# Terrasses du Larzac Rouge (2019)

- **Producer:** Domaine de Montcalmès
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah, Grenache, Mourvèdre
- **Region:** Languedoc-Roussillon, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, cherry, violet, black pepper, cedar, leather, game

## About this wine

Domaine de Montcalmès was founded in 1998 by Frédéric Pourtalié and his sister Muriel Fabre after withdrawing their family's vineyards from the local cooperative. Frédéric brought a stellar pedigree to the estate, having trained under winemaking icons Laurent Vaillé at Domaine de la Grange des Pères, Olivier Jullien at Mas Jullien, and Alain Graillot in Crozes-Hermitage. Located in the Terrasses du Larzac region of Languedoc, the estate covers distinct terroirs across Puéchabon, Aniane, Saint-Jean-de-Fos, and Saint-Saturnin-de-Lucian. Over the past two decades, Montcalmès has achieved cult status, widely regarded as one of the benchmarks for fine wine in southern France.

## Interesting facts

- Winemaker Frédéric Pourtalié trained under legendary masters Laurent Vaillé of Grange des Pères and Alain Graillot.
- Bottled according to lunar cycles during an Old Moon (Lune Vieille) without any fining or filtration.
- Cool north-facing limestone plateaus help Syrah and Grenache retain vital acidity during warm Mediterranean summers.

## Food pairing

The substantial structure, concentration, and ripe tannins of this Terrasses du Larzac demand protein-rich dishes that soften tannin perception. Earthy and herbal preparations highlight the wine's garrigue notes, while rich meats stand up to its intense palate.

## Wine making process

Farmed organically since 2015, the grapes are hand-harvested at low yields of 25 hectoliters per hectare from vines averaging 30 years of age. Each variety is fully destemmed, crushed, and vinified separately using native yeasts. Fermentation and maceration take approximately 30 days with regular mechanical cap punching (pigeage). The wines age separately by varietal for 24 months in used French oak barrels. Two months before bottling, the blend is assembled. Bottling takes place during an Old Moon (Lune Vieille) without fining or filtration.