THE KING RABBIT RANGE
PAYS D'OC
THE SOUL OF THE LANGUEDOC WINE REGION
With its unique diversity of terroirs, the Pays d’Oc area is able to magnify individual characteristics of each grape varieties like no other wine region in the world. The Pays d'Oc vineyard is nestled between the Mediterranean coastline in the South, with its 200 km of beaches, and mountain summits and valleys in the North, with the Montagne Noire and the Pyrenean foothills.
KING RABBIT SAUVIGNON BLANC
MADE WITH ORGANIC GRAPES
WINEMAKING
Harvesting happens at night to avoid the risk of oxidation. After destemming and pressing, the free-run juice, the most delicate, is separated from the press juice, which is more concentrated. The must is clarified through cold static settling, followed by fermentation of the clear juice at a controlled temperature between 16 and 19°C, with minimal intervention, in accordance with organic production standards. The lees are filtered and fermented separately. The wine is then aged, blended, and bottled.
TASTING NOTES
Pale yellow with fresh green highlights, this wine opens with delicate aromas of white flowers and a subtle touch of citrus. Fresh and generous on the palate, it offers lovely volume and balance, with a long, lingering finish.
WINE & FOOD PAIRINGS
This Sauvignon Blanc pairs beautifully with grilled fish, seafood, and goat cheese. Perfect as an aperitif. Best enjoyed chilled at 7–8 °C.
KING RABBIT ROSÉ
MADE WITH ORGANIC GRAPES
WINEMAKING
The harvest is carried out at night to avoid the risk of oxidation. After destemming and direct pressing, the free-run and press juices are carefully separated. The must is clarified by flotation, while the lees are filtered separately. Fermentation takes place at a controlled temperature between 17 and 20°C with minimal intervention, in accordance with organic production standards. The wine is then aged, blended, and bottled.
TASTING NOTES
A delicate pale pink rosé with subtle bluish reflections, opening with bright aromas of fresh red berries, a lively tang and a delicious hint of candy sweetness. Crisp and juicy on the palate, it bursts with generous fruit and lovely freshness, leading to a vibrant, beautifully balanced finish.
WINE & FOOD PAIRINGS
This rosé is perfect for gourmet aperitifs and makes a fine companion at the table with asparagus risotto, tomato quenelles, or cherry clafoutis. Best enjoyed chilled, around 8–10 °C.
KING RABBIT PINOT NOIR
MADE WITH ORGANIC GRAPES
WINEMAKING
After harvesting, the grapes are destemmed before being transferred to the vat. The grapes begin their alcoholic fermentation at a controlled temperature of 25°C with limited interventions, in accordance with organic specifications. Regular pump-overs promote the extraction of aromas and tannins. After pressing and draining, malolactic fermentation softens the structure and adds suppleness. The wine is then aged, blended and bottled.
TASTING NOTES
A vibrant ruby red with subtle garnet highlights, revealing generous aromas of red berries, cherry, strawberry and raspberry, with a touch of blackcurrant. Bright and lively on the palate, it combines lovely freshness with beautiful balance, leading to a long and complex finish.
WINE & FOOD PAIRINGS
Light and fruity, this Pinot Noir pairs nicely with grilled tuna steak, roast poultry, Brie de Meaux or strawberry tart. Serve slightly chilled at 12–14 °C.
KING RABBIT MALBEC
MADE WITH ORGANIC GRAPES
WINEMAKING
The harvest is followed by destemming before vatting. The grapes undergo a cold pre-fermentation maceration for 5 days before pressing. They then ferment gently during a short 8-day vatting period at a controlled temperature. After malolactic fermentation, the wine is aged in stainless steel tanks before blending and bottling.
TASTING NOTES
A deep ruby coloured wine with vibrant purple highlights, opening with intense aromas of blackberry and violet, layered with notes of dark fruit and ripe plum. Generous and beautifully balanced on the palate, with fine, silky tannins leading to a long, lingering finish.
WINE & FOOD PAIRINGS
Enjoy with cheese crostinis, thyme-roasted poultry, creamy Saint-Nectaire cheese and a pear and chocolate tart. Ideal serving temperature: 16–18 °C.
