaked but aged for nearly eight months in stainless steel tanks to ensure the tannins and flavours were well integrated.
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