Château Aigues-Vives was built in 1817, on the remains of ancient Roman baths which took advantage of water sources in popular baths for their therapeutic virtues. This presence of water tables in the subsoil is particularly sought after and beneficial to the cultivation of vines in semi-arid climates. A Roman consul was the first to plant vines on these lands, so that the poets of the Empire praised the quality of the wines of Villa Major (the future Villemajou).
The estate's vines are adjoining those of Villemajou. Gérard Bertrand acquired Aigues- Vives just before the 2010 harvest. So far away, so close: with its 30 hectares of vines and its recently renovated cellar, Aigues-Vives retains its personality, quite distinct from Villemajou, whose grape varieties clearly set it apart. -Vives is planted mainly in Syrah, for an average age in the vineyard of 30 years and
Character & Nature
At the heart of the Corbières-Boutenac appellation, recognized as Cru Villages in 2005, Château Aigues Vives is established on typical soil of the appellation, made up of a layer of rolled pebbles. This infertile mantle covers a horizon of molasses, sedimentary rock, friable and soft, permeable to water mixing clay and sandstone. The poor surface soils force the vines to bury their roots deeply in search of water and nutrients.
Aigues-Vives benefits from the nearby presence of water from the springs that gave it its name to develop its cultural and cultural exception in the heart of Boutenac, kingdom of Carignan. Because in this environment conducive to the cultivation of traditional grape varieties (Grenache and Carignan) in goblets, the former owners bet on trellised Syrah, the majority in Aigues Vives. Winning bet and that Gérard Bertrand took up in turn. On the water-rich terroir of Aigues-Vives, Syrah gains its letters of nobility in Boutenac and gives the estate's wines a specific personality.
In red and rosé, the wines of Aigues-Vives testify to an ambition to reveal the full potential of the exception represented by the estate.
Exception is moreover the name rosé aged partly in barrels produced by the estate, from Syrah, Mourvèdre, Grenache and Carignan. The juices of the first come from bleeding, the second from direct pressing. After blending, from the start of fermentation, part of the juice is placed in barrels for about four months with daily then weekly stirring. The other part is vinified in vats. The wine is racked and bottled within 6 months of harvest. Fresh on the attack, expressive in its aromas of flowers (hawthorn and freesia) and red fruits (currant, raspberry), this rosé displays its exception and its ambition in its length in the mouth and its enveloping rich texture reinforcing the notes. gourmet grilled notes that prolong the finish.
The red wine of Aigues-Vives is also made from Syrah, Carignan, Grenache and Mouvèdre, the first macerated in whole bunches, the second destemmed. After the fermentations, the wines are put in barrels for twelve months. On arrival, the wine is generously spiced, between black pepper and nutmeg and a fruit of blueberry and cherry brandy; the tannic structure present and the fresh acidity are as many promises of a good aging potential.
Château Aigues Vives, "The Exception"
n. f.pl. (Latin aguae vivae – arum, living waters)