Nicolas Carmarans - "Maximus" 2020 750 ML (11.5% ABV)
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Nico ran a killer wine bar in Paris for years before he decided to focus on his vines of obscure local grape varietals full time in northern Aveyron. These are stunning wines, this one is 100% Fer Servadou (a local grape) also known as with vines ranging from 20-50 years in age. Winemaking includes 16 days of carbonic maceration, whole clusters, neutral oak maturation, and no sulfur additions. They are cool climate, lipsmacking soulful, vibrant red berry wines with shimmering minerality. You can find this one BTG at Le CouCou. Nicolas's philosophy is to make wines he wants to drink and so do we.
The Nicolas Carmarans Maximus is a fresh, vibrant red wine that sees 16 days of carbonic maceration using whole bunches to ensure the freshness and flavour that you expect from a wine made using this process.
The 2020 vintage is definitely the best yet! It is low in alcohol (11.5%), lighter, fresher and more elegant than before. But flavour has not been sacrificed. This is in line with our tastings of this wine since Nicolas started producing it – it just keeps getting better and better.
The wine is made from 100% Fer Servadou (also known as Mansois) picked from vines that range in age from 20 to 50 years. This grape variety is local to the region around the Aveyron and then in an arc down to the area around the town of Gaillac which is just north of Toulouse.
This wine is aged in old barrels and bottled without the addition of any sulphites to retain the freshness. It can be drunk as an aperitif or matched to quite a wide range of foods.