La Terrasse d'Elise - IGP Hérault Pradelou 2023
93/100
RVF
91/100
Bettane & Desseauve
"An explosion of fruit, irresistibly indulgent!"
“It seems that successive vintages, whether good or bad, have no bearing on the charm of Pradelou, a captivating Cinsault with a delightful character.” (Le Guide RVF 2026).
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Eye
Vibrant ruby color
Nose
Fruity and light, with aromas of red and black berries, garrigue, and thyme, and hints of zan
Palate
Delicious, with great freshness, a distinct and explosive fruitiness, and superb balance
Serve
Decant at 17°C
Open
Let it breathe before serving
Drink before
2029
Food and Wine Pairings
Perfect for all your celebrations—a beautiful charcuterie platter, artfully prepared tapas, grilled meats, and international cuisine…
Bettane & Desseauve
Wine rated (2026 guide) 91/100
Rated estate (2026 guide): 2*Stars (A solid, recommendable offering, though slightly more consistent and uniform than the previous one)
About the estate:
Since 1998, Xavier Braujou has built a fine reputation with his estate located north of Montpellier, near Aniane. Production is limited, unfortunately, but it’s one of those cherished spots that people pass along by word of mouth. You can enjoy truly great wines there, such as the three reds tasted this year. Old vines, minimal yields, and meticulous work result in single-varietal wines that rank among the very best the Languedoc has to offer.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Wine rated (2026 guide) 93/100
Rated Estate (2027 Guide) 2*Stars (These exceptional estates, often blessed with fabulous terroirs, are must-haves that, thanks to the consistency and excellence of their wines, deserve a place in the cellars of discerning wine lovers)
About the wine:
It seems that the successive vintages—whether good or bad—have no bearing on the appeal of Pradelou, a captivating Cinsault with a delightful charm.
About the estate:
The son of a winemaker, Xavier Braujou has built his own estate, divided between Aniane and Saint-Jean-de-Fos. This solitary and determined artisan winemaker, a former lumberjack, crafts wines of great character—the result of immense effort on old goblet-trained vines with very low yields (20 hl/ha on average). His guiding principle can be summed up in two words: finesse and freshness. Unbound by the constraints of appellation regulations, he has always produced single-varietal wines and blends his different terroirs. Extraction is very gentle, and aging is prolonged; the wines never come into contact with new oak.