In the glass
Aroma: dark plum, spice, garrigue, warm stone
Palate: black fruit, wild herbs, fine tannin, amphora freshness
Biodynamic Corbieres-Boutenac built on Carignan with Syrah and Mourvedre; amphora-aged portion adds freshness to the structured oak component.
What it pairs with
-
Slow-roasted leg of lamb with rosemary
The wine's garrigue notes echo rosemary; structure carries lamb fat. -
Beef daube Provencale
Solus' fine tannin meets slow-braised beef. -
Aged Roquefort
The wine's structure contrasts the salty blue cheese.
History
Chateau de Caraguilhes has been organic-certified since 1987 and is now Biodyvin and Demeter biodynamic. Solus is the prestige cuvée, blending Carignan-led Corbieres-Boutenac with concrete and amphora ageing alongside oak.
- 1987 — Chateau de Caraguilhes certified organic (Ecocert)
- 2012 — First vintage of Solus Rouge
Facts
- Producer
- Chateau de Caraguilhes
- Grapes
- Carignan (45%), Syrah (30%), Mourvedre (25%)
- Classification
- AOC Corbieres-Boutenac
- Oak
- 10 months: 65% in wood, 35% in concrete tank and stoneware amphora
- ABV
- 14.5%
- Price
- EUR 28-42 at retail
- Drinking window
- 4-14 from vintage
- First vintage
- 2012
- Biodynamic
- Demeter Certified
- Organic
- ECOCERT
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Solus Rouge
What does Caraguilhes Solus Rouge taste like?
Dark plum, spice, garrigue and warm stone on the nose; black fruit, wild herbs, fine tannin and an amphora-led freshness on the palate. Full-bodied with firm tannins and a long finish.
When should I drink Caraguilhes Solus Rouge?
Drink between 4 and 14 years from vintage. Young vintages benefit from 60-90 minutes of decanting; the wine reaches its peak at 7-10 years.
What grapes are in Caraguilhes Solus Rouge?
Forty-five percent Carignan, 30 percent Syrah and 25 percent Mourvedre. The 35 percent amphora and concrete component adds freshness.
What food pairs with Caraguilhes Solus Rouge?
Slow-roasted leg of lamb with rosemary is the canonical pairing; the wine's garrigue notes echo rosemary. Beef daube Provencale and aged Roquefort are equally strong matches.