Castelmaure : La Pompadour 2023

Characteristics and tasting tips for La Pompadour 2023 by Castelmaure

Tasting notes

Colour
The wine displays a brilliant ruby hue.

Nose
The nose is powerful, revealing aromas of cherry and raspberry jam. Fresh notes of very ripe blackcurrant come through intensely in a resolutely fruit-driven profile. Discreet oak brings a subtle hint of vanilla.

Palate
The palate charms with its roundness and breadth. The texture is smooth and generous, offering a rich, indulgent structure.

Food and wine pairings

This cuvée is a perfect match for sautéed free-range chicken with morels. It also pairs well with a cheese platter. For special occasions, it elevates a haunch of venison with grand veneur sauce.

Serving and cellaring

La Pompadour 2023 is best enjoyed at 18°C. Ready to drink now, this cuvée will continue to develop until around 2032.

A generous, indulgent Corbières wine with Mediterranean accents

The estate

Founded in 1921 in Corbières, the Cave Coopérative de Castelmaure is now chaired by Marc Labatut and managed by Antoine Robert. It brings together some sixty members who farm around 440 hectares. The cooperative stands out for harvesting its entire crop by hand into traditional comportes, and for its strong environmental commitment (HVE certification and organic conversion underway).

The vineyard

The vines of La Pompadour thrive on the typical terroirs of Corbières, characterised by limestone and schist soils. Old Carignan vines bring depth and character to the blend.

Winemaking and ageing

The vinification of La Pompadour 2023 uses different techniques depending on the grape variety. Carignan and Syrah undergo carbonic maceration for 10 to 15 days, while Grenache is vinified traditionally after destemming. The wine is aged for 12 months in a combination of vats, to preserve its fruity core, Bordeaux barrels and a 50-hectolitre foudre, to add complexity.

Grape varieties

This Languedoc wine is a blend of Carignan (52%, from old vines), Syrah (26%) and Grenache (22%).