Castelmaure : La Grande Cuvée 2006
Stock currently at the producing estate – Will ship after 23 April 2026
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DeliveryFree Home delivery for orders exceeding € 300
Guaranteed provenanceWines sourced directly from the producing estates
Description
Tasting characteristics and advice for La Grande Cuvée 2006 from Castelmaure
Tasting
Appearance
With an intense red hue and violet highlights, this wine shows fine concentration.
Nose
The nose reveals expressive aromas of small black berries, underlined by toasted and roasted notes from barrel aging.
Palate
On the palate, this wine displays a powerful, broad and dense structure. The tannins are well integrated and the finish is remarkable, offering long-lasting aromatic persistence.
Food and wine pairings
This Corbières is a perfect match for duck breast with green peppercorn sauce or a flambéed woodcock. It also pairs beautifully with grilled red meats or red meats in sauce.
A powerful and balanced Corbières wine
The estate
Founded in 1921 in Embres-et-Castelmaure, in the heart of Corbières in the Languedoc, the cooperative winery Castelmaure brings together around 60 member winegrowers who collectively farm 440 hectares of schist hillsides near the Mediterranean. Collectively owned by its members, it is run by Antoine Robert, under the presidency of Patrick de Hoym de Marien, with the expertise of oenologist Bernard Pueyo.
The vineyard
The grapes for La Grande Cuvée come from plots located within the Corbières appellation, planted on schist and limestone soils. These terroirs give the wine its characteristic minerality and assertive tannic structure.
The vintage
The 2006 vintage in the Languedoc was marked by weather conditions that required rigorous grape selection and careful management of the winemaking process to preserve the wine’s balance.
Winemaking and aging
The grapes for La Grande Cuvée 2006 are hand-harvested with pruning shears and transported in small crates. After destemming and crushing, the grapes are pneumatically pressed. Fermentation takes place at a controlled temperature of 25°C, followed by a traditional maceration of around 15 days. The wine is then aged for 10 to 12 months in 220-liter French oak barrels.
Grape varieties
Grenache Noir (50%)
Syrah (50%)
