My ‘Aramon’ label is made entirely from this grape variety. Among my Carignan vines, the oldest in my vineyard at over 80 years old, there are still a few Aramon vines. This is because the custom at the time was to mix a few grape varieties within the same plot.
Aramon used to be one of the most ubiquitous grape varieties in Languedoc, but it has been almost eradicated in recent decades. Like Cinsault, is has been completely discarded in favour of other grape varieties regionally.
However, in a quality site such as the Terres Falmet vineyard, when carefully grown, harvested at the peak of ripeness and skilfully vinted, it produces a beautiful, subtly tannic red wine that is fresh and fruity.
In the vines
Aramon vines are therefore dotted across three of my Carignan plots, on my large unbroken hillside vineyard, which is entirely classified under the Saint Chinian appellation and where the soil is composed of stony limestone.
The vines are trained in the time-honoured Languedoc bush-vine style, a traditional Languedoc system for the development of vine structure, fostering good aeration and excellent exposure, which are pivotal to producing healthy grapes reaching peak ripeness.
Pruning is short, from 5 to 7 spurs with two eyes per vine.
The grapes were harvested ultra ripe, by hand.
In the cellar
When they arrive at the cellar, the grapes are immediately destemmed, then lightly crushed and put into the tank.
Fermentation in tank n° 9.
Hot maceration (about 25°C) in the same tank for three weeks, with twice daily pumping over.
Racking at the end of October.
The wine was then matured in tanks for 15 months, racked twice with no fining and very light filtration.
In the glass
Beautiful satin hue with delicate, complex, fruity aromas.
The palate is soft and fresh with notes of red fruit and light spice.
This is a silky wine, with an unfamiliar taste.
Cellaring potential: 5 years and more