# Château Barréjat Cuvée des Vieux Ceps (2021)

- **Producer:** Denis Capmartin
- **Colour:** red
- **Type:** still
- **Grapes:** Tannat, Cabernet Franc, Cabernet Sauvignon
- **Region:** South West France, France
- **Style:** Classic
- **Average price:** €7
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, blackberry, black cherry, vanilla, cedar, charred wood, leather, undergrowth, tobacco

## About this wine

Château Barréjat Cuvée des Vieux Ceps is a red wine from the Madiran appellation in Southwest France, produced by Denis Capmartin. The wine is a blend primarily featuring Tannat, with contributions from Cabernet Franc and Cabernet Sauvignon. The 'Vieux Ceps' designation highlights the use of very old vines, some dating back up to 200 years, which are a key element in the wine's character. The estate has been in the Capmartin family for four generations, with a focus on traditional winemaking methods. The vineyard practices include grassing over since 1960 and using organic soil improvers. Château Barréjat is recognized for its commitment to quality and value, with wines frequently receiving awards.

## Interesting facts

- Some vines for this cuvée are over 80 years old, with select parcels reaching up to 200 years.
- The vineyard has been grassed over since 1960, a long-standing commitment to soil health.
- The name 'Vieux Ceps' directly translates to 'Old Vines'.
- Château Barréjat is known for offering excellent quality at an accessible price point.

## Food pairing

The robust tannins and full body of this wine are well-suited to rich, protein-heavy dishes. The tannins bind with proteins in the meat, softening the wine and making the food taste richer. Hearty flavors in the food, such as game or herbs, can complement the wine's own complex notes.

## Wine making process

The production of Château Barréjat Cuvée des Vieux Ceps involves traditional winemaking techniques. Grapes are hand-harvested with yields carefully managed. Vinification includes long maceration periods of 21 to 25 days, followed by malolactic fermentation. The wine is then aged in new oak barrels. The estate has a long-standing commitment to sustainable viticulture, with the vineyard being grassed over since 1960 and the use of organic soil improvers.