In the glass
Aroma: wild red fruit, garrigue, smoke, herbs
Palate: red fruit, savoury, rustic tannin, salt
Field blend of nearly-forgotten Occitan varieties - Alicante (1927), Aramon (1930), Piquepoul Noir (1910), Carignan (1910); a manifesto for the region's heritage grapes.
What it pairs with
-
Saucisson sec and bread
Old Occitan varieties paired with old Occitan charcuterie tradition. -
Aubergine caponata
The wine's wild fruit and herbs match the southern French vegetable stew. -
Grilled mackerel with herbs
Rustic structure and salt finish meet oily fish.
History
Les Mal Aimes (the unloved ones) is Pierre Cros' manifesto for the forgotten Occitan grape varieties: Alicante 1927, Aramon 1930, Piquepoul Noir 1910, Carignan 1910. A statement on viticultural heritage.
- 1910 — Piquepoul Noir and Carignan parcels planted
- 1927 — Alicante Bouschet parcel planted
- 2005 — First vintage of Les Mal Aimes from the heritage varieties
Facts
- Producer
- Domaine Pierre Cros
- Grapes
- Alicante Bouschet, Carignan, Aramon, Piquepoul Noir
- Classification
- IGP Aude
- Oak
- concrete tanks and used barriques
- ABV
- 13.5%
- Price
- EUR 20-30 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 2005
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Les Mal Aimes
What does Pierre Cros Les Mal Aimes taste like?
Wild red fruit, garrigue, smoke and herbs on the nose; red fruit, savoury notes, rustic tannin and salt on the palate. Medium-bodied with medium tannins and a medium finish.
When should I drink Pierre Cros Les Mal Aimes?
Drink between 3 and 10 years from vintage. Young vintages benefit from 30-45 minutes in carafe; the wine reaches its peak at 4-6 years.
What grapes are in Les Mal Aimes?
A field blend of nearly-forgotten Occitan varieties: Alicante Bouschet (1927), Aramon (1930), Piquepoul Noir (1910), and Carignan (1910). A manifesto for the region's heritage.
What food pairs with Pierre Cros Les Mal Aimes?
Saucisson sec and bread is the canonical pairing; old Occitan varieties paired with old Occitan charcuterie. Aubergine caponata and grilled mackerel with herbs are equally strong matches.