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. They also believe in meaningful viticulture. They make wine in South of France using environmentally and responsible practices including their packings: they’re eco friendly. Local biodiversity is key for them, in particular, reforestation plasn and help to beekeepers.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!”
This range of wines is made to showcase the best vineyards in the region and allow them to highlight the nuances and singularities of each appellation: corbières, minervois la livinière, cotes du roussillon, terrasses du larzac. Working to a brief that aimed to bring together the traditional and the modern, generating curiosity, while remaining firmly rooted in the Languedoc-Roussillon, labels are based on a 19th-century regional painter who was a precursor of the Impressionist movement.
40% Syrah, 40% Carignan & 20% Grenache from the village of Caramany at the foot of the Pyrenees. Grapes ripen slowly as they have a high altitude. Harvesting and sorting is done by hand before a slow vinification of 3 weeks. The Carignan under goes carbonic maceration whilst the Syrah and Grenache are vinified traditionally. The final blend is aged for 12 months in barrels in ex-white wine barrels.
A fabulous, intensely flavoured wine that’s complex and bold with notes of mint and ripe fruit on the nose. The palate is fleshy, with hints of truffle, and balanced by silky tannins.
A delicious accompaniment to red meat and cheese. Try with boef bourguignon or a beef fillet with mushrooms.
Sustainable, vegan/veggie, low sulphur, minimal intervention, natural yeast.