This old vineyard produces a scant 10 hl/ha and the hand-picked grapes undergo a long fermentation with ‘pigeage’ only. Second fermentation and aging in barrels for 12 months, followed by 12 to 18 months in a conical oak trunk of the forest of Orleans. Unfiltered wine.

This wine, with an "ink" hue, gives off aromas of black fruits and liquorice. Thanks to the maturity and concentration of the grapes, the palate is structured and powerful and the tannins are round and fine the palate is fat and creamy. Robert Parker Wine Advocate Dec 2017: 92/100

Diane and Mathieu’s estate borders the Languedoc and the southern Rhône (and also Provence) so some wines feel very Occitane, others very Rhône-y. For example her pure expression of Grenache (Castel Nou) is a homage to Chateauneuf du Pâpe, whilst ‘Les Cimels’ red has more of a Languedoc feel. ‘Les Cimels’ Rosé could be from Provence. Les Cimels Red was the very first wine we brought to the UK, and which inspired us to set up The Real Wine Company. The 2001 vintage. I have kept a bottle for posterity (long since empty of wine, of course). Diane had taken over a failing estate which was over-producing huge quantities of dilute, boring wines which were helping to fill the EU Wine Lake. Diane set about restoring these beautiful old vineyards to restrict the quantities and improve the quality in direct inverse proportion. First of all, they got the quality right, then they got on with conversion to organic and bio-dynamic status which all the wines now are. The château name comes from the family crest which is Gold and Red.