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Domaine Cabirau Maury Sec Serge and Nicolas 2015

Other Red Blends from Languedoc-Roussillon, France
  • RP94
  • WW92
14.5% ABV
Other Vintages
  • RP93
  • JD93
  • RP93
  • WS90
  • RP95
  • RP91
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3.8 14 Ratings
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3.8 14 Ratings
14.5% ABV

Winemaker Notes

The softness of Grenache is balanced by the mineral backbone extracted from the schistous soils. The Syrah and Carignan add pronounced spicy and peppery components. Intense yet subtle…

Enjoy with the richest and most intricate of meals.

Blend: 60% Grenache, 28% Syrah, 12% Carignan

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
One of the blockbusters in the vintage is unquestionably the 2015 Maury Sec Serge & Nicolas. Made from the usual blend of 60% Grenache, 28% Syrah and 12% Carignan that was brought up primarily in tank, it has awesome notes of blackberries, licorice, crushed rocks and violets. With off the charts purity, full-bodied richness and finely polished tannin, it’s guaranteed to put a smile on your face over the coming 5-7 years.
WW 92
Wilfred Wong of Wine.com
A multi-faceted experience, the 2015 Domaine Cabirau Serge & Nicolas Maury Sec explodes on the palate with bold black fruit, distinctive black pepper, and savory spices. Its delectable flavors pair well with a comforting lamb stew. (Tasted: September 6, 2017, San Francisco, CA)
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Domaine Cabirau

Domaine Cabirau

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Domaine Cabirau, France - Other regions
After 27 years in the wine business, Hand Picked Selections President Dan Kravitz took the plunge and purchased 13.5 acres of vineyard land in the Roussillon! The Domaine (taking its name "Cabirau" after the name of the vineyard itself) is in the village of Maury, which will receive its own sub-appellation for Côtes du Roussillon next year. It is planted entirely to Grenache, and is comprised of 12 almost-contiguous parcels on a high stony hill just below the famed old Cathar fortress of Queribus. 10 acres are planted with 20-25 years old vines, with vines in remaining acreage averaging more than 60 years in age.
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Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is 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, Maccabéo, Clairette, Piquepoul and Bourbelenc.

International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. 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.

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Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

GZT20471531_2015 Item# 314048