The name of this wine, la mauvaise reputation, means "bad reputation" in Japanese.
The name is a satirical reference to a time when Carignan was looked down upon as an "adulterant" that was blended with noble varieties such as Grenache and Cabernet Sauvignon to increase production.
But Carignan is wonderful in its own right, with wonderful aromas of under-ripe red fruit and herbs.
This delicious red wine can be enjoyed on its own, but also pairs well with rich dishes such as red meats and spicy foods.
We recommend uncorking the bottle and transferring it to a carafe about an hour before serving.
The ideal serving temperature is 16°C.
Bottled unfiltered and unfined.
Free from all additives including sulfites.
The estate's name comes from the famous Georges Brassens song "Les Sabots d'Hélène" (Hélène's Wooden Shoes), a reference to Alban's wife's name being Hélène, and a nod to Brassens' rebellious mindset.
Originally from Lorraine, the northern French region bordering Belgium, Luxembourg and Germany, the coldest region in France, Alban Michel moved to Corbières, in the southernmost part of the country, in 2005.
Alban chose this place to make wines that are warm and honest, just like himself.
Corbières is located in the Languedoc-Roussillon region and its close proximity to the Mediterranean Sea means that it enjoys hot, sunny summers and mild winters.
Alban came across beautiful old Syrah vines that were over 30 years old and revived them, which has led to the uniqueness and deliciousness of his wines today.
The Carignan and Grenache vines are even older, being over 50 years old and some even up to 100 years old.
A bit of anarchist and above all a libertarian, Alban markets all his wines as naturally produced "table wines" and rejects the AOC.
The region produces some of the world's best wines but also faces difficult challenges, including climate change.
One of these is battling a big, round beast that likes to visit the 4.5 hectares of vineyards each year shortly before harvest time.
Herds of wild boars weighing up to 100kg devour his beloved Syrah, Carignan, Muscat Alexander and Grenache grapes.
Grapes, which contain no chemicals at all, are apparently very tasty to animals, and they are eaten directly from the vine.
Sometimes, they are so desperate for grapes that they destroy the protective fence in the middle of the night.
This of course affects yields, resulting in some years in significantly reduced production.
All grapes are carefully hand harvested, destemmed and transferred to maceration tanks (minimum 10 days), pressed to extract the juice, and then transferred to fermentation tanks.
Fermentation occurs naturally with indigenous wild yeasts present on the grape skins, which break down sugars into alcohol, creating a natural wine cuvée.
Nothing is added at any point in the winemaking process.
This wine is made only from grapes.