Vin Cuit de Provence


Vin Cuit de Provence is a traditional Provencale holiday dessert wine. Very few winemakers continue the tradition and normally it’s just made for personal consumption or sold locally from the cellar door. We are the only ones to sell a wine of this type in the United States!

As the name says, Vin Cuit, or cooked wine, is heated in a cauldron over an oak fire. The key is that the wine is constantly stirred and does not ever boil, killing the yeasts. Once the must is reduced, it is fermented naturally in stainless steel very slowly for approximately a year. After fermentation is complete it is aged in barrel for at least two years. Mas de Cadenet makes it completely naturally - no sugar is added (it is concentrated through the cooking process.)It is not a mulled wine; no spices are added, although the smoke from the fire does add its own character, especially noticeable on the finish. It is also not fortified with alcohol. Final alcohol is 14%.

The grape varieties are a blend of the estate’s plantings, which include Rolle, Grenache, Cinsault and Syrah. Mas de Cadenet opts to make their Vin Cuit de Provence in a Champagne style, meaning that they blend several vintages to their taste. The current bottling is 40% vintage 2011, 15% vintage 2010, 30% vintage 2009 and 15% vintage 2006. This copper-colored wine has rich density on the palate. Flavors are intense and complex with orange, dry apricot, prune, almond and roasted coffee.  It has a viscous texture and the sweetness is balanced with power and freshness. It’s a good match with chocolate or nutty desserts, nougat or dried fruits. This could also pair with cheese or foe gras.

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