CALMEL & JOSEPH ︱Champagne︱Wine Couple HK

Your Shopping Cart is empty.

${{ (item.variation.media ? item.variation.media.alt_translations : item.product.cover_media.alt_translations) | translateModel }}$ ${{ (item.variation.media ? item.variation.media.alt_translations : item.product.cover_media.alt_translations) | translateModel }}$

{{ childProduct.title_translations | translateModel }}

{{ getChildVariationShorthand(childProduct.child_variation) }}

{{ getSelectedItemDetail(selectedChildProduct, item).childProductName }} x {{ selectedChildProduct.quantity || 1 }}

{{ getSelectedItemDetail(selectedChildProduct, item).childVariationName }}

{{item.quantity}}x HK$0 {{ item.unit_point }} Point

Remove

${{addonItem.product.cover_media.alt_translations | translateModel}}$

{{addonItem.quantity}}x {{ mainConfig.merchantData.base_currency.alternate_symbol + "0" }}

Remove

CALMEL & JOSEPH

有機種植的高品質葡萄以及先進釀酒技術的南法酒莊CALMEL & JOSEPH是產區內的代表性人物

Founded in 1995, Calmel & Joseph is above all a very human endeavour that sprang from passion and the meeting of minds. After having toured the world, we decided to settle at the end of the ‘Chemin de la Madone’, just a few steps away from the City of Carcassonne in the most westerly estate in the Corbières appellation. Because this is where our roots lie: in the Languedoc-Roussillon.
It is in this viticultural eldorado where all things are possible, from the grapevine to the bottle, that we create all our wines. We have patiently forged strong relationships with our growers from practically all the region’s appellations.
Convinced of the extraordinary potential of these terroirs, we live this adventure to the full every day. We make, blend and age our wines with a fierce determination to show the extraordinary identity of this Mediterranean region.
It is this singularity that our partners and ambassadors take pleasure in communicating to lovers of good wine.
Seeing our bottles on the table, being at the heart of moments of conviviality, that is our greatest satisfaction.

Calmel & Joseph Wines

In the Languedoc-Roussillon we live without compromise. Few regions harbour as much dynamism and creativity as this one. For around thirty years, new winegrowers have been coming to cultivate the vine on these stony soils, on unforgiving, sundrenched, windswept terroirs. Here, they silently write their own narrative; modern day tales of pruning hundred-year-old Carignan and pressing Grenache that have ripened under the Mediterranean sun.

“Be like Goethe - seek the Orient at your feet. The Orient of France is the Midi” said the Languedoc poet and writer Joseph Delteil, with true southern grandiloquence.
In his book “Paleolithic Cuisine” he immortalizes 14 recipes, including “Lucie’s tomatoes”: “Oh ripe tomatoes, you are the joy of the world and the sensual delight of the intestines”, plus black pudding, chicken with saffron rice, delicious milk cap mushrooms, his father’s personal recipe for Millas (a kind of maize cake), and other curiosities.
We winemakers of today understand Delteil and this natural approach to what we eat and drink, this primal cuisine that exists just as primal art exists. “Paleolithic cuisine is God’s cuisine”. Tuned in to the senses, poet and winemaker alike create by instinct, from within themselves, from memory, like early man, to reveal the essence of the fruits of the earth.

Discover the Calmel & Joseph creations

At Calmel & Joseph, we are committed to the concept of freshness, finesse and elegance in our wines. Being located in a Mediterranean and therefore hot region, we look for terroirs which are as cool as possible, often found at the edge of wine growing areas in the mountain foothills. Once we have decided on the terroir, we look for vineyard plots which are worked as naturally as possible, because we believe that it is from these vineyards that wines with the greatest complexity, but above all the strongest personality, are produced. Once our criteria are met, we meet the wine grower and offer him/her a partnership on the selected plots.

獨特的釀造方式

Blending is probably the most difficult part of our winemaking process. We need to respect the personality of our terroir, the wines’ current balance as well as the future life of our wine. To do this, both experience and objectivity are required in order to intellectualize or imagine the wine before it is blended, because the base wines for our blends change every year. We take our samples and work through the tasting, grape variety by grape variety, vat by vat, barrel by barrel. Once the blending is completed “in theory”, we carry it out in practice. We taste the wine again after a few weeks to refine it further, if necessary, before bottling. This is when we decide whether or not to fine the wine, to filter or not, and whether any last minor adjustments are necessary before bottling.