Grande Cuvée <br>2016

Grande Cuvée


26,53  / 1000 ml


The heritage of our Bordeaux history: old Cabernet Sauvignon de Provence. A Cuvée that will age happily at least until 2025. 


AOP Côtes de Provence

Grape varieties: 80% Cabernet Sauvignon, 20% Syrah
Vinification: Cuve ovoïde (Œuf de Beaune) and stainless steel tanks, aged for 18 months in barriques (Seguin Moreau, Stockinger)
Alcohol: 14,5%
Residual sugar: 0,6 g/L
Acidity: 3,2g/L
SO2: 28 mg/L

Best drinking: Serve at 17-18°C to appreciate its balance between tannins, freshness, spices and presence on the palate. At least until 2025.


SKU: RGC16 Category:


Wine description

It is all about our 5 hectares of Cabernet Sauvignon "Vieilles vignes", planted between 1951 and 1978. 40-60 year old vines, when properly handled, give a special wines. Old vines are rooted more deeply, are more resistant to drought, produce smaller crops. The average yields decrease leading to more concentrated, intense wines in brief wines from old vines taste more intense and profound, they embody "terroir". In our case, the heat of the summer days, the freshness of the nights and the Mistral. After a manual harvest we first vinified the Cabernet Sauvignon and Syrah separately in temperature-controlled stainless steel vats. After "blending" the maturing continued for 15 months in barrels. A wine to keep for the next five to eight years. Delivered in traditional wooden wine box (OWC)


The colour is dense, purple, with copper and violet reflections.
The aromatic framework evokes a beautiful maturity with sunny aromas of garrigue, spices, dried fruit, and camphor.
The palate is frank, powerful, with a nice volume and coated tannins
The finish is rich and well structured, combining freshness, sweetness and spicy notes.


Tasting it without accompaniment - perhaps with a book or classical music - gives the true perception of the Grande Cuvée. At the table, grilled meats such as veal chops, leg of lamb or lamb chops go perfectly with young vintages. Avoid sauces. From 5 years old, the wine reveals more complex tertiary aromas. It becomes a winter or autumn wine that calls for more elaborate dishes, a duck breast, a bloodied pigeon. Use beautiful flared glasses at the base and closed at the top to instantly perceive the aromas and the wine's voluptuousness and generosity.


Stay with extra mature hard cheeses, a Parmigiano Reggiano made from cows’ milk, or a mature Gouda.


Gold -Medal Challenge Millésime Bio 2020:

The 2020 edition of the Challenge Millésime Bio competition, chaired by Jean-Luc Rabanel, chef of the 2-star restaurant "L'Atelier" in Arles, awarded our 2016 Grande Cuvée a gold medal

The Challenge Millésime Bio contest, the official competition of the Millésime Bio international trade fair, is the largest international organic wine competition. Every year, more and more winegrowers register their vintages for the biggest organic wine tasting.

Millésime Bio has been held in Montpellier since 1993. It is an international fair organized by an interprofessional association of organic winegrowers and presents only organic and biodynamic wines. The Challenge Millésime Bio competition has been held every year since 2007. The jury is presided by great personalities from the international wine and food world. The jury's tasters come from all areas of the wine industry (oenologists, sommeliers, wine merchants, technicians, journalists and enlightened wine lovers). The rules of participation laid down (limitation of the total number of samples and the number of samples per company) have made it possible to maintain the presence of an exclusively professional jury and thus ensure an optimum level of quality.

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