Nicolas Carmarans Maximus 2022

Nicolas Carmarans left a Paris bar to make natural wine in Aveyron, in the uplands of Occitanie, working local varieties under the IGP Aveyron. Maximus is a single-variety red from Fer Servadou, a native grape known for its bright acidity, peppery character and firm but slim tannin. The vineyards sit in a cool upland climate on schist and clay soils, which keeps ripeness moderate and gives the wine its low 11.5 per cent alcohol and its freshness. The wine is made naturally, with native yeasts, no added sulphur to speak of and little intervention, then aged in barrel where slow oxygen exchange settles and softens it without adding obvious oak. The result is pure and transparent to the fruit and the site. The colour is a bright translucent red. The nose shows red currant and wild red berries over black pepper, herbs and a stony earth. The palate is light and fresh, with high acidity, fine slim tannin, a rhubarb tartness and a savoury, peppery finish. Serve lightly chilled at 13 to 15 degrees. It suits charcuterie, roast pork and lighter dishes.