Cabardes

Production

Twenty-eight wine producers call Cabardes home, and three significant cooperatives also make wine in the area. Together, grape growers and winemakers in Cabardes tend 540 hectares of vines, most of them planted in rocky and gravelly soils in the Montagne Noire’s foothills.

Cabardes specialises in red wine, often produced by blending grapes. Around 80% of the appellation’s output is red. Rosé wine makes the rest of the appellation’s production, usually bled out of fermentation tanks containing red grapes. This is called saignée in France and means that the reds are concentrated and age-worthy, while rosé is a by-product of red winemaking, and it’s meant to be enjoyed young. Of course, this also means Cabardes rosé is rich and bold for the category.

Cabardes appellation might be relatively new, but winemakers in the area have been producing wine for several decades — the area was a VDQS region since 1973, a now-deprecated category. The appellation produces almost 20,000 hectolitres of wine from its vineyards spread throughout 18 communes. 

Perhaps what’s most interesting about the wine production in Cabardes is the appellation’s rules. Grape growers must grow both Mediterranean and Atlantic grapes, and they must blend them to make wine as well. This is unique in the complex world of French wine.

Grape Varieties and Blends

Eight varieties comprise most of the vineyards planted in Cabardes. Cabernet Franc, Cabernet Sauvignon, Merlot, Syrah, Grenache, Cinsault, Cot (Malbec) and Fer Servadou.

Syrah comprises around 33% of the vineyards, followed by Merlot with 25%. Growers have planted Cabernet Sauvignon in 14% of the vineyards, and Grenache represents 12% of the total plantings. Cabernet Franc comprises 11% of Cabardes’ vineyards, leaving the rest to the lesser-known varietals.

On the Atlantic front, Cabernet Sauvignon, Cabernet Franc and Merlot rule Cabardes’ vineyards. The Mediterranean representatives are Syrah, Grenache and Cinsault. Cot and Fer Servadou are better known in Southwest France, in Cahors AOC and Marcillac AOC, respectively.

On the market, 42% of the wines from Cabardes are made with a combination of Cabernet-Grenache-Merlot-Syrah. Other typical blends, mainly Cabernet-Merlot-Syrah, and Grenache-Merlot- Syrah, cover 22% of the wines in the market. All of Cabardes’ wines are blends, which means no two bottles are alike. 

Buy Cabardes Wines from Hourlier Wines

Hourlier Wines is constantly building relationships with French winemakers, guaranteeing we represent the finest wines in every appellation and region. That’s also the case with wines from Cabardes. Of course, these robust reds are bestsellers, and it’s hard to keep up the region’s limited supply.

Concentrated in the mouth, this wine shows a good balance between blackcurrant fruits and length, blended between Mediterranean (Syrah 30% and Grenache 15%) and Atlantic (Cabernet 35% and Merlot 20%) grapes. It is ideal for pairing with roasted beef or cheeses.

FAQ

Where does Cabardes wine originate?

Cabardes is a 5,000+ hectare appellation with 540 hectares of vineyards north of the Mediaeval city of Carcassonne, Languedoc-Roussillon, Southern France. The wine region lies in the foothills of the Montagne Noire. Along with Malepere AOC, Cabardes is one of the appellations in Languedoc-Roussillon, located farther to the west. Cabardes neighbours Minervois to the East and Malepere to the South. 

What does Cabardes wine taste like?

Cabardes wines are primarily red and always made with a blend of Atlantic and Mediterranean grapes. These wines offer ripe red and black fruit aromas with hints of undergrowth, leather and oak spices over textural palates blessed by medium acidity and a noticeable alcoholic warmth. These wines are very well balanced. Cabardes also produces rosé, which is refreshing and always fruit-forward and expressive. 

Which food groups pair well with Cabardes wine?

Cabardes red is perfect with lean red meat and white meat. Beef cuts like fillet mignon benefit from the present but round tannins. Pork and roasted poultry are also excellent partners for red Cabardes. Semi-hard cheese, including Cheddar, Gouda and others, are ideal for this type of red, and fatty dry-cured meats and sausages also shine with a glass of Cabardes in hand. For Cabardes rosé, cured meats and acidic food, including tomato sauces, are fantastic pairings. Cabardes rosé is also lovely when served slightly chilled on its own as an apéritif.