Nicolas Camarans ‘Maximus’

I first met Nicolas Carmarans at Café de la Nouvelle Mairie (a wonderful wine bar / restaurant in Paris with an all-natural wine list and classic French bistro food) a lifetime ago. I had just barely survived cancer and I was re-learning life as a cancer survivor - trying to find myself if you will. And since my oncologist had told me that I could no longer drink conventional wine, this was a pretty big struggle! 

I am eternally grateful that Nicolas and the natural wine community in Paris took me in - they made me feel at home in a city that was utterly foreign to me and they gave me hope that wine could be consumed again (by me!). At the time, the return to making wine in the old ways without additives and massive sulfur, without lab yeast (what we now call ‘natural wine’) was relatively new - a lot of conversations were being had and controversy was swirling. But for me, natural wine was a gift, a breath of hope and the possibility of being able to drink wine again!! So I guess I would say that this crush is a deeply personal one!! I’ll spare you all the details of the last few decades or so but suffice it to say, we’ve all changed and without that community, I wouldn’t be part of the amazing community I share with you all and that would be super sad!

Nicolas went on to sell Café de la Nouvelle Mairie (it went to some really good people and remains a fav when I’m in Paris!). He bought some vineyards in Aveyron (SW France) where he grows the native varietals and makes wine that blows my freaking mind!!!

Maximus is pure Fer Servadou grown in granite soils at an elevation of 450-meters (almost 1500 feet). How do I describe Fer Servadou? First off - come grab a bottle cuz it’s limited and if you like red wine that is complex, full of minerality with black fruit and pepper for days!! this wine is so balanced and so amazing that you really just have to try it to believe it. Or don’t cuz I’m happy to drink it all :-)