Tête de Bélier Red - Languedoc

Tasting
Deep garnet colour with purple glints. A pronounced nose of ripe small black fruit, supported by delicate oak.

The palate, intense and generous, develops a fine aromatic range (red and black fruit, sweet spice, toast) with a balanced finish.

Terroir
Located 20 km north-east of Montpellier, the Puech-Haut terroir covers 100 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 (70%), Grenache (20%), Mourvèdre (8%), Carignan (2%)
Pairings: grilled red meat, rack of lamb, cheeses (Camembert, Munster), clafoutis...
Ageing potential: 10 - 12 years

Technical sheet

Vintage
2022
Grape varieties
Carignan, Grenache, Mourvèdre, Syrah
Yield
25 hl/ha
Soil
Clay-limestone, pebbles rolled by the Rhône in the Quaternary
Winemaking
Grape varieties vinified and aged separately in concrete vats for 3 to 4 weeks. Traditional vinification in barrels and large casks for 18 months. Blended at bottling.
Serving
16 - 17°C

THE CUVÉE

Tête de Bélier, AOP Languedoc red

Tête de Bélier red is a Puech-Haut wine in the AOP Languedoc. It blends 70% Syrah, 20% Grenache, 8% Mourvèdre and 2% Carignan, on clay-limestone soil with pebbles rolled by the Rhône in the Quaternary, with a yield of 25 hl/ha.

Its colour is deep garnet, with purple glints. The nose, marked by ripe small black fruit, is supported by delicate oak. The palate, intense and generous, develops a fine aromatic range: red and black fruit, sweet spice, toast. The finish is balanced.

Serve it between 16 and 17 °C with grilled red meat, a rack of lamb, cheeses such as Camembert or Munster, or a clafoutis. It can be kept for 10 to 12 years.

KNOW-HOW

Concrete, barrels and large casks

The grape varieties are vinified and aged separately in concrete vats for 3 to 4 weeks. Thanks to its thermal inertia, concrete easily holds the desired temperatures during vinification. This is followed by traditional vinification in barrels and large casks for 18 months. A foudre is a very large cask, holding 50 to 300 hectolitres: it gives the wine oxygen and finer oak, while preserving its freshness. The blend is only made at bottling, which allows the proportions of each grape to be adjusted.

FOOD & WINE PAIRINGS

Leg of lamb with garrigue herbs

Tête de Bélier Red is a perfect 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

Tête de Bélier red in brief

What is Tête de Bélier red?

It is a Puech-Haut red wine in the AOP Languedoc. It blends 70% Syrah, 20% Grenache, 8% Mourvèdre and 2% Carignan, with a yield of 25 hl/ha.

What does Tête de Bélier red taste like?

Its colour is deep garnet and the nose opens on ripe small black fruit and delicate oak. The palate, intense and generous, combines red and black fruit, sweet spice and toast.

How is Tête de Bélier red made?

The grape varieties are vinified and aged separately in concrete vats for 3 to 4 weeks, then in barrels and large casks for 18 months. The blend is made at bottling.

What dishes go with Tête de Bélier red?

Serve it with grilled red meat, a rack of lamb, cheeses such as Camembert or Munster, or a clafoutis.

At what temperature should Tête de Bélier red be served?

Serve it between 16 and 17 °C.

How long can Tête de Bélier red be kept?

It can be kept for 10 to 12 years, provided the bottle is stored at a constant temperature with good humidity.