Castelmaure : N°3 de Castelmaure 2014

Tasting characteristics and advice for N°3 de Castelmaure 2014

Tasting

Color

The color reveals a deep garnet hue with violet highlights.

Nose

The nose reveals a powerful bouquet of ripe black fruits (blackberry, blueberry, blackcurrant), accompanied by spicy notes of pepper and licorice. Aromas of garrigue and rosemary mingle with subtle woody touches evoking butter and caramel. With aeration, nuances of cocoa, leather and undergrowth enrich the aromatic palette.

Palate

The attack is direct and generous, revealing a silky texture carried by elegant, perfectly integrated tannins. The palate offers a fine balance between power and finesse, with a fleshy core and ripe tannins. The finish lingers harmoniously with notes of garrigue and spices.

Food and wine pairings

This wine is an ideal match for roasted or braised red meats, lamb with Herbs de Provence, game in sauce, or cassoulet. It also pairs very well with aged hard cheeses such as brie or dry goat cheeses.

Serving and cellaring

N°3 de Castelmaure 2014 is best enjoyed at a temperature between 16 and 18°C. Decanting for one to two hours allows it to fully express its aromatic complexity. This wine can be enjoyed until around 2029.

The power and refinement of a Corbières wine

The estate

Founded in 1921 in Embres-et-Castelmaure, in the heart of the Corbières in Languedoc, Castelmaure is a wine cooperative bringing together around 60 members and 440 hectares. The estate is now chaired by Patrick de Hoym de Marien, with the decisive support, since the 1990s, of winemaker Bernard Pueyo in its qualitative direction. A refusal of mechanization, hand harvesting, emblematic Carignan and the invention of carbonic maceration applied to Carignan set the cellar apart, further enhanced in 2019 by a conservatory of 79 ancient grape varieties.

The vineyard

The Corbières vineyard from which this wine comes stretches across terroirs of remarkable geological diversity. The plots lie on poor, stony soils, split between clay-limestone in the southeast and schist in the northwest. This geological duality gives the wines a combination of power and finesse. Yields, deliberately limited to around 35 hectoliters per hectare, encourage aromatic concentration. Some century-old vines add depth and complexity. The harvest is carried out by hand, with careful transport of the grapes in traditional hods.

The vintage

The 2014 vintage in Languedoc benefited from favorable conditions. This year enabled quality-focused producers to reach their technical goals, with an optimal balance between grape ripeness and freshness.

Winemaking and aging

N°3 de Castelmaure 2014 is made using methods combining tradition and technical precision. After cold pre-fermentation maceration, fermentation takes place under strict temperature control. The wine is then aged in French oak barrels for 12 to 14 months, including around 25% new barrels. This maturation on fine lees adds textural richness and aromatic complexity, while preserving the expression of fruit and terroir.

Grape varieties

Syrah (40%), Grenache Noir (35%) and Carignan (25%).