Original bottle illustration — Bacchus Global
Barrel-Fermented Grenache Blanc
DOMAINE DE CAZABANNaissance d'un Grand Blanc
Born on a forest-enclosed schist plot at the southern foot of the Montagne Noire, this white lets barrel warmth and mineral tension quietly intertwine.
- Wine type
- White wine
- Grape
- Grenache Blanc 100%
- Appellation
- Vin de France
- Origin
- Villegailhenc, Aude — southern foot of the Montagne Noire
- Drinking window
- —
- Recommended temperature
- 10–12°C
- Alcohol
- —
- Bottle size
- —
About the Wine
Domaine de Cazaban lies in Villegailhenc near Carcassonne, at the southern foot of the Montagne Noire, where Mediterranean sun meets cooler Atlantic influence. Naissance d'un Grand Blanc grows on a single forest-enclosed plot of pure schist, planted entirely to Grenache Blanc.
The 2022 vintage was the first made under the estate's new ownership team, Didier and Victoria Mattei. Grapes are cold-pressed as whole clusters with no skin contact, then fermented mostly in 225-litre barrels with daily hand bâtonnage, building texture while preserving the site's natural mineral edge.
Taste profile
In the glass
NAISSANCE D'UN GRAND BLANC
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Toast and vanilla from barrel fermentation, layered with white fruit and a fleshy fruit character.
Rich, creamy texture built through lees ageing and daily bâtonnage, framed by vivid minerality and pure, precise acidity.
Before it reaches the glass
Temperature
10–12°C; avoid over-chilling, which can mute the wine's texture and aromatics.
Timing
Approachable in its youth, with the ability to age for several years under proper cellar conditions.
Glassware
A generous white Burgundy-style glass to open the toasty barrel notes and fruit.
At the table
The wine's balance of barrel richness and mineral acidity gives it range across several culinary traditions.
From delicate Japanese preparations to mild Thai dishes and classic French cream sauces, its texture and freshness adapt to different structures without losing definition.
Japanese
- Tempura (salt or matcha salt)
- Saikyo-yaki white fish
- Crab cream croquette
Why it worksThe wine's creamy barrel texture and toasty notes complement the delicate umami and light frying of these dishes without overpowering them.
Thai
- Poo pad pong curry (mild)
- Tod man pla (mild)
- Gai hor bai toey
Why it worksBright acidity and minerality balance mild curry spice and coconut cream, allowing the wine to stand alongside the dish without needing intense heat.
Western
- Lobster or scallop sauté
- Chicken in cream sauce
- White fish beurre blanc
Why it worksClassic barrel-fermented whites like this one pair naturally with cream- and butter-based French preparations, where the wine's texture mirrors the sauce.
From cellar to bottle
Winemaking
Grapes are hand-harvested in small crates, cooled before pressing, then cold-pressed as whole clusters with no skin maceration. Fermentation begins with indigenous yeast and moves early into 225-litre barrels, where daily hand bâtonnage builds texture; malolactic fermentation is allowed to proceed naturally.
Product detail
The wine is bottled in early summer following minimal filtration and a minimal addition of sulphur, preserving the texture built during lees ageing.
Origin & Terroir
The estate lies where Mediterranean warmth meets cooler Atlantic air, with this cuvée grown on a forest-enclosed schist plot separate from the estate's red and rosé Cabardès wines.
Official producer website→Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
