Soil:

Argilo-calcaire

Grape variety:

Syrah with a little Cinsault

Wine making:

Harvest takes place at night in order to protect aromas and freshness; grapes are immediately pressed; then cold settling of the juice at very low temperature.

Once fermentation is finished, the wine is aged on fine lees with regular stirring of the lees in order to bring richness and roundness.

Tasting Notes:

Nice salmon pink wine; fruity nose of small red fruit, toasted bread and peach.

The palate is fresh but a nice sweetness is present with notes of ripe small red fruit and strawberry.

Food match:

Perfect alone as an aperitif, it is also the ideal partner for barbecues, grilled fish and pasta salads

Recommended Serving temperaure:

Between 8 and 10°C

About Domaine Morin Langaran:

Near the Bassin de Thau and running along the Via Domitia, Domaine Morin Langaran has existed since 1330 at which time it belonged to the Order of the Knights of the Holy Spirit.

During the religious wars, monks abandoned their possessions and families to ensure its upkeep.

In 1595 François Engarran acquired the domaine and gave it's current name Domaine Morin Langaran and the estate stayed in the Engarran family until 1652.

At the end of the First French Empire and with the rise in popularity of Picpoul, the life and wines of the estate expanded rapidly.

In 1896 and 1897, the Despetis family represented Domaine de Langaran for Picpoul and Clairette.

Legend has it that the Empress Eugénie tried to buy this property as a secondary home.

In 1966 the Morin family became owners of the estate.

Following after her father Albert, Caroline, a young and dynamic winemaker, brings out the best of this excellent terroir in wines with much finesse and a lovely minerality.