Features
Name:
Mas des Tannes Classique rouge Sans Sulfites 2021
Terrain:
clay and limestone
Winery
Jean-Claude Mas acquired this estate in 2006. Located in the commune of Montagnac in the lower valley of the'Hérault, this estate once housed the'sheepfold of the'Cistercian abbey of Valmagne. It is located near one of the few springs from which it takes its name. The estate has known several owners, the penultimate of whom converted the'entire vineyard to'organic farming in the early '1990s. It covers 55 hectares of which 36 are planted with vineyards and 5 with olive groves and its over 200 species of bees. Mas des Tannes is in a privileged location with hilly terrain protected by pine forests and Mediterranean scrub, cradled by the Mediterranean climate (9 kilometers from the sea) and the healthy north wind, all at an'altitude of 120 meters. The clay-limestone soils are rich in organic life in the exuberant subsoil, which has never known any synthetic products. The vines are naturally hardy and vigorous, the fruit concentrated and healthy, the wines balanced and majestic.
Description
Domaine Paul Mas's Mas des Tannes Classique Rouge Bio is a classy red wine. This dry red wine from Domaine Paul Mas is something for purists who like a very low residual sugar . The Mas des Tannes Classique Rouge Bio comes very close to this value, as it was vinified with only 2.5 grams of residual sugar. This red wine is balanced and complex, with firm fruity acidity, fresh and lively on the palate. The finish is also accompanied by the mineral facets of soils dominated by limestone and gravel.
Organoleptic characteristics:
Intense and deep ruby red color
Nose characterized by notes of cherries, blueberries, spices, roasted coffee and black currants, developing into aromas of plums and sweet spices.
The sip shows an opulent wine with soft tannins and good body. Candied texture with a long finish on the palate, evolving toward notes of vanilla and toast.
Storage time:
More than 5 years
Vinification
Destemming, cold pre-fermentative maceration for 3 days and separate vinification for each grape variety. Alcoholic fermentation lasts 5 to 7 days. A post-fermentative maceration of 4 to 10 days is then carried out for all grape varieties. Use of stainless steel tanks and new concrete tanks lined with epoxy resin, with temperature control. Malolactic fermentation is carried out in barrels. Followed by barrel aging for 6 months after malolactic fermentation. The 60% of the barrel-aged wine is placed in American oak barrels and the 40% in French oak barrels (new barrels and one- and two-wine barrels).
Acknowledgements
2021 Decanter 90/100
2022 Challange millésime bio Gold medal/