Take a minute to read the (literally thousands of) 5-star online reviews for Cabalié. This one is typical: “When my time comes to shuffle off this mortal coil, this is the wine I want in that final glass. It is simply, utterly, indescribably fantastic.” Its secret? It’s crafted by a master winemaker, Hervé Sabardeil, following the centuries-old style beloved of Roman centurions, who first made wine there. Raspberry-rich Grenache, with herby Syrah and Carignan, Cabalié has impressive concentration.
That’s due to the maturity of the vines, most well over 50 years old. The tiny berries they produce give Cabalié extraordinarily rich, ripe flavours. Boasting 8 Golds in as many vintages, this much-loved red is warming solo or with hearty dishes.
Cabalié’s popularity is down to a rare combination of imposing richness and easy-drinking smoothness.
Recreating that in white was no easy task. But Cabalié maestro Hervé Sabardeil has done it – years of searching, blending and hard work come to fruition in this, his ultimate expression of a southern French white.
The magical grape mix is Viognier for honeysuckle aroma and soft texture, Colombard to keep it all crisp and zesty, and Muscat for dazzlingly aromatic grapey notes.
And of course the other key ingredients are bright southern French sunshine, which ripens the grapes to perfection, and the Mediterranean breezes that keep them fresh and healthy.
Sample this fruity white in this handy taster size and you'll likely be back for more!
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Mighty Cabalié is one of our best-loved ‘BIG reds’ and this latest old-vine version has even more of a swagger. Seriously intense Carignan gives a boost of inky dark fruit to soft, spicy Grenache in this stonking, velvety, southern French red.
Hervé Sabardeil, our winemaker with limitless talent, has been making Cabalié, the big, ripe Catalan red, for over 15 years. He added the old vine (Vieilles Vignes) edition in 2011, originally as a one off, but it was so popular we insisted he did it again. And again! The magic to this punchy red is really in the vines. At 60 to 100 years old, yields are minute (about half of a Grand Cru claret). As a rule of thumb, the smaller the yield, the more concentrated the fruit, the more flavoursome the wine! That’s why we call it Cabalié’s Big Brother. Still made in the same style that was beloved by the Roman centurions and now our customers too, it packs even more flavour than the original. Ideal with garlic-roasted lamb, rich stews or cheese.
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For power and richness, Cabernet Sauvignon simply can't be beaten. Try this collection and you will know why.
Since he took over the family estate in 1990, he has also acquired sites in Languedoc, Roussillon, Provence, Alsace – and far afield in Oregon, Australia’s Heathcote and Portugal. Domaine de Bila-Haut is his prize in the Roussillon’s Latour de France.
Its rugged slopes include soils of gneiss, schist, chalk and limestone, lending richness, depth, power and finesse.
This white is made from Grenache Blanc, Grenache Gris and Macabeu, with a little this vintage of Marsanne, Viognier and Roussanne for a more aromatic style.
Pure, unoaked and with white peach fruit, it pairs well with trout or chicken, but is great solo, too.
