Alain Chabanon - Campredon 2018

Alain Chabanon, who settled in Montpeyroux in 1992 after working at Château Montus and in Corsica, also cultivates vineyards in Jonquières, Saint-André, Lagamas, and Saint-Saturnin. A pioneer in organic winemaking, Alain is one of the most refined and fascinating winemakers. While some of his vintages were occasionally the subject of debate in the past, magnificent new facilities have enabled him to take a significant step forward. The aging profiles, which were previously quite noticeable, will evolve significantly with the shift to large oak vats instead of barrels. Concrete “eggs” used for the Mourvèdre grapes have added a touch of freshness. A bit more body in the wines would allow the estate to compete in a higher league.

All the sensitivity and expertise of this great winemaker are evident in this cuvée made from Syrah, Grenache, and Mourvèdre, which has not been aged in oak. A light, fresh nose of grenadine and cherry, enhanced by notes of thyme and garrigue. The palate is refined and light, echoing the bouquet, delicately structured by velvety tannins and enlivened by a touch of acidity. Everything is refined, delicate, long-lasting, and absolutely delicious. The jury bows to such grace.

The son of teachers and a winemaking engineer, Alain Chabanon acquired vineyards in 1992 in Montpeyroux and the surrounding villages. He built his winery in the middle of his vineyard (17 ha), which is cultivated using organic methods (certified in 2002) and biodynamic practices (2011).

A precise and intense expression of red fruit flavors for Campredon, with a slight peppery note and a fresh finish.

Alain Chabanon settled on the outskirts of Montpeyroux in 1992 after learning the trade from Alain Brumont in Madiran and Count Peraldi on the “Isle of Beauty.” A dedicated and inspired winemaker, he quickly distinguished himself through hard work in the vineyard and bold decisions regarding viticultural practices, blends, and aging methods. Patience is key for these unpretentious, highly textured wines, which are aged in stainless steel, concrete eggs, or large oak casks and bottled late, once they have mellowed. The overall impression is balanced and precise, with exemplary management of terroir expression and ripeness. We commend the work that has gone into these wines and the distinct personality of each one.