Really appealing nose built around blackcurrant, vanilla and a fine, subtle oak, with a fresh vegetal note that’s very pleasing. The palate is structured, with fine tannins, echoing that delicate oak, the aromatics are powerful and perfectly carried. Long finish on black fruits and spices.
The name “Cep à Graves” is a play on words: “cep” refers to a grapevine trunk in French, while “Graves” is the Bordeaux appellation. Together, it echoes the French expression “c’est pas grave” (“it doesn’t matter”), adding a light, playful twist to the cuvée’s identity.
95% Cabernet Sauvignon from old 50–60-year-old vines, planted on gravel soils (sand and pebbles) in Saint-Pierre-de-Mons, the grapes were bought from Château La Rose Sarron. 5% of Cabernet Franc and Petit Verdot. Harvested by hand, vinified at the Quasar cellar in Sainte-Terre: total destemming, one month of maceration, each grape variety vinified separately, then pressed and aged for 16 months in barrels that have seen one to three wines. Bottled in March 2025, unfined, unfiltered, with total SO2 under 30 mg/litre.
Loïc Tanguy is a Breton from Finistère, with a Bordeaux-born mother and a grandfather who was an orchardist in La Réole—and also made wine. Initially destined to become a fighter pilot, he ultimately became a man of the land. He went on to study oenology at the University of Bordeaux, and at 25 joined a cooperage. He quickly became a consultant, working with both small estates and Grand Cru...
See all of their wines
Minimal sulphites
Organic or biodynamic wine
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
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