AOP LANGUEDOC MONTPEYROUX CUVEE AUPILHAC
GRAPE VARIETALS :
Mourvèdre 39%, Carignan 28%, Syrah 20%, Grenache 10% et Cinsault 3%
SOIL :
Terraces on limestone alternating with very hard Blue Marls which feed regularly the vines with water during the summer.
VINIFICATION :
Long macération (15 to 30 days) with regular lees circulation.
MATURING :
30 months in small casks and barrels.
TASTING :
Great complexity on the nose and in the mouth allied with the deep garnet colour that results from the grapes being picked when the skins are fuly mature.
FOOD PAIRING :
A real treat with beef fillet with chanterelle mushrooms, game served with a strawberry coulis, spit-roast woodcock served on toast coated with its juice.
Tasting recommended for 4 to 20 years
AOP LANGUEDOC MONTPEYROUX CUVEE LES COCALIÈRES
GRAPE VARIETALS :
Syrah 40%, Grenache 30%, Mourvèdre 30%.
SOIL :
The vines are situated at an altitude of 350m with the soil composed of
Limestone clay, scrubland and basalt.
VINIFICATION :
Maceration with lees circulation.
ELEVAGE :
15 months in barrels.
TASTING :
Delicate, long and fresh, this wine has aromas of red fruit and light spice.
FOOD PAIRING :
This wine’s fruitiness combined with its softness and length makes it an ideal
aperitif drink. But it would be equally delicious with partridge, duck or pigeon
garnished with ceps or wild mushrooms or perhaps duck breast with figs.
AOP LANGUEDOC MONTPEYROUX CUVEE LA BODA
GRAPE VARIETALS :
Syrah 45%, Mourvèdre 45% et 10% de Carignan.
SOIL :
A blend of two Terroirs: Aupilhac with its limestone clay terraces and the amphitheater of Cocalières with scrubland sediments.
VINIFICATION :
Maceration and vinification in 700 liter-barrels.
MATURING:
25 months.
TASTING :
It’s a perfect blend of the freshness of the Cocalières and the strength of
Aupilhac.
The wood is overpowered by aromas of red fruit and spice. The first nose is a
mix of cinnamon, white pepper, ginger and capers. This is followed by fruitiness
reminiscent of raspberries and gooseberries
FOOD PAIRING :
Delightful with roasted lamb, a chicken fricassé or sheep’s cheese.
AOP LANGUEDOC MONTPEYROUX CUVEE LE CLOS
GRAPE VARIETALS :
Carignan 40%, Mourvèdre 40%, Syrah 20%.
SOIL :
Chalky-clayey soil. The grapes come from 40 year old vines, growing on Blue Marls. The same Marls you find at Petrus, Nuits Saint Georges, Bandol and Jura which give their wines such depth.
VINIFICATION :
Whole bunches are vinified and macerated in 700 liter-barrels.
MATURING:
23 months in barrels.
TASTING :
Complex nose with hints of spices and dark fruit. A fine intensity that increases and finishes on an intense minerality. The tannins are silky, smooth.
FOOD PAIRING :
Le Clos can pair a roast, any red meat or subtly spicy dishes.
Tasting recommended from 4 to 20 years
VIN DE FRANCE CUVEE LE CARIGNAN
GRAPE VARIETALS :
Carignan 100 %
SOIL :
Grown on hillside terraces with limestone-clay. Limestone scree mixed with
lower Miocene Blue Marl regularly nourishes the vineyard in summer.
VINIFICATION :
Long maceration of 28 days with frequent lees circulation.
MATURING :
In wood casks for 18 months.
TASTING :
It’s a slightly smoky wine with aromas of black fruit and liquorice with a lot of
freshness.
FOOD PAIRING :
Splendid with partridge cooked with chanterelle mushrooms, it also delightful
with spicy Japanese dishes and – even – jabugo pata negra.
Tasting recommended from 5 to 20 years
AOP LANGUEDOC CUVEE LOU MASET
GRAPE VARIETALS :
Cinsault 40%, Grenache 30%, Mourvèdre 20%, Carignan 10%
SOIL :
Arid stony limestone where Grenache and Cinsault thrive.
VINIFICATION :
Traditional, in vats for 10-15 days.
MATURING :
12 to 18 months in casks.
TASTING :
Lou Maset is a mouth-wateringly fresh, fruity wine: great as an everyday drink. Good length with silky tannins in the mouth with a spicy finish. It is thoroughly seductive.
FOOD PAIRING :
Ideal with charcuterie (cold meat), white meat or grills, but also delightful with chicken liver salads or lamb prepared with thyme.
VIN DE FRANCE CUVEE LE CINSAULT
GRAPE VARIETY
Cinsault 100 %.
SOIL
Terraces with limestone-clay and basalt
VINIFICATION
Short maceration with lees circulation and racked at the end of the
fermentation.
ELEVAGE
14 months in barrels.
TASTING
A garnet-red wine, refreshing with crisp fruit. It has aromas of red berries with a light spicy note of white pepper.
FOOD PAIRING
You can drink it slightly chilled for an aperitif wine or with Mediterranean
cooking, a pepper and feta salad…
Tasting recommended from 1 to 5 years