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🚚Free delivery upon 6 bottles｜Terroir Collection - 3 bottles free delivery

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🚚Free delivery upon 6 bottles｜Terroir Collection - 3 bottles free delivery

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CALMEL & JOSEPH - La Magdeleine 2019《WC Selection - F1015》

CALMEL & JOSEPH - La Magdeleine 2019《WC Selection - F1015》

🏅 James Suckling 91pts
🏅 Jancis Robinson 17pts
🏅 Decanter 2022-Silver Medal
🏅 Tasted by Andreas Larsson 2023 90 pts
🏅 Le Showroom Bonjour ProWein 2023 TOP 100
$248/btl / 6 bottles $218/btl

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F1015 CALMEL & JOSEPH - La Magdeleine 2019（$248/btl / 6 bottles $218/btl） on selected products

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CALMEL & JOSEPH - La Magdeleine 2019《WC Selection - F1015》


Region：IGP Val de Dagne,Languedoc-Rousillon 

Grapes : 100%Pinot noir

Alcohol : 13.5%


🏅James Suckling  91pts
🏅Jancis Robinson 17pts
🏅Decanter 2022-Silver Medal
🏅Tasted by Andreas Larsson 2023 90 pts
🏅Le Showroom Bonjour ProWein 2023 TOP 100

This extraordinary adventure that unites us all
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
Our identity
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.

Quality grapes for successful winemaking
The harvest date is very important in our vinification process as it determines the wine’s future balance. We try to preserve acidity as this is the backbone of our future wine, but still respect the organoleptic maturity of the grape. Once the set harvest date arrives, the grapes are hand-picked, de-stemmed and sorted. Some of our wines are naturally fermented with indigenous yeasts, others use cultured yeasts. Depending on the vintage, we of course try to use the pigeage (punching down of the cap) technique to ensure we do not end up with wines which are too “extracted” or too rustic. Temperatures are controlled to preserve maximum fruit and freshness while respecting the grape variety’s typical characteristics.
Malolactic fermentation takes place in vats after alcoholic fermentation. The wine is then transferred into tanks for traditional ageing and our top end wines go into barrels.
Wine ... at last !
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.

Vinification
2019 is our second vintage for this wine. It was a hotter year than 2018. As is our custom for wines of this quality, once the harvest date had been determined we rigorously sorted the berries on the bush to ensure that only perfectly healthy bunches were harvested. We chose a cool early morning to avoid manipulating the grapes when they were hot. Once laid in crates, the grapes were transported to the cellar and then 85% were destemmed and lifted gently into the vat on a conveyor belt. The remaining 15% were added in whole bunches while the vat was being filled.
Nothing else was added, no additives, no sulphites, no yeasts. Fermentation kicked off naturally. The cap was moistened occasionally during the 4-week vatting period.
Once the wine had been approved by tasting, it was run off into barrels after natural sedimentation over 7 days, with malolactic fermentation taking place in barrel.

Ageing
6 months in barrels one wine old. No fining, 3 g/hl of SO2 at bottling.

TESTING
Gleaming cherry red with scarlet flashes. The nose is very expressive and elegant with notes o black cherry and peppermint. The barrel ageing gives toasted and lightly vanilla notes. The 300metres of altitude of our parcels explains the unexpected freshness and tension on the first palate. The tannins are fine and elegant. Lovely smoky notes mingle with small red berry fruit and spices. This wine has been tended with the greatest of attention from the vine to the cellar, and offers the potential of huge ageing potential. Only 3,200 bottles were produced of this exceptional wine.

🏅James Suckling 91 pts
This has aromas of potpourri, bergamot, dried oranges and maraschino cherries. Vibrant and fruity, with a medium to full body and soft tannins. Zesty orange character. From organically grown grapes. Drink now.

$248/bottle

A set of 6 bottles: $1308 (On Average $218)

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