Calmel & Joseph L’Epicurius (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region

    Pays D’Oc

  • Sub-Region

    Pays d’Oc

  • Grape

    MalbecPetit Verdot

  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

  • ABV


  • Food Pairing

    Grilled VegetablesLambRoast meats

Calmel and Joseph is a traditional Languedoc farmstead marked by history.  Evidence of vines cultivated on the estate dates back to the 16th century.  Today the domain produces wine and cultivates an array of other local crops.   It benefits from a privileged high altitude position and excellent soils of sandy clay and chalk with outcrops of limestone rock.  The entire estate is now farmed organically; they use no chemical inputs, whether it be pesticides, herbicides or fungicides, but only natural products in extremely low doses such as sulphur or tiny amounts of copper, and principally plant extracts and essences. The work consists of re-establishing life in the soils . There is no deep ploughing, but only surface raking. Soils analyses carried out each year determine the best course of action to obtain rich, living, balanced soils.

    Tasting Notes

    Deep and intense red with a purple hue in the glass.  The aromas are powerful and very expressive, showing the exotic fruitiness from Petit Verdot and a spicy bouquet typical of Malbec.  Ripe fruit, spice, toast.  The palate is round and balanced with flavours of pomegranate, violets, liquorice, plum and tobacco.   


    A blend of 60% Petit Verdot, 40% Malbec grown on limestone clay soil. The Mediterranean climate with its continental influences in the this area of Limoux is ideal for ripening Malbec, while the coastal and stronger Mediterranean conditions are suited for Petit Verdot.  The grapes are harvested and destemmed, 40% are crushed.   Short pump overs are carried out daily with a fermentation temperature between 25 and 28°C for 3 weeks followed by malolactic fermentation.  The wine is aged in 2-year-old barrels for 3 months.

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