In the glass
Aroma: dark cherry, garrigue, iron, leather
Palate: black plum, wild herbs, graphite, warm spice
The estate red of Sylvain Fadat, drawn from the Aupilhac lieu-dit at Montpeyroux. Mourvedre-led with great complexity on the nose and palate.
What it pairs with
-
Slow-braised lamb shoulder
The wine's iron-and-leather depth meets the slow-cooked lamb's gamey richness. -
Saucisson and Pelardon goat cheese board
Mourvedre's wild-herb register lifts Languedoc charcuterie and goat cheese. -
Mushroom and beef stew
Earthy garrigue notes echo the mushroom and the cuvée's firm tannins carry the beef.
History
Sylvain Fadat created Domaine d'Aupilhac in 1989 in Montpeyroux. The Aupilhac cuvée is the estate red, blending the four Languedoc varieties from the namesake Aupilhac vineyard.
- 1989 — Sylvain Fadat founds Domaine d'Aupilhac at Montpeyroux
- 2010 — Demeter biodynamic certification granted
Facts
- Producer
- Domaine d'Aupilhac
- Grapes
- Mourvedre (39%), Carignan (28%), Syrah (20%), Grenache (10%), Cinsault (3%)
- Classification
- AOC Languedoc Montpeyroux
- Oak
- 18 months in foudres and used barriques
- ABV
- 14.0%
- Price
- EUR 18-26 at retail
- Drinking window
- 3-12 from vintage
- First vintage
- 1989
- Biodynamic
- Demeter Certified
- Organic
- ECOCERT
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Cuvee Aupilhac
What does Aupilhac Cuvee taste like?
Dark cherry, garrigue, iron and leather on the nose; black plum, wild herbs and warm spice on the palate. Full-bodied with firm tannins, medium acidity and a long savoury finish.
When should I drink Aupilhac Cuvee?
Drink between 3 and 12 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 Aupilhac Cuvee?
Mourvedre-led: 39 percent Mourvedre, 28 percent Carignan, 20 percent Syrah, 10 percent Grenache and 3 percent Cinsault. From the namesake Aupilhac lieu-dit at Montpeyroux.
What food pairs with Aupilhac Cuvee?
Slow-braised lamb shoulder is the canonical pairing; the wine's iron-and-leather depth meets the gamey richness. Saucisson with Pelardon and mushroom-beef stew are equally strong matches.