Camille Cayran - Cairanne Antique 2010

Decanter

Guide Hachette des vins

About the wine:

A memorable list of awards for the Cairanne cooperative: five vintages selected and a “Coup de Coeur” to top it off for this 2010. A few figures to put the winery in context? 150 members, 900 hectares of vineyards, 35,000 hectoliters per year, and some four million bottles produced annually: what you might call a major player... But quantity can also go hand in hand with quality. Proof of this is the Antique cuvée, deemed exceptional. The nose, which one taster describes as “poisonous and diabolical”—it’s a compliment!—blends intense and original scents of hyacinth and violet, accompanied by notes of licorice. The journey continues with a smooth, refined, and elegant palate, where classic red fruit aromas meet more surprising notes of almond blossoms. Rarely complex, both powerful and subtle, this wine can be enjoyed now or in two years, on its own or paired with a delicate dish, such as a filet of beef.

About the estate:

Founded in 1929, the Cairanne cooperative is a major player in the region with its two flagship brands: Camille Cayran for the traditional retail sector and Victor Delauze for mass-market retailers. In 2020, it merged with the Cave de Sainte Cécile-les-Vignes to become Cave de Cairanne Camille & Cécilia. It now encompasses over 1,100 hectares and is expanding its offerings with an organic line.

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the estate:

Founded in 1929 in the southern Rhône Valley, the Cairanne cooperative is a model of success. It encompasses 330 hectares, cultivated by fifty-five members, yielding a production of 13,000 hectoliters of wine. In 2014, however, it was selling its production at rock-bottom prices to mass retailers, with a debt of 8 million euros. 
To get this old institution back on its feet, the winery hired Denis Crespo as director in 2015. With his intimate knowledge of the vineyards and wine, he succeeded in convincing the members that only quality pays off, by involving them more closely in the winemaking process. The grapes are harvested when ripe, and vineyard work is now carried out on a plot-by-plot basis. In the cellar, he revolutionized the winemaking process by using minimal sulfites, with some cuvées labeled “sulfite-free” to enhance tannin quality. 
 His goal: to achieve better balance. Above all, he has completely rethought the distribution channel, moving away from large retailers toward direct-to-consumer sales, the restaurant industry, and exports. The wines have made a huge leap in quality. We commend this collective effort, which has yielded significant results both in terms of wine quality and the long-term sustainability of the winemakers.

Jancis Robinson

James Suckling