Expert in Roussillon terroirs
Cazes has always been an innovative producer, who has taken a constantly pioneering approach in the Roussillon.
Here, skilled and dedicated men and women perpetually strive for excellence, using their perfect mastery of each of their niche terroirs to bring out their very best in the wines.
These wines, which reflect their favorite terroir, have been recognized and rewarded over the years, receiving over 400 medals since 1960!
Vineyards & terroirs
Production of our dry wines
The whites and rosés undergo a low temperature maceration, a light settling and slow fermentation in order to extract as much of the aromas as possible, while taking care to preserve the wine’s fresh, fruity character though very delicate work carried out in an oxygen-free environment.
The reds show great finesse, the main feature of clay-limestone soil. They are unctuous, meaty wines with a bit of bite, thanks to their lovely, ripe tannins. Our gentle extraction techniques respect the integrity and quality of the fruit as much as possible. We work with vigilance and precision to preserve the freshness achieved through the hard work carried out in the vineyards. The result is wines with depth, a very particular texture and a rare tactile sensation.
Vins Doux Naturels (natural sweet wines): a legacy of skills and experience
Maison Cazes has used its experience and skills, honed over several generations, to achieve an extraordinary mastery of vinification using the “mutage” technique and aging in an oxidative environment in age-old foudres (very large vats)
The wines regularly pick up awards and are served in the world’s finest restaurants (Troisgros, Senderens, Georges V, Le Meurice, Le Bristol, Jean Georges (USA))
An emotional tasting experience, an incredible aromatic complexity
Endless food-wine pairings, but when it comes to dessert, the secret is to match the color of the wine to the color of the dessert!
Le Credo
Le Credo (Côtes du Roussillon Villages) is an iconic wine from the dry wine range. The best plots of Syrah, Grenache and Mourvèdre are the subject of very special care: debudding; leaf-stripping; removal of the secondary “entre-coeur” buds leaving only 3-4 clusters on each vine; the collection of the harvested grapes in crates of 10 Kg, in a single layer; transport and storage overnight at 4°C; double sorting table; maceration in 300 l open barrels and 500 l barrels with cap punching carried out twice daily and once only at the end of fermentation; a few gentle operations carried out to air the lees and moisten the pomace cap; slow pressing in a vertical manual press, no crushing; transferral into barrels for the malolactic fermentation; 6 months’ aging on the fine lees in foudres (very large oak vats) and in 8 hl Nomblot egg-shaped concrete tanks; blending, followed by a further 12 months’ aging in these same vessels.
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Rivesaltes Aimé Cazes
This exceptional wine, aged for 30 years in ancient oak foudres, is dedicated to Aimé Cazes, André and Bernard’s father, who showed them the secret to making fine Vins Doux Naturels. The copper-colored wine’s rancio character is already apparent on the first nose. This is followed by a raft of aromas (green walnuts, bitter orange, dried apricot) over a bed of spice (cinnamon, nutmeg, cardamom) in a fat, soft atmosphere. This wine will be best appreciated, served at 16°C, with duck à l’orange or spicy desserts. It can also be savored on its own, ideally accompanied by a strong cigar. Maison Cazes has the entire collection of vintages (1963, 1973, 1975, 1976, 1978, 1980) of this remarkable wine, first produced in 1963.
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