Chateau de Gaure Cuvee Pour Mon Pere

Château de Gaure's red wine is also exceptional, made from Carignan, Syrah, Grenache, and Mouvedre grapes. This beautiful blend is aged for a long time in oak barrels, giving it great depth.

Organic viticulture at Chateau de Gaure

The Château de Gaure, in its current form, developed in the 18th century, but dates back to a 1st-century Roman villa. Pierre Fabre (an engineer, artist, and winemaker by profession) purchased this historic site between Carcassonne and Limoux in 2005. Diverse soil types, from clay to gravel, woodlands, and vineyards, foster enormous biodiversity in the region. Therefore, the decision to produce organically from the outset was quickly made. The climate of Limoux is significantly cooler than in other Languedoc regions. Combined with the significant temperature fluctuations during the day and at night, the soils described here allow for white wines of delicacy and balance. Pierre Fabre sought and found other terroirs for his red wines: in the slightly higher Vallée de l'Agly with its slate soils, but also in the warmer communities of Tautavel and Maury with their extremely stony soils.

The vinification of Chateau de Gaure Cuvee Pour Mon Pere

Only when the grapes have reached their optimum ripeness are they harvested by hand. The grapes are transported in small 15-kilo crates to the winery in Rouffiac. This preserves the integrity and quality of the grapes. The harvest is then sorted and transported in concrete tanks. A pre-fermentation period begins, maceration before fermentation begins, allowing the development of indigenous yeasts. Maturation then takes place for eight to twelve weeks before aging in barrels. With this wine, the Château de Gaure winery once again demonstrates the high level of quality it produces. Exceptionally high indeed. Cuvée Pour Mon Pere Rouge Château de Gaure has an open aroma with notes of herbs, violets, currants, and vanilla. The palate is ripe and soft, deliciously creamy, with southern spiciness, sweet cherries and plums, licorice, thyme, firmness, good acidity, and a touch of bitterness.