LAURENT CAZOTTES PAST WINES

2020 MARCOTTE ROUGE

This cuvée is made from a blend of Duras, Braucol, and Syrah. The former is a dark coloured, peppery variety indigenous grown almost exclusively in the Tarn. Braucol, also known as Fer, is a traditionally tannic grape variety domesticated from a wild source in the region over three centuries ago. The grapes are harvested early and treated gently to make a more quaffable rendition. 12% ABV

2020 BULLEVERSANT

This wine is made from Mauzac Vert grown on clay and limestone in Gaillac. The grapes are direct pressed into tank for fermentation. Before the wine is fully dry, the tank is chilled, arresting fermentation. The wine is then bottled to undergo secondary fermentation when it warms up again. Laurent refers to this as the Méthode Gaillacoise. 11% ABV

2020 RACKHAM

This wine is made from biodynamically farmed Jurançon Noire (Folle Noire) from on limestone and clay. Laurent has reduced his maceration time to three days to limit extraction. The wine undergoes fermentation and élevage in concrete before being racked the following summer and bottled. 13% ABV

CHAMPETRE BLANC

This wine is made from Mauzac Blanc grown by his neighbour. The farming is no-till organic which helps promote cover crops that improve soil health and vineyard biodiversity. The grapes are whole-cluster pressed into tank for a cool overnight settling before being racked into tank for fermentation and élevage. This cuvée is lightly filtered before bottling with judicious SO2. 12.5% ABV  

ADELE

This wine comes from Mauzac Rose planted on a combination of limestone and clay. This grape variety is a mutation of Mauzac Blanc and features pink skins. The grapes are direct pressed into tank where the juice undergoes a cold debourbage overnight. After a quick racking off the solids, the wine is fermented in concrete. 13% ABV

2020 PRUNELART

With just over 30ha left, Prunelart is an incredibly rare grape. This father to Malbec produces deeply coloured wines with plenty of intensity. The vineyard is farmed biodynamically and features the regions typical limestone-clay soils. The grapes are destemmed into tank for a three-day maceration before being pressed off. After a short élevage, the wine is bottled, traditionally without added sulphur. 14% ABV

NOIX DE PAYS D’OC

This aperitif is made by macerating fresh green walnuts in a combination of Jurançon Noir wine and brandy for upwards of 36 weeks. The free run liquid is racked off while the pressings are redistilled. The two components are then blended into a solera until the following vintage. 17% ABV