Chateau d'Agel, Minervois, 'Caz'Ailes'

Inviting notes of ripe black fruits, spice and a touch of black olive define this Southern French blend with a rich palate showing great balance and a fruity finish.

Producer Note

In eastern Minervois, nestled at the foot of the Montagne Noire, is the village of Agel. In the historic centre stands a superb medieval castle, the oldest parts date back to the 12th century. For over 200 years the Château has remained within the Ecal family. In the 1960s, the Ecal-Besse family undertook the restoration of the Château and sold the vineyard to Pierre Fil, who worked diligently for years to expand the estate. The wine estate’s future took a new direction in 2003 when Robin Budowski, a wine enthusiast, saw the potential of the high-quality terroir and purchased the estate. Robin had a vision of cultivating the estate sustainably and in harmony with nature. In 2018, he was joined by Olivier Ringot, an accomplished winemaker, who with a shared passion and vision for an ecological approach began producing rich, concentrated wines with wonderful purity of fruit which convey the nuances of the Minervois terroir

Vineyard

Château d'Agel is in the easternmost part of Minervois appellation on the Cazelles Plateau, located at 180 to 220 metres above sea level. The terroir is distinguished by its stony limestone soils containing three percent natural organic matter on a classic clay limestone subsoil. The soil is covered with white limestone pebbles that allow heat to be stored during the day and released to the vines at night, promoting the ripening of the grapes. The climate is Mediterranean with hot, dry summers. To fully express the terroir, the soil is meticulously worked while respecting the environment, using a combination of traditional techniques and modern know-how. Careful canopy management allows each plant to benefit from the slightest spring rainfall which is essential for its growth. The Carignan vines are trained according to the classic Gobelet method, while Grenache, Syrah and Mourvèdre are pruned with the Cordon de Royat method and produce low yields. Five hectares of old vines are hand-harvested.

Winemaking

The harvest was de-stemmed, crushed and vatted into concrete tanks with each plot and variety vinified separately. Temperature controlled fermentation took place with carefully selected yeasts which have been adapted for the terroir. Daily pump overs took place with maceration lasting 21 days before gentle pressing. Malolactic fermentation took place naturally, softening the palate and the wine was carefully blended and aged in concrete tanks to retain the purity of fruit. 

Tasting Note

Inviting notes of ripe black fruits, spice and a touch of black olive define this Southern French blend with a rich palate showing great balance and a fruity finish.

Grape

Syrah 35%, Carignan 25%, Cinsault 20%, Grenache 20%