Domaine des Crès Ricards Cabernet Sauvignon 2017, Languedoc

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Domaine des Crès Ricards Cabernet Sauvignon 2017, Languedoc
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The clue's in the name "Crès", meaning rocky, limestone soils. This is the Terrasses du Larzac, a special place in the Languedoc where wines of extraordinary complexity make you think they're capturing the very essence of the earth.

Here, in the village of Ceyras, this superb Cabernet Sauvignon is produced. Grape yields are low, and the growing season is long and gradual, allowing for perfect ripening. You'll not find any 'green' aromas or flavours in this quintessential Cab.

Only 20% of the wine sees any oak, so there's a really nice balance between fruit and structure in the wine. Highly recommended for Cabernet Sauvignon fans, and a great comparison alongside a Chilean or Australian example.

If you're looking for a textbook example of Cabernet Sauvignon, this delicious wine from the Languedoc fits the bill perfectly.
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Percentage Alcohol

13.5

Region

Languedoc

Grape Variety

Cabernet Sauvignon

Country

France

Style

ArrayMedium-Bodied Red, Oaked Red

Vintage

2017

Food Match

ArrayBeef, Mediterranean, Vegetarian

Vegan

Vegan

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  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

This maybe in the Languedoc, but the very special conditions of the Terrasses du Larzac region are key to the wines special style. North-west of Montpellier the land climbs towards the Larzac plateau. Here the difference between day and night time temperatures can vary as much as 20˚C.

That means grapes take their time reaching optimal ripeness, and that time quite literally translates into better flavours.
It became part of Domaines Paul Mas in 2010 and has since expanded to 42ha of vineyards. We were struck by the classic nature of the Cabernet Sauvignon, and have shipped directly from the producer to bring you this stunning wine.
More Paul Mas wines

The Winemaker

Jean-Claude Mas didn’t start out as a winemaker. Though his father grew grapes, and he grew up with a love and appreciation for wine, it was marketing and advertising that first drew Mas’s attention.

Wine and winemaking came on the radar in the early ‘90’s, and he learnt in Bordeaux and from master Italian winemaker Giorgio Grai. The scene was set for Jean-Claude to take over the reins of the family business in 1999.

The objective was clear from the start. To draw upon the rich resources of his native Languedoc and produce wines that had genuine appeal based upon their flavours and style.

Then the family’s vineyards totalled 35ha. Today, Jean-Claude’s empire covers 11 estates and 600ha, with another 1,312ha providing grapes from trusted partner growers.

So, chances are, you’ve come across one of his wines, possibly the ‘Arrogant Frog’ label that’s done so well around the world. He started out focusing on the export market, believing “Selling wine to the French is like selling hamburgers to Americans.”
His objective is to be 100% organic by 2023. Across his huge size of vineyards, that’s no mean feat.

The Region

It’s the fourth largest wine region in France (after Bordeaux, Bordeaux Superieur, and Côtes du Rhône). There was a time when its production was so immense, Languedoc was responsible for one in ten bottles of wine produced in the world.

Size, of course, isn’t everything, and thankfully today the Languedoc is very much a wine region that focuses on quality. Geographically varied, and stunningly beautiful, it’s somewhere that richly rewards wine hunting.

Stylistically, it’s more akin to the Rhône than Bordeaux, but both those regions grapes make appearances here. It does have one major advantage over both though; that its prices are far more gentle on the pocket.
More Languedoc wines

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Aubergine & Mushroom Bourguignon

A vegan version on the classic Beef Bourguignon. Just as rich, just as rustic and in no way inferior. A glorious warming dish that invites earthy light and medium bodied reds think Domaine des Crès Ricards Cabernet Sauvignon.
Full recipe

Blackened Steak With Red Wine Jus

A simple rump steak calls for a full-bodied red to square up to the dense structure of the meat. Head to rich, structured reds with some oak ageing to give a touch of spice. Cabernet Sauvignon is a fine match.
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Frikkadels: South African Meatballs

These South African spiced meatballs are an easy pairing for red wines - the beef and pork combination will suit most medium-bodied reds but head for Merlot blends or warm climate Cabernet Sauvignon for the right combination of soft fruit and structure.
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