For many years Nicolas Carmarans ran the delightful wine bar in Paris called Cafe 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 south west France where he makes stunningly delicious natural wines from local grape varieties such as Fer Servadou and Negret de Banhars.
Nicolas at the recent Dive Bouteille event in the Loire
We were having a drink at Paris hotspot Tombe du Ciel. When we asked for their favourite red wine, the Mauvais Temps was unhesitatingly offered. We were amazed by its freshness, complexity and general drinkability. As a result we became determined to offer it to our clients in Australia.
Nicolas Carmarans Vin de Pays de l'Aveyron Mauvais Temps Rouge 2013
The Nicolas Carmarans Mauvais Temps is a particular favourite. This light, but complex red wine from the Aveyron in central France is lively, exciting, delicious and leaves you wanting more!
The wine comprises three grape varieties, namely 40% Negret de Banhars, 50% Fer Servadou (known locally as Mansois) and 10% Cabernet Franc. The grapes undergo semi-carbonic maceration in 15 hectolitre conical tanks for 20 days and the juice is then transferred to old barriques for 12 months.
The vineyard is very steep with narrow terraces covered with native herbs in a stunning valley near the village of Campouriez.
RRP: SOLD OUT
Nicolas Carmarans IGP Aveyron Cuvée 12 2011
This wine is named after the départment that the wine comes from, namely Aveyron. In France, each départment has a unique number such as 84 for Vaucluse in Provence or 11 for the Aude in Languedoc. The number for Aveyron is 12.
This wine comprises Cabernet Sauvignon and Cabernet Franc which were fermented in tanks and then the wine transferred to old barriques for 6 months prior to bottling around Christmas time.
Nicolas Carmarans IGP Aveyron Maximus Rouge 2013
The Nicolas Carmarans Maximus is a fresh, vibrant red wine that sees 16 days of carbonic maceration to ensure the freshness and flavour that you expect from a wine made using this process. The 2013 vintage is definitely the best yet! It is lower in alcohol, lighter, fresher and more elegant than before. But flavour has not been sacrificed.
The wine is made from Fer Servadou (also known as Mansois) which is local to the region around the Aveyron and then in an arc down to the area around the town of Gaillac which is just north of Toulouse.
This wine can be drunk as an aperitif or matched to quite a wide range of foods.
The famous Chambers Street Wines in New York said this about the Maximus in a recent newsletter:
Nicolas farms organically and practices minimal intervention in the cellar with native yeast fermentations, no temperature control, no sulfur, and no filtration. Maximus is an invigorating wine made from Fer Servadou, a native variety, and undergoes carbonic maceration, preserving the fresh fruit characteristics of the grape. It is deep and bloody on the nose with cranberry, blood orange, iron, tomato leaf, pink peppercorn, and smoke. Fresh, zippy, and lighter in body with high-toned red berry fruits and notes of turned earth and spice on the palate, this would make a wonderful companion to a wide range of foods and is great on its own.
Nicolas Carmarans IGP Aveyron Selves 2013
The Nicolas Carmarans Selves is produced from old vine Chenin Blanc that thrives in the cold valley near Campouriez in the Aveyron. This is an unbelievably beautiful wine for those who love the power and elegance of this much sought-after grape variety.
When we tried it this year during a lunch at chez Nicolas overlooking the beautiful river that meanders through the steep gorges here we were stunned again by the purity and elegance displayed by this wine.
RRP: SOLD OUT
Nicolas Carmarans Vin de France l'Olto Rouge 2013
The Nicolas Carmarans l'Olto is a single varietal 100% Fer Servadou (known locally as Mansois). The vines that the grapes come from are reasonably old and thrive in clay soils. The grapes undergo semi-carbonic maceration in 15 hectolitre conical tanks for 20 days and are then transferred to old barriques for 12 months. Before bottling, the tank spends a day in the sun to give it more strength says Nicolas.