Alain Chabanon Campredon 2020

Winery Background and History

Domaine Alain Chabanon, established in 1992 by winemaker Alain Chabanon, is located in the Languedoc region of southern France. Spanning 17 hectares across five communes—Jonquières, Saint-André, Lagamas, Saint-Saturnin, and Montpeyroux—the estate benefits from diverse microclimates and soil types. Chabanon transitioned to organic farming in 2002, earning Ecocert certification, and further embraced biodynamic practices in 2011 with Demeter certification. The estate is renowned for producing wines with impressive aging potential, reflecting a commitment to natural viticulture and minimal intervention winemaking.

Producer and Winemaker

Alain Chabanon, the founder and winemaker of Domaine Alain Chabanon, has dedicated over three decades to crafting wines that express the unique terroir of the Languedoc region. His approach emphasizes biodynamic farming, meticulous vineyard management, and traditional vinification techniques, resulting in wines that are both authentic and reflective of their origin.

Vineyards and Micro Climate

The vineyards of Domaine Alain Chabanon are situated on arid, stony, clay-limestone soils, ideal for viticulture. The diverse locations across five communes provide a range of microclimates, allowing for the cultivation of various grape varieties. Biodynamic farming practices are employed, with the estate being Demeter certified. The soil is regularly plowed, and no fertilizers are used, promoting natural soil health and vine vitality. The combination of soil composition and microclimatic conditions contributes to the distinct character and quality of the wines produced.

Grape Varietals & Percentage Used

Syrah 36%, Mourvèdre 36%, Grenache 28%

Vinification & Aging Methods

Harvesting is conducted manually during morning hours to preserve grape freshness, with grapes collected in small open crates. Upon arrival at the winery, the grapes undergo hand sorting before being gravity-fed into vats without the addition of commercial yeasts. Traditional vinification involves alternating cap immersion and pumping over, with maceration lasting four to five weeks to extract optimal color, flavor, and tannins. Pneumatic pressing follows fermentation. The wine is then matured for 10 months in stainless steel vats to preserve its fresh and fruity character. Bottling occurs in July, with the 2020 vintage yielding approximately 16,500 bottles.

ABV (Alcohol by Volume)

13.5%

Tasting Notes

The 2020 Campredon presents a vibrant ruby hue. On the nose, it offers intense aromas of red berries, complemented by subtle hints of licorice. The palate is fresh and expansive, showcasing a harmonious balance of fruit and acidity, leading to a lingering, flavorful finish.

Food & Wine Pairing

This wine pairs well with grilled red meats, such as beef flank steak with anchovy sauce, or duck breast with green peppercorns. It also complements poultry dishes like skewered liver and heart, as well as grilled blood sausage served with apples.

Service Methods and Temperatures

For optimal enjoyment, serve the Campredon 2020 at a temperature between 15°C and 17°C (59°F to 63°F). Decanting is recommended to allow the wine to breathe and fully express its aromatic profile.

Storage and Aging Potential

Stored under proper conditions—away from light, at a consistent temperature, and with appropriate humidity—the Campredon 2020 can be cellared and is expected to reach its peak between 2024 and 2028.