In the glass
Aroma: black plum, leather, tobacco, garrigue, iron
Palate: black fruit, graphite, dried herbs, firm tannin
Mourvèdre-dominant cuvée from due-east-facing deep scree soils. The flagship long-ageing red of Cazeneuve; built for over a decade.
What it pairs with
-
Aged ribeye with smoked salt
Firm Mourvèdre tannins cut through aged beef; iron and graphite meet smoked salt. -
Wild boar daube
Game finds a peer in the wine's leather and tobacco core. -
Aged Roquefort
Blue cheese's funk and salt complement the wine's structure.
History
Sang du Calvaire is Cazeneuve's Mourvèdre showcase, made primarily from grapes grown in a vineyard with deep scree soils facing due east, complemented by a small percentage of Syrah. Built for long ageing.
- 2005 — First vintage of Sang du Calvaire released
Facts
- Producer
- Château de Cazeneuve
- Grapes
- Mourvèdre (95%), Syrah (5%)
- Classification
- AOC Pic Saint-Loup
- Oak
- Aged 18-24 months in French oak barriques
- ABV
- 14.5%
- Price
- €30-45 at retail
- Drinking window
- 5-15 from vintage
- First vintage
- 2005
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Sang du Calvaire
What does Sang du Calvaire taste like?
Black plum, leather, tobacco, garrigue and iron on the nose; black fruit, graphite, dried herbs and firm tannin on the palate. Full-bodied with a long finish.
When should I drink Sang du Calvaire?
Drink between 5 and 15 years from vintage. Younger bottles benefit from 90 minutes of decanting; Mourvèdre's tannins integrate slowly.
What food pairs with Sang du Calvaire?
Aged ribeye with smoked salt is the canonical match; wild boar daube and aged Roquefort are equally strong pairings.
What grapes are in Sang du Calvaire?
95% Mourvèdre with 5% Syrah, from Cazeneuve's deep east-facing scree soils. The Mourvèdre dominance is unusual for Pic Saint-Loup.