The aim here is to highlight all the elegance of Cinsault, considered by Patricia Boyer-Domergue to be the most noble grape variety in Languedoc, much like Pinot Noir in Burgundy. Vinified like a great red wine for aging, it expresses all its elegance and finesse thanks to skilled work. The palate is delicate and silky, expressing crisp notes of spice and garrigue. A must-try from the estate!
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Eye
Ruby red color
Nose
Fresh, with notes of fruit, garrigue, and spices
Mouth
Attack with finesse and a lovely touch, crisp and delicious fruit notes tinged with spices. A definite balance.
Serve
At 16°C
Drink before
2028+
Food and wine pairings
Enjoy with red meat, small game (rabbit), lamb, etc.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Wine rating (2022 guide) 14.5/20 (2016 vintage) (Good wine)
Rated estate (2024 guide) 1*Star (Up-and-coming stars or quality winemakers producing good-quality wines; you won't be disappointed when tasting the wines from these estates)
About the estate:
This unique property, located in the poetic setting of the Causse de Siran, is run by Cécile Boyer-Domergue, with the continued support of her mother Patricia. Their wines are the result of exemplary integrity, focused on the cultivation of rare or forgotten grape varieties. The fruit expression on the nose is always slightly candied, while on the palate the wines display a rare elegance and great finesse of texture, particularly the pure Cinsault wines. The great vintages are only sold at their peak. The estate produces a lovely dry white wine made from forgotten varieties: Araignan Blanc, Riveyrenc Blanc and Gris, as well as a passerillé wine, Erme, in the spirit of the "noble wines" once produced in Minervois. We must applaud the uniqueness and strength of this approach, both winemaking and memorial, which offers an important benchmark not only for Minervois, but for the entire Languedoc region.
Customer rating
4/5
based on 2 reviews
Review and opinion by Mr. ROMAIN F. Published on 04/28/2024
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Note and opinion by Mr. FRANCK S. Published on February 3, 2023
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