"Pale coral colour. Sprightly, lively and delicious. If this wine were a person, it would be bouncing on a trampoline in a floral hat holding a basket of English strawberries aloft in one hand and a black-pepper grinder in the other. A brilliant food mate. (TC)"
Jancis Robinson
Only 250 hectares of Carignan Blanc remains in the world, mostly in Languedoc. RARE-Carignan Blanc comes from a 70-year-old plot planted next to the sea.
We like it for its originality, vivacity, floral aromas and long finish.
RARE is rare.
Olivier Coste- winemaker
Carignan Noir is one of the great Mediterranean grapes. Today it may not be widely known. In old times, it was a Star in the Languedoc.To capture the essence, yields are limited by growing vines on stony soil with traditional gobelet pruning. It gives rich dark fruit and spice notes with ample freshness.
Olivier Coste
This wine comes from a small appellation that we love, but 100% Mourvèdreis illegal there. To allow you to discover it, we had to declassify it to "Vin de France.“ Et voilà! Now you can taste this wine full of fruit, spice and character."
Each inch of this wine gleams with polish and fervent care. Like the walnut-and-red-leather interior of a classic Jaguar S-type. Built to race, built for power.
Jancis Robinson
The wine: Château des Adouzes Le Tigre was simply sublime. Served chilled, it was the perfect complement to the night's decadent beef sukiyaki main course. The faint, but no less apparent, raspberry notes were delightful, providing a wonderfully layered experience.
Renee Chow
Rare schist soils with exceptionally low yields (20hl/ha) and old, deeply-rooted vines provide great depth and astounding balance to this wine.
Frère et Soeur is the fruit of our best plots. It is a rare and exclusive wine made with no compromises.
Oliver Coste
I enjoyed the William Henry Shiraz as it's full-bodied with a tingle of spiciness and fruitiness, and a sweet finish of velvety berry after taste. One observation is the wine has a strong start at the beginning but gets better as it breathes for a while. My personal preference would be to decant it first for a more pleasant experience. It tastes great with beef and pork stews, or any meats with intense flavor, as it compliments well with the wine.
Sean Low
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