Chevalier de Caylus 2017

Down by the beautiful Canal du Midi, the pace of life slows a little. The same goes for the winemaking in the case of this Cabernet, which was patiently fermented on its skins in order to gain deep dark colour, richness and complexity. Overseeing it all was Guillaume Bonzoms, an oenology graduate of the University of Montpellier who has now racked up 17 vintages while in charge at this dynamic cellar near Béziers. His expertise shines through in Chevalier de Caylus, a dashing Cabernet that showed off its class and struck Gold three years in succession. Credit should also go to the dozens of small family growers close by who nurture the grapes for this red. Let the wine breathe in a jug for an hour, then enjoy with hearty stews or sausages.