Alain Grignon has been involved in the production of Languedoc wine for nearly 30 years. Most of the grapes for this wine come from vineyards near Minervois in the North-East of the Languedoc.
Deep ruby red, expressive ripe cassis on the nose with smoky and peppery hints. Rich and spicy on the palate with pleasant ripe tannins and some coffee at the finish. There is oak here, but it's not in your face, more a delicate hint on the finish.
Great to enjoy at a summer BBQ.
The Monastier Cabernet Sauvignon needs ripe grapes to show its full potential. For that, our winemakers look for the right moment for the harvest of each particular vineyard. The grapes are destemmed, crushed and then sent to maceration for about ten weeks. This long process is ideal to extract the fruity character of the variety. About one third of the blend is aged with half-toasted Franch oak which adds a lot of complexity to the wine.