40ème - Languedoc | Puech-Haut

Tasting
The deep morello cherry colour offers an intense bouquet of ripe red fruit, then opens onto more candied aromas with notes of toast.

The palate, balanced and powerful, reveals aromas of small black fruit, tinged on the finish with a touch of liquorice.

Terroir
Located 20 km north-east of Montpellier, the Puech-Haut terroir covers 150 ha at altitudes ranging from 50 to 150 metres. This terroir of rolled pebbles is shaped by the maritime climate.

Information

Appellation: AOP Languedoc
Grape varieties: Syrah, Grenache, Carignan
Pairings: game, confit leg of lamb, dry-aged rib steak with ceps, blueberry tart...
Ageing potential: 12 years

Technical sheet

Vintage
2021
Grape varieties
Carignan, Grenache, Syrah
Yield
18 hl/ha
Soil
Clay-limestone, pebbles rolled by the Rhône in the Quaternary
Winemaking
Vinified without SO2. Cold pre-fermentation maceration of whole grapes, followed by carbonic vinification in concrete vats with indigenous yeasts. No sulphites added during vinification and ageing, only at bottling. Aged in new barrels for 18 months.
Serving
16 - 17°C

THE CUVÉE

40ème, AOP Languedoc red

40ème is a Puech-Haut red in the AOP Languedoc. It blends Syrah, Grenache and Carignan, on clay-limestone soil with pebbles rolled by the Rhône in the Quaternary, with a yield of 18 hl/ha. Located 20 km north-east of Montpellier, the Puech-Haut terroir covers 150 ha, between 50 and 150 metres above sea level, under the influence of the maritime climate. The AOP Languedoc replaced the Coteaux du Languedoc appellation in 2007; its reds are based mainly on Grenache, Mourvèdre and Syrah, with Carignan as a complement.

Its colour is a deep morello cherry. The nose offers an intense bouquet of ripe red fruit, which then opens onto more candied aromas and notes of toast. The palate, balanced and powerful, reveals aromas of small black fruit and ends with a touch of liquorice.

Serve it between 16 and 17 °C with game, a confit leg of lamb, a dry-aged rib steak with ceps or a blueberry tart. It can be kept for 12 years, provided it is stored at a constant temperature with good humidity.

KNOW-HOW

Whole grapes and indigenous yeasts

The whole grapes first undergo a cold pre-fermentation maceration: keeping the harvest cool for several days before fermentation makes it easier to extract colour and aroma precursors. This is followed by carbonic vinification in concrete vats: the whole bunches ferment in a vat saturated with carbon dioxide, and this fermentation inside the berries gives fresh fruit aromas and more discreet tannins. It is carried out with indigenous yeasts, meaning non-selected yeasts that come from the grapes, the equipment or the cellar. No SO2 is added during vinification and ageing, only at bottling. Ageing lasts 18 months in new barrels.

FOOD & WINE PAIRINGS

Leg of lamb with garrigue herbs

40ème is a wonderful match for a leg of lamb with garrigue herbs. Discover our recipe and our sommelier's serving tips.

See the recipe

THE COLLECTION

Other cuvées

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IN BRIEF

40ème in brief

What is 40ème?

It is a Puech-Haut red in the AOP Languedoc, blending Syrah, Grenache and Carignan. Its vines grow on clay-limestone soil with pebbles rolled by the Rhône in the Quaternary.

What does 40ème taste like?

The nose offers ripe red fruit, then candied aromas and notes of toast. The palate, balanced and powerful, combines small black fruit and a liquorice finish.

How is 40ème made?

The whole grapes undergo a cold pre-fermentation maceration, then carbonic vinification in concrete vats with indigenous yeasts. The wine is aged for 18 months in new barrels, with no SO2 added before bottling.

Which dishes go with 40ème?

It goes with game, confit leg of lamb, dry-aged rib steak with ceps or blueberry tart.

At what temperature should 40ème be served?

Serve it between 16 and 17 °C.

How long can 40ème be kept?

It can be kept for 12 years, provided it is stored at a constant temperature with good humidity.