Boulevard Napoleon 'l'Aberadou' Pur Cinsault des Schistes 2023

Cinsault doesn't often take the lead in the Languedoc, more usually blended or destined for rosé. But one year, a single parcel from the schist-heavy soils in their part of Hérault turned out so well it couldn't be ignored. The winemaker called it early and got it bottled on its own - just a tiny amount, but it made an impression. These days, it's only made in the best years, and always in small quantities. Light in feel, with lifted red fruit, gentle floral notes and a dry, stony edge, it's fresh, finely balanced, and deliberately unadorned. No oak, no extras - just well-grown fruit, carefully handled. A clear, uncluttered take on southern French Cinsault that's all the more compelling for its simplicity.

Brilliant lightly chilled with charcuterie, grilled chicken or roast veg—anything fresh and herby plays along nicely.

Trevor Gulliver is best known as a respected London restaurateur and co-founder of St. John - now a small group of restaurants and bakeries that’s become something of an institution. He bought a place in the Languedoc to unwind, but ended up starting a small wine project instead. The house on a href=https://stjohnrestaurant.com/a/restaurants/blvd-napoleon target=_blank rel=nofollow> Boulevard Napoléon turned into a winery, and he teamed up with Benjamin Darnault - a local winemaker who’d just come back from running Chapoutier's Australian operation. Together they started making wine from old vines around La Livinière. It's all pretty small-scale, but done with care and a clear point of view. The wines are ripe, stony and full of southern character, but they’re not trying to prove anything. Just honest, well-made and a bit off-piste - like the whole project really.