Baron de Badassière, Carignan IGP Côtes de Thau is bright red in colour with deep purple hints. The nose is aromatic and lifted, with cassis, plum and herbs giving way to spice and a touch of game. The palate is medium to full with attractive berry fruit intensity, fresh acidity and firm but smooth tannins.

Baron de Badassière, Carignan IGP Côtes de Thau pairs nicely with all kinds of meat dishes, the herbaceous qualities of the wine work well with herbed lamb, Sunday Roasts.  It also is a very fine accompaniment to richer vegetarian dishes as well as being great on its own.

About the region and producer

The Baron de Badassière wines come from Picpoul de Pinet, near the coast in the Languedoc. The name derives from the Badassière vineyard, situated near the small town of Pomérols. In the 18th century, the vineyard belonged to Baron Charles Emmanuel, a colourful character rumoured to be the illegitimate son of King Louis XV. The wines are made exclusively for Liberty Wines at the Cave de Pomérols co-operative by New Zealand winemaker Alana McGettigan and consultant Matt Thomson.

The region benefits from a sunny, warm climate that encourages ripe flavours to develop in the grapes, while coastal breezes help to retain freshness and aromatics. The Picpoul de Pinet is the co-operative’s speciality. Alana selects parcels of grapes as they enter the winery to ensure that only the best quality fruit goes into the wine. The approach across the range is non-interventionist, with minimal or no skin contact, no malolactic fermentation and no oak, to retain the purity of varietal character.

Vineyard and Wine Making

The Carignan grapes for Baron de Badassière, Carignan were grown in vineyards around Badassière in the Languedoc. The vines are located on clay-limestone terraces called "Costières" overlooking the Étang de Thau lagoons. They enjoy a Mediterranean climate tempered by maritime influences and a microclimate under the influence of the Étang de Thau.

The grapes were destemmed and macerated on their skins for one week, then pressed in a pneumatic press. The must was cold settled and then fermented at a controlled temperature of 17 - 24°C for two weeks, with regular pumping over. The wine was unoaked but aged for nearly eight months in stainless steel tanks to ensure the tannins and flavours were well integrated.