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LAB0222RW
Escartefigue Rouge
2022
Rhone
Organic Farming
Selected Yeasts
Low Sulphur

Regular price £19.45

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Ventoux AOC is an exciting area in the south-eastern region of the Rhone, where wines are produced in 51 communes along the lower slopes of the Ventoux Mountain, as part of the Vaucluse Mountains. Typically, Ventoux has been seen as somewhere to get fantastic value Rhone blends, predominantly using Grenache, Syrah and Mourvèdre. Ventoux wines are distinctive not because of the soil, as with so many French wines, but because of the climate. The days are some of the hottest in the region, and yet the nights are some of the coldest, resulting in grapes being picked much later than its more famous counterpart, Chateauneuf-du-Pape. Harvest is more often than not well into October, so the grapes are cooler and have a much longer time to develop flavours.

Thomas and Fanny met in Toulouse, where they were both studying agronomy and oenology. This was the start of a strong friendship and aside from wine, a shared passion for trekking and surfing. The idea of making wines together started in 2010. Fanny was visiting Rhone Valley with her family in the summer and Thomas had planned visits to winegrowers in Ventoux and Vacqueyras that he was already following for consultancy. They fell in love with the area and Labadens was born. They have always believed in the potential for Ventoux and Vacqueyras. They have all the ingredients to produce very serious wines – clay-limestone soils, a continental climate and outstanding fruit. Through Tom’s love of Clairette, they have since added whites to the list. Thomas has always supported this variety even if it requires far more work in the cellar and is a very late ripening fruit. Quite naturally, the wine has been named after Thomas! The goal since day one has remained the same - producing balanced, high quality wines, using no chemicals in both the vineyard and the winery.

Tasting note: Cool carbonic maceration with a light extraction leads to blackcurrent, ripe cherry and blueberry. Good retention of fruit coming through. The tannins are delicate and soft and with the low alcohol this makes for a light-bodied, very drinkable red! A touch of iron and pepper on the finish.
Winemaking Detail: Grapes are vinified separately with a first vat of 100% of the Merlot, a 2nd vat of Grenache & Cinsault harvested slightly under-ripe for crispness and vinified together, and a third vat of Grenache & Syrah. Macerations are short, with a week without crushing the grapes to give a slight carbonic maceration effect, followed by fermentation at between 18 and 20 degrees Celsius, cool enough for reds to retain as much fresh fruit as possible. Tannins are extracted as little as possible, with just a few pump-overs, to retain maximum suppleness and crispness.
Features Blueberry Red cherry Blackcurrent Light Soft

Features Blackcurrent, Blueberry, Light, Peppery, Red cherry, Soft,
Tasting note Cool carbonic maceration with a light extraction leads to blackcurrent, ripe cherry and blueberry. Good retention of fruit coming through. The tannins are delicate and soft and with the low alcohol this makes for a light-bodied, very drinkable red! A touch of iron and pepper on the finish.
Drink with
Margherita, Passata, Roast chicken,

Wine details

Country France
Region Rhone
Producer Labadens
Wine Name Escartefigue Rouge
Colour Red
Style Juicy & Ripe
Vintage 2022
Main Grape Merlot
Other Grapes 25% Grenache; 15% Cinsault; 5% Syrah
Size 6 x 75cl
Closure Cork
A.B.V. 0.125
Production 3800
Aging 10-11 months in Stainless steel
Soil Sand; clay; salt
Time to drink Now - 2027
Winemaking Detail Grapes are vinified separately with a first vat of 100% of the Merlot, a 2nd vat of Grenache &, Cinsault harvested slightly under-ripe for crispness and vinified together, and a third vat of Grenache &, Syrah. Macerations are short, with a week without crushing the grapes to give a slight carbonic maceration effect, followed by fermentation at between 18 and 20 degrees Celsius, cool enough for reds to retain as much fresh fruit as possible. Tannins are extracted as little as possible, with just a few pump-overs, to retain maximum suppleness and crispness.

LAB0222RW
Labadens
Escartefigue Rouge
2022
Rhone
Organic Farming
Selected Yeasts
Low Sulphur

Ventoux AOC is an exciting area in the south-eastern region of the Rhone, where wines are produced in 51 communes along the lower slopes of the Ventoux Mountain, as part of the Vaucluse Mountains. Typically, Ventoux has been seen as somewhere to get fantastic value Rhone blends, predominantly using Grenache, Syrah and Mourvèdre. Ventoux wines are distinctive not because of the soil, as with so many French wines, but because of the climate. The days are some of the hottest in the region, and yet the nights are some of the coldest, resulting in grapes being picked much later than its more famous counterpart, Chateauneuf-du-Pape. Harvest is more often than not well into October, so the grapes are cooler and have a much longer time to develop flavours.

Thomas and Fanny met in Toulouse, where they were both studying agronomy and oenology. This was the start of a strong friendship and aside from wine, a shared passion for trekking and surfing. The idea of making wines together started in 2010. Fanny was visiting Rhone Valley with her family in the summer and Thomas had planned visits to winegrowers in Ventoux and Vacqueyras that he was already following for consultancy. They fell in love with the area and Labadens was born. They have always believed in the potential for Ventoux and Vacqueyras. They have all the ingredients to produce very serious wines – clay-limestone soils, a continental climate and outstanding fruit. Through Tom’s love of Clairette, they have since added whites to the list. Thomas has always supported this variety even if it requires far more work in the cellar and is a very late ripening fruit. Quite naturally, the wine has been named after Thomas! The goal since day one has remained the same - producing balanced, high quality wines, using no chemicals in both the vineyard and the winery.

Tasting note: Cool carbonic maceration with a light extraction leads to blackcurrent, ripe cherry and blueberry. Good retention of fruit coming through. The tannins are delicate and soft and with the low alcohol this makes for a light-bodied, very drinkable red! A touch of iron and pepper on the finish.
Winemaking Detail: Grapes are vinified separately with a first vat of 100% of the Merlot, a 2nd vat of Grenache & Cinsault harvested slightly under-ripe for crispness and vinified together, and a third vat of Grenache & Syrah. Macerations are short, with a week without crushing the grapes to give a slight carbonic maceration effect, followed by fermentation at between 18 and 20 degrees Celsius, cool enough for reds to retain as much fresh fruit as possible. Tannins are extracted as little as possible, with just a few pump-overs, to retain maximum suppleness and crispness.
Features Blueberry Red cherry Blackcurrent Light Soft

Features Blackcurrent, Blueberry, Light, Peppery, Red cherry, Soft,
Tasting note Cool carbonic maceration with a light extraction leads to blackcurrent, ripe cherry and blueberry. Good retention of fruit coming through. The tannins are delicate and soft and with the low alcohol this makes for a light-bodied, very drinkable red! A touch of iron and pepper on the finish.
Drink with
Margherita, Passata, Roast chicken,

Wine details

Country France
Region Rhone
Producer Labadens
Wine Name Escartefigue Rouge
Style Juicy & Ripe
Vintage 2022
Main Grape Merlot
Other Grapes 25% Grenache; 15% Cinsault; 5% Syrah
Size 6 x 75cl
Closure Cork
A.B.V. 0.125
Production 3800
Aging 10-11 months in Stainless steel
Soil Sand; clay; salt
Time to drink Now - 2027
Winemaking Detail Grapes are vinified separately with a first vat of 100% of the Merlot, a 2nd vat of Grenache &, Cinsault harvested slightly under-ripe for crispness and vinified together, and a third vat of Grenache &, Syrah. Macerations are short, with a week without crushing the grapes to give a slight carbonic maceration effect, followed by fermentation at between 18 and 20 degrees Celsius, cool enough for reds to retain as much fresh fruit as possible. Tannins are extracted as little as possible, with just a few pump-overs, to retain maximum suppleness and crispness.