NZ-Wide 
NZ-Wide
Free Shipping
Buy OnlineTriple Gold Medal Winner
Château des Adouzes is located 20km north of Pézenas in the Languedoc in the South of France. The proximity to the Cévennes foothills provide cool air to mitigate summer heat and to help maintain healthy grapes and vines.
The majority of the 42 Ha (100 acre) vineyard features 70+ year old vines of Grenache noir, Cinsault and Carignan. The rest is Mourvèdre and Syrah. All the grapes thrive on this excellent schist terroir. The property is entirely situation within the Faugères appellation.
Faugères is a small appellation very well-regarded for its red wines. It’s the only Languedoc appellation with a homogenous terroir throughout. Here, schist is king. This very infertile rock drains water, making roots go very deep into the soil to find it, down to fractures in the bedrock. This unique features makes the vines very resistant to drought. Schist also absorbs and stores heat during the day, slowly releasing it back at night, which promotes healthy grape ripening.
Winery notes (2018 Vintage)
"Gorgeous scents of garrigue, cherries and raspberries appear on the nose, while the medium to full-bodied palate is supple and expansive, delivering waves of red fruit flavours accented by hints of thyme, rosemary and bay leaf."
90/100 Robert Parker's Wine Advocate, June 2020 (2018 Vintage)
"The 2018 Faugères Le Tigre is a tank-aged blend of 35% each Carignan and Grenache, plus 30% Syrah. Gorgeous scents of garrigue, cherries and raspberries appear on the nose, while the medium to full-bodied palate is supple and expansive, delivering waves of red fruit flavours accented by hints of thyme, rosemary and bay leaf. It's substantially more charming than the 2017 version."
17/20 Jancis Robinson, April 2020 (2019 Vintage)
"Tastes like hibiscus tea, raspberries and licorice, mushrooms picked and still dank with the forest humus clinging to them. Chamois-soft tannins spliced with iron filaments. Dry, earthy and wonderfully peppery finish. Thoughtful, complex wine sitting on the more savoury side of the spectrum."
