Questo vino
Vineyard and terroir
The Cabernet Franc comes from Langeben, the highest vineyard on Manincor hill. Its cooler position develops delicate, precise fruit and elegant spice. Merlot supplies the smaller component and comes from the heart of Tatzenschroat, a warm, southeast-facing slope at 250 m planted with Manincor’s oldest Merlot vines. This parcel contributes depth, richness and smoothness.
Grapes
Blend proportions vary by vintage. Latest published vintage (2023): 87% Cabernet Franc and 13% Merlot.
Vinification
Spontaneous fermentation on the skins took place in upright, open-top oak vats. The healthy condition of the grapes allowed maceration—including the post-fermentation period—to continue for four weeks, developing assertive yet supple tannins.
Ageing
The wine matured for 20 months in barriques, half of them new. It is conceived for extended bottle development and is described as reaching its peak after approximately ten years in bottle.
Technical data
2023: harvest from early to mid-October; yield 32 hl/ha; residual sugar 0.7 g/l; alcohol 14% vol.; acidity 5.1 g/l; malolactic fermentation completed. Production comprised 2,844 standard bottles and 197 magnums. The wine is biodynamic, Respekt-BIODYN certified and vegan.
Tasting profile
Bright, dark purple-red. Red and black berries combine with oriental spices, leather and tobacco in a many-layered aroma. Assertive tannins provide dense structure while remaining velvety in youth. Persistent fruit on the finish signals substantial potential for development.
Serving and pairing
Serve at 16–18 °C in large Bordeaux glasses. Decanting is beneficial in youth. Castel Campan is intended for the climax of a festive meal or for contemplative enjoyment on its own. The optimum drinking window is 2026–2036.
Vintage notes
The 2023 season combined a wet spring, a hot and dry summer and a golden autumn. Physiological maturity, sugar and acidity reached a close balance, giving ripe fruit, a cool character and moderate alcohol. Cabernet Franc and Merlot were harvested from early to mid-October at near-perfect physiological maturity.
