Fer Servadou, Aveyron, France | Have you heard of maximalist fashion? This is the complete opposite of that (and it’s perfect). Winemaker Nicolas was born in Aveyron, brought up in Paris & operated a well known Parisian natural wine bar before becoming a vigneron. FUN FACT! The name fer servadou is said to be derived from the Latin ‘ferus’, meaning ‘wild’ or ‘savage’, as it is also said to be domesticated from local wild grape vines. Fer servadou planted on rich red clay, from vines ranging in age from 20 to 50 years. Grapes spend 16 days as whole bunches in carbonic maceration for lighthearted depth, before being aged in old oak barrels. Roses made of bricks, dark purple cornflower, plum spread, bloody-bramble, pungent earth, mandarin, crunchy strawberry & a long handshake tannic ending. Drink alongside rare duck, vintage dishes & lace tablecloths.

Chenin Blanc, Aligoté, Aveyron, France | A brand new thrilling wine to the Carmarans lineup! Winemaker Nicolas was born in Aveyron, brought up in Paris & operated a well known Parisian natural wine bar before becoming a vigneron. 50% chenin blanc from a younger vineyard beside his home, and 50% aligoté purchased from the Macôn. Direct pressed separately, settled for one night, then transferred to wood barrels for fermentation & maturation. A perfect partnership of the rich and fleshy chenin with the tart minerality from the aligoté. Matchstick, fermenting lemons, sweaty spice, powdery pollen, dried coconut package, citric acid prickles & pineapple-marshmallow salad. Pour alongside all the best things – mac n’ cheese, leg warmers, 80’s David Bowie & rose gold jewellery.

Fer Servadou, Aveyron, France | A treasure we have worked so hard to bring to you and it’s HERE. Welcome to this wicked wonder of delicately powerful, old vine good-sense & willpower. Winemaker Nicolas was born in Aveyron, brought up in Paris & operated a well known Parisian natural wine bar before becoming a vigneron. Sourced from 70 year old vines planted on a 250 m elevation, clay and limestone vineyard just south of his home in Marcillac. The name ‘fer servadou’ is said to be derived from the Latin ‘ferus’, meaning ‘wild’ or ‘savage’, as it is also said to have been domesticated from local wild grape vines. A recent study shows that while still diminutive in size, the planting of this regal grape is on the rise! Here, whole bunches are placed in fibreglass tanks for a 10 day carbonic maceration before being transferred to old barriques (large wood barrels) for seven months. Green leather, lil spice, tar, melange of plum, petrified cranberry, herb garland, orange rind, red delicious apple skins & rock climbing grip tannins. Simply a dream sip.

Chenin Blanc, Aveyron, France | A terribly exciting chenin, opening one is like a new Julia Ducournau film being released. Winemaker Nicolas is originally from Aveyron, raised in Paris & helmed a natural wine bar before moving to fermentation. Rare and expressive, Nicolas’s younger chenin blanc vines (10-16 years) are planted in a cold valley, in the more mountainous part of Carmaran’s terroir, where the land is held together by granite. Direct pressed then fermented & aged in neutral barrels. White flowers by the sea, stalagmite, lanolin, preserved lemon oil, sand, green apple skin candy, melting salty ice & a Sichuan floral stutter finish. Pour alongside stargazing & listening to sad cowboy music.

Fer Servadou, Aveyron, France | We’re obsessed with all the wines of Nicolas Carmarans and we can’t wait for you to be too. The wine we would keep a case of in our closet to whip out for any and all guests, unexpected or otherwise. Winemaker Nicolas is Aveyron born, but brought up in Paris where he operated a well known Parisian natural wine bar before becoming a vigneron. ‘Mauvais Temps’ is his flagship wine from 50 year old fer servadou vines, planted on steep and narrow granite terraces near the village of Campouriez. Semi-carbonic maceration in wood barrels for 20 days before being transferred to old barriques for 12 months of gentle hibernation. Plums in leather chaps, blue crystals, butterfly wings, brick dust, artichoke blossoms, camphorous nips, roasted chicken herb blend - thyme heavy. Pour alongside slow sun-setting Wednesday evenings & a shy excitement for coffee the next morning.

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