Winemaker Notes
Chateau de Campuget in Costieres de Nimes is a beautiful domaine dating back to 1640. The property has belonged to the Dalle family since 1941.
Chateau de Campuget wines are produced by respecting tradition while utilizing the most modern oenological techniques. Although equipped with stainless-steel tanks and modern tools, wines are made and matured in a traditional way, and quality is strictly controlled from the vineyard to the bottle. Chateau De Campuget's main varieties are Syrah and Grenache Noir for the grapevines classified in AOC. For white wines, the winery uses Roussanne and Grenache Blanc in Costieres de Nimes and Chardonnay in Vin de Pays.
An extensive appellation producing a diverse selection of good quality and great values, Languedoc spans the Mediterranean coast from the Pyrenees mountains of Roussillon all the way to the Rhône Valley. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and frequent risk of drought.
Virtually every style of wine is made in this expansive region. Most dry wines are blends with varietal choice strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Macabéo, Clairette, Piquepoul and Bourbelenc.
International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc and Cabernet Sauvignon.
The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.
Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône where it is used both to produce single varietal wines and as an important blending grape. Look for great New World examples from California, Oregon, Washington and cooler parts of Australia. Somm Secret—Viognier plays a surprisingly important role in the red wines of Côte Rôtie in the northern Rhône. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.