2012 is the second vintage of this ambitious cuvée, aged in new burgundian oak. This wine has reached a perfect balance between power and freshness. It should be the ideal companion of noble fishes and shellfishes.
|Winery||Chateau Mas Neuf|
|Varietal(s)||33% Roussanne, 33% Viognier, 33% Grenache blanc|
|Inventory||Sold Out (0)|
It exhibits a rich bouquet of spices (cinnamon, cloves, mace), verbena, and of pear and abricot. The attack is ample and opulent then balanced by a great freshness that keeps the wine lively until a long spicy and mineral finish.
Lobster, gambas with bourbon vanilla pods, red snapper with vegetables from Provence.
Villafranchien pebble stones with very good filtration properties.
Responsible farming. Head pruning. Leaf Thinning and pruning. Hand harvest.
Running off of the wine into new burgundian barrels for a period of 8 months. Alcoholic fermentation in barrels with controlled temperature (18-20°C). Light stirring of lees in the barrel.
The position of Château Mas Neuf, half way up the southern flank of the Costières de Nîmes is very special. The exposure to the sun is similar to that found in the Languedoc or Provence, but the proximity of lagoons and the Mediterranean Sea allows it to take advantage of warm sea breezes drifting up from the sea. This unexpected coolness is a real singularity and is called by its passionate owner, Luc Baudet, the “Rhône paradox.” It also has good terroir and old vines, factors which have all facilitated lightning progress in less than a decade. ‘I want Mas Neuf to be known for great Rhône wines – not just great Costières de Nîmes wines,’ says Luc. Taste your way through Mas Neuf cuvees and you may feel that his grandiose wish could be granted.