The large-scale launch of an unexpected and seductive wine: Red
Cabosse. A creation that delicately blends the aromas of red wine with
those of cocoa.
It all begins on August 15, 2024, during a dinner at a friend's house. "I don't
I don't drink much alcohol, but I appreciate good wine, especially red."
Frédéric confides.
That evening, he discovered a wine with surprising chocolate notes. Intrigued,
He asks where he comes from. Two days later, he goes to the cellar of the
Vigne à l'Olivier, located in Lambesc (Bouches-du-Rhône),
where he meets Olivier, a passionate wine merchant and chemist by training
the origin of Rouge Cabosse.
Olivier recounts the birth of this unique wine: "During a visit to
My friend, chocolatier Mathieu Taborcia, based in Lambesc, I came across
bags of cocoa pod husks (the shell of the cocoa fruit)".
Intrigued, he decided to use them as mulch in his garden. "With
In the autumn dampness, a sweet chocolate fragrance spread
in my garden… What if this one met wine?"
Rouge Cabosse was born: a fruity, deep wine, enriched with subtle aromas.
of cocoa.
First bottles released in February 2025
Intrigued, Frédéric buys all the remaining bottles and has them tasted by
his entourage. The success was immediate, across all generations.
Convinced of the potential of this atypical vintage, he suggests to Olivier
to shift into high gear. But the latter, attached to his approach
artisanal, prefers to remain discreet.
Frédéric perseveres and convinces Olivier to join the project. Despite
the winemaker's inability to produce the required quantity of wine
Frédéric responded to the request.
Thanks to his network, he gets in touch with Sylvain, an oenologist and
brewer at the Brasserie des Malfaiteurs in Marseille.
Together, they reworked the recipe with a quality wine, sourced from
vineyards near Châteauneuf-du-Pape.
The first bottles will be released in February 2025, followed by a second
series in April.
Word of mouth works. Cheese shops, delicatessens, wine merchants:
Wherever he goes, Rouge Cabosse surprises and delights, notably by
its surprising pairings with certain cheeses.
The bottle itself is eye-catching. Its sleek, modern design and
elegant, reminiscent of the world of perfume, reinforcing the sophisticated image of
this extraordinary wine.
In his quest for recognition, Frédéric has Rouge Cabosse tasted by
Hasnaâ Ferreira, crowned best chocolatier in France in 2016.
His verdict is unequivocal: "a long, full-bodied, high-quality wine, with a very
"A nice balance between the two aromatic palettes."
From this encounter came the idea of a ganache with Cabosse Red Wine.
Today, Frédéric Chanal has founded a company with his partners.
ambition: to reconcile younger generations with wine by breaking down the
codes.
"Rouge Cabosse is unique in the world! To my knowledge, only one
Domaine de Saint-Émilion offers a white wine with Tahitian vanilla.
he emphasizes.
And tomorrow? Perhaps a new creation… with a different flavor
unexpected.
Rouge Cabosse: the story of a red wine with cocoa that became a unique and innovative creation
