Châteaux By Preignes Our Wines

Wines from the Languedoc carefully selected and structured with care and passion by Aurélie Vic. For several years, Aurélie has participated in the creation, blending and ageing of these unique wines. The Château collection brings us Appellation d’Origine Contrôlée wines that express the charms of the Corbières, Minervois and Malepère terroirs.

Château Mandirac

(AOP Corbières)

In the heart of wild Languedoc, between the cities of Narbonne and Carcassonne, crossed by the rivers of Obieu and Aussou, we come to the countr y of Corbières. This is where you can find a lovely vineyard “Audois” livened up by love of the wine and the the vineyard culture . Indeed, the “Château Mandirac”, aged of three hundred years, writes his history in the ink of Syrah and Grenache and applies to the realization of greedy wines which sublimate material and fruit.

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Château Mandirac

Harmonious! Deep garnet robe, intense nose of black mature fruits and spices, the wine already comes to light, our taste buds wriggle… because the material is already there, with an ample, fleshy mouth coming with silky and coated tannins. A rib of beef on good embers and stay in the shade, the afternoon will be beautiful.

Degree : 13,5%
Grape : 45% Syrah / 40% Grenache noir / 15% Carignan
Soil : Gravelous
Culture : « Gobelet »
Harvest : Mechanical
Yield : 45 - 50 hl/ha
Vinification : The whole grapes are placed in vats. The process of fermentation starts naturally. It starts with the juice that runs from burst grapes and also takes place into each grape. The maceration lasts from 8 to 12 days, it allows the full extraction of fruit flavours.
Service temperature : 16-18 °C.
At table : rib of beef on good embers and stay in the shade, the afternoon will be beautiful !

Château de Girard

(AOP Minervois)

Lined by the Canal the Deux Mers, more commonly referred to as the Canal du Midi, “Le Château de Girard” engraves history in Languedoc for almost four centuries. Dominating the plain of the Aude, at the heart of the appellation Minervois, its soil welcomed the first Mediterranean vine stocks on order of Romain who had already noticed, at the time, the wine-making potential of this region. Since then, “le Château de Girard” looks over its 130 hectares of vineyards and takes advantage of the exceptional Mediterranean climate to produce delicious and colored wines.

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Château de Girard

Now that’s the way to spend a good moment! Discover this beautiful wine of sun where the good ripe syrah dominates: a garnet dress suggests a molten and jammy nose which evokes notes of ripe fruits (black cherry, fig, prune) with a hint of liquorice. The mouth, with its coated tannins, expresses delicate flavors of garrigue, macerated black fruits, with an ending of black “zan”. We will enjoy it with a duck magret topped with fresh figs for a classy evening !

Degree : 14%
Grape : 60% Mourvèdre / 20% Syrah / 10% Grenache /10% Carignan
Soil : Schists/ Sandstones/ Rounded pebbles
Culture : Sustainable farming
Harvest : Mechanical
Yield : 45 à 48 hl/ha
Pressing : Traditional
Service temperature: 16-18 °C.
A table : We will enjoy it with a duck magret topped with fresh figs for a classy evening!

Pech Taulier

(AOP Malepère rouge)

Malepere – a wonderful winemaking area in Languedoc where all categories are combined! The region is a blend of Mediterranean (hot) and oceanic (wet) climates, a crossroads between polyculture and the grapevine, and provides a unique association of grape varieties from south-western France and the Mediterranean. Here, close by the Cité de Carcassonne, you can explore Château Pech Taulier and its wines.

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Pech Taulier

These wines lead you from surprise to surprise, there’s no doubt about it. To begin with, a deep colour, correctly presaging the wine’s concentration. Then the aroma draws you in with the intense notes of blackcurrant, liquorice and fresh pepper. The pleasure continues on the palate with aromas of tapenade, berries and cocoa… The combined effect is long-lasting and refined. A great wine to be served with a medium-rare rack of lamb and truffled mashed potatoes. Lunch is ready! A pure moment of delight...

Grape : 50% Merlot / 20% Cabernet Sauvignon / 20% Cabernet Franc / 10% Grenache Noir
Soil : Gravelous
Culture : pruning « Royat »
Yield : 50hl/ha
Vinification : Traditional harvest from destemmed and stoned grapes Alcoholic fermentation Extraction of the fruit by pumping-over and maceration 25 days Blending of different grape varieties in late winter.
Service temperature : 16-18 °C.
A table : A great wine to be served with a medium-rare rack of lamb and truffled mashed potatoes. Lunch is ready! A pure moment of delight...

Château Douzens

(AOP Corbières)

In the foothills of the Alaric mountain, right in the middle of garrigue and pine forests the “Château Douzens” watches over on its vineyards. Mostly syrah and grenache, its vineyard swept by the North wind here called « the tramontane », concentrates all the good flavors of the garrigue. Renowned Corbières, it produces quality wines with respect of the soil and fruit. Its history has been written for several generations without losing this méditerannéan know-how …

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Château Douzens

Elegant and complex! The grenache reveals beautiful steams of cherry, chocolate and coffee. The wine in general differenciates itself by an elegance of its tannins, with delicate flavors of garrigue, blueberry and wild mint. Make him a good leg of lamb with ceps, and do not forget the siesta !

Degree : 12,5%
Grape : Syrah, Grenache et vieux Carignan sélectionnés à la parcelle
Soil : Gravelous
Culture : Vines are ploughed. We do not use weedkiller Pruning is short to regulate the vine’s growth and its grapes yields. The vines shoots are tied up along vires to be given the favourable angle to ripen the grapes.
Harvest : Mechanical
Yield : 48/50hl
Vinification : The whole grapes are placed in vats. The process of fermentation starts naturally. It starts with the juice that runs from burst grapes and also takes place into each grape. The maceration lasts from 8 to 12 days, it allows the full extraction of fruit flavours.
Service temperature : 16-18 °C.
At table : Make him a good leg of lamb with ceps, and do not forget the siesta !

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