|Son of a wine grower in the Garde and former director of Crowncork, a leading Belgian corporation, Pierre Fabre sold his company in 2001. He decided to realize his dream and make quality wine in the Languedoc - his father made bulk wine. In 2004, he found and purchased the Chateau de Gaure, an estate near Carcassonne with 200 ha of land and the castle in the middle. The property dates back to prehistoric times and was once the site of an ancient Oppidum -a large defended Iron Age settlement. Numerous relics have been found scattered throughout the property. In addition to being an accomplished winemaker, Pierre is also a talented artist. His paintings adorn the walls of the cellar and each vintage, he creates new art for his labels. Not only is the wine itself a work of art, the bottle is also truly a distinct representation of Pierre and his artistic vision. Pierre once said, “painting has always been a way to escape to a better world”.|
Farming practices/vinification: Organic. The parcels used for the white are certified organic since 2007. The parcels used for the reds are either certified organic or in conversion. In the cellar, only indigenous yeasts are used. Very little sulfite is added: 1gr per hectoliter at pressing, before the fermentation, to avoid bacteria then 1 gr at bottling. Total: 20 to 25 mg sulfite per hectoliter. The wines are not fined and vegan friendly.
|Chateau de Gaure Website|
70% Chardonnay, 20% Chenin, 10% Mauzac - 40 year old vines. The Chardonnay gives structure, the Chenin brings acidity, complexity and floral notes while the Mauzac provides freshness and apple/pear notes.
The grapes are hand picked in small boxes and manually sorted in the cellar before pressing. Fermented and aged on the lees in new French oak barrels for 8 to 12 months. Light filtering before bottling. 1300 cases produced.
|AOP Limoux. 90% Chardonnay, 5% Chenin, 5% Mauzac. The grapes are hand picked in small boxes and manually sorted in the cellar before pressing. Fermented with native yeasts and aged on the lees in 1 to 8 year old French oak barrels for 9 months. Goes through malolactic fermentation. Light filtering before bottling. 13,200 bottles produced. 14% alcohol. |
60% Syrah, 20% Grenache, 20% Carignan.
The grapes are hand picked in small boxes and manually sorted in the cellar before being destemmed and pressed. They are then fermented in concrete tanks with native yeasts, and aged 12 months in 3 to 10 year old barrels. Light filtering before bottling. 12,000 bottles produced. 14% alcohol.
|Pour Mon Père|
The cuvées is named in homage to Pierre's father, who passed away in 2009. 55% Carignan and 5% Grenache, both from 80 years old vines - 30% Syrah and 10% Mourvedre, both from 30 years old vines.
Soil: Granite, schist and limestone.
The grapes are hand-harvested in small boxes and manually sorted in the cellar before being destemmed and pressed. They are then fermented separately in concrete tanks with native yeast, before being blended and aged in new and older French oak barrels for 12 months. Light filtering before bottling. 10,800 bottles produced. 14% alcohol.
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