Jean-Louis Denois, Les Garrigues - France, 2021
Fast Facts
Winemaker(s): Jean-Louis Denois
Region: Limoux, Languedoc-Roussillon, France
Varietal(s): Merlot & Syrah (Splash o' Grenache, Cabernet Sauvignon, Malbec)
Terroir: Clay and limestone soils, 400-500 meters elevation in the Pyrenees. Mediterranean and Atlantic climatic influences
Serving Temp: 60-65°F
Jean-Louis Denois is a winemaking rebel with a Champenois pedigree. Born into a sixth-generation grape-growing family in Cumières, he studied oenology in Beaune, traveled through California, Australia, New Zealand, and South Africa honing his craft, and then in 1988 he planted Pinot Noir and Chardonnay in the Languedoc. At the time, this was practically heretical. The authorities weren't fans of his experiments with Riesling and Gewurztraminer either (both have since been approved). But Denois had his eyes set on the limestone soils, cool nights, and that magical meeting point between Mediterranean warmth and Atlantic freshness that he couldn't stay away.
Today, his property spans 15 hectares of organic vines at 400-500 meters above sea level. He's best known for his crémants, but while he was busy revolutionizing Languedoc bubbly, he was also quietly crafting cool still wines like this one. Les Garrigues takes its name from the wild thyme and rosemary scrubland that dots this part of southern France. This five-grape blend brings together Bordeaux varieties (those Cabernets and Merlot) with classic southern French players (Syrah and Grenache) plus a touch of Malbec for good measure.
Why'd we pick it?
Les Garrigues has that French finesse you'd expect from someone who grew up around Champagne, but with a southern-France profile. The blend is a little wild in composition, but it works wonderfully. Plus, it's perfectly versatile for whatever activity your October brings!
Field Notes
- Tastes like: Fleshy black fruits meet forest floor and wild herbs. Think ripe plums and blackberries with a savory edge of garrigue herbs (that thyme and rosemary showing up again). Smidge of tobacco leaf, and a peppery, slightly black pepper spiced finish.
- Serve it after a quick 10 minutes in the fridge, it'll soften the fruit extraction perfectly.
- Food pairings: This your meat friend - one last grill time before you close it up, throw a steak on and you'll be quite happy. Or a juicy burger would slay. Roasted root vegetables would also hit nicely if you're getting them early season.
