Domaine de la Cavaliere - 'Biquette' - Cinsault, Grenache, Syrah, White Blend - Vaucluse, FR - 2023

Notes from the Winery/Importer

Grape Varieties: 35% Cinsault, 35% Grenache Noir, 20% Syrah, 10% white grapes (likely local Provençal white varieties, blended in the field). Name Origin: "Biquette" is a proprietary name, a familiar term for a female goat, often used playfully. For this red, the name evokes an approachable, lively, and naturally expressive character, reflecting its easy-drinking style. Terroir: Clay-limestone soils. Yield: A low yield of 30 hectoliters per hectare, indicating concentrated fruit from the old vines. Vintage Notes (2023 Provence - Red Grapes): The 2023 vintage in Provence was generally characterized by warm and dry conditions, with a very dry start to the year. However, late summer rains helped bring balance. For red wines, this resulted in grapes that were generally ripe and concentrated, producing wines with good fruit intensity and freshness. The careful organic farming and winemaking at Domaine de la Cavalière would have focused on capturing the vibrant fruit and inherent drinkability, even in a warm vintage. Vinification and Aging: Domaine de la Cavalière applies its rigorous natural winemaking principles to "Biquette" Rouge. Following hand-harvesting, the wine undergoes a cold pre-fermentation infusion, followed by liquid-phase fermentation. Alcoholic fermentation occurs spontaneously with indigenous yeasts in stainless steel tanks, with no additions. Vinification and aging take place exclusively in stainless steel vats, ensuring no oak influence and preserving the wine's freshness and primary fruit characteristics. The wine is unclarified and unfiltered, receiving only a homeopathic dose of SO2 at bottling, reflecting the domaine's commitment to natural expression. Appearance: The wine displays a bright, charming ruby red color, likely with purple or translucent edges, indicative of its youthful and lightly extracted style. Its clarity reflects its natural presentation. Nose: The nose is charming with lifted aromas of fresh forest fruits, notably red berries like wild strawberry and raspberry, along with juicy cherry. Hints of floral notes from the Cinsault and perhaps a delicate spiciness from the Syrah add complexity, making for a very inviting and pure aromatic profile. Palate: The palate is immediate and juicy, presenting a fluid and light body that is exceptionally drinkable. It is pleasantly fresh, marked by vibrant fruit, especially cherry, which intensifies the sapidity at the finish. The wine is characterized by its remarkable drinkability, offering a refreshing and very enjoyable experience that reflects the simplicity and natural expression of the grapes and terroir. The tannins are very soft and well-integrated. Body: Light-bodied, with a fluid texture. Finish: The finish is pleasant and juicy, with the cherry fruit and sapidity intensifying, leaving a refreshing and highly quaffable impression. Food Pairing Suggestions: This "Biquette" Rouge is designed for enjoyment and versatility, especially for lighter occasions. It is perfect to drink with a cheese board and goes well with a variety of pasta dishes. Its light, fresh, and juicy character also makes it ideal for roasted poultry or lighter proteins like pork, grilled or oven-roasted vegetables (butternut squash, leeks, fennel), and starters. It can even be served slightly chilled. Potential for Aging: The 2023 Domaine de la Cavalière Vin Rouge "Biquette" is crafted for immediate pleasure and its fresh, juicy profile. While its natural purity will allow it to remain enjoyable, it is best consumed within 1-3 years of its vintage (until 2025-2027) to appreciate its lively fruit and drinkability. It is not intended for extended cellaring.

Notes on the Producer

Producer Background: Domaine de la Cavalière is nestled at 320 meters altitude in Lourmarin, Provence, France, between the Rhône and Provence regions. The domaine is committed to a holistic, sustainable, and organic approach to viticulture, aiming to create a polycultural haven. Clément Mengus oversees the winemaking and general management of the estate. He and the team meticulously tend to the organically farmed, hand-harvested vines, prioritizing healthy viticulture and pure expression of their terroir. In the cellar, their philosophy is strictly natural: spontaneous fermentation with indigenous yeasts, no chemical yeasts, enzymes, or other harmful winemaking products. They bottle their wines unfined and unfiltered, with only a homeopathic dose of SO2, ensuring an authentic and unadulterated reflection of their land.