Keep it natural, baby.
Nico says he finds the 2018 to be a bit fuller than previous vintages. The grapes undergo semi-carbonic maceration in 15 hectolitre wooden conical tanks for 20 days and the juice is then transferred to old barriques for 12 months, with a minimal amount of SO2 added. This process yields wines that are incredibly bright and aromatic, with a decidedly silky texture on the palate.
For many years Nicolas Carmarans ran the delightful wine bar in Paris called Café de la Nouvelle Mairie. It, as its name suggests, is a meeting place where people go to sip on good wines, eat interesting food and solve the problems of the world.
He sold it recently to concentrate on his vineyard in the Aveyron in south west France where he makes stunningly delicious natural wines from local grape varieties such as Fer Servadou and Negret de Banhars.The wines are released under the local IGP appellation of Aveyron (this is the new Indication Geographique Protegee which protects wines produced in the area).
In addition to his Mauvais Temps vineyard, Nicolas has recently bought a new house and built a new winemaking facility in a stunningly beautiful and very peaceful, remote area on the slopes above the Selves River. Hre he has also planted a new vineyard to Chenin Blanc and Fer Servadou.
Katie and Denny
Your friendly neighborhood wine shop, focused on small production, organic and biodynamic, natural wines. Connect with us on Instagram for suggestions on your next bottle and to follow along in our downtown Lafayette wine journey.
Visit us to shop in person or order online and pick up in the shop.
210 E. Vermilion Street, Lafayette, LA 70501
Mon, Wed, Thurs
Friday & Saturday
Closed Sunday & Tuesday