The Chateau itself was burned down during the French Revolution and was subsequently rebuilt. Today, the property is nurtured by the focused, capable hands of Bernard Boudouresques who has converted the vineyards entirely to organic viticulture and is unwavering in his quest to produce the best possible wine from the terroir.

Boudouresques’ flagship red wine, the Chateau Massiac, Minervois Rouge, is on offer here and should not be confused with Massiac’s more fruit-forward, less structured “Cuvee Sentinelle.”  The wine, a blend of roughly 80% Syrah and 20% Carignan, enjoys 30 days on its skins during fermentation then is transferred to tank for the next two years prior to bottling.

The aromatics are reminiscent of Northern Rhone’s Cornas or Cote Rotie, but possess a more primitive, earthy and rustic character. The nose is dominated by aromas of crushed rock, under-ripe blackberry, charcuterie, violets and garrigue. The palate is scrumptiously earth-driven and structured, which calls for a rich, hearty food pairing.  Pair with a traditional Languedoc Cassoulet for a legitimate treat!  If you’re new to the dish, it’s typically comprised of slow-cooked white beans, duck confit, pork shoulder and sausage.  A time-consuming endeavor but definitely worth the effort when executed with the correct ingredients. It will allow this bottle to truly shine. This wine could easily blend into a blind tasting with wines three times its price.