Aubert & Mathieu

Aubert & Mathieu is the story of two friends, Anthony Aubert and Jean-Charles Mathieu, who met in school, chose different paths, but met up again and decided to further their respective passions for wine production. Their exciting new project started with the 2016 vintage, with the first wines being released in March 2019. Already their main market is the trendy Paris restaurant scene. They set out to produce niche wines in the best terroirs of Languedoc-Roussillon. They focus on the best terroirs in the region, highlighting the nuances and singularities of each appellation. The DNA of their wines show the perfect mastery of freshness, balance and the search for complexity. Inspiration, carefree and a little fantasy led them on their way! Anthony Aubert is modest when he says “Make no mistake…. the real star is the terroir!”

Produced from very low yields of only 25hl/ha. A savoury bouquet showing roasted, toasted flavours of walnuts and rye, sourdough and tamari. The palate offers a salty tang of umeboshi plums with craggy tannins, and yet they have a sheen to them – as if the sculptor only polished part of the wood once she's finished carving. Firm, emphatic and fruit packed finish, this is an atypical Corbières that will transport you far from the beaten track.

A delicious accompaniment to red meat and cheese. Try with boef bourguignon or a beef fillet with mushrooms.

Yields of only 25hl/ha. Fermentation using indigenous yeast. 3 weeks slow vinification. Aged for 6 months in concrete tanks.

TheBuyer, 2020: "From a dynamic double act, Anthony Aubert and Jean-Charles Mathieu, who work with growers and rented facilities across the region to produce a range of thoroughly modern wines that really look the part, thanks to the labels (that could be inspired by Dave Phinney’s incredible design touch at Orin Swift). The ‘18 Corbières, a blend of the Rhône varieties, led by Syrah, offers bright black fruit, cracked black pepper and at least a light waft of garrigue. Aubert and Mathieu are ones to watch!" Jancis Robinson, 2020, 16.5/20points: "Savoury nose. Roasted, toasted flavours of walnuts and rye sourdough and tamari. A really umami wine with the salty, sharp tang of umeboshi plums. Craggy tannins, and yet they have a sheen to them – as if the sculptor only polished part of the wood once she'd finished carving. Firm, emphatic, tannin-closed finish."