This Estate was created in 1960, at the place known as Crès Ricards, in the village of Ceyras. In 2010 Jean- Claude Mas acquired the 27 ha (69 acres) belonging to the Châteaux, extending the estate to 42 ha in 2013. He was fascinated by the fantastic terroir of the Terrasses du Larzac, which produces silky wines with intense ﬂavours. At the foot of the Mont Baudile, this vineyard oﬀers a unique geography, with its red earth, shale and pebbles. Yields are low, strict grape selection and carbonic maceration produce generous wines.
Grapes: 70% Syrah, 30% Grenache
Winemaking: Traditional maceration for the Grenache and Syrah (20 to 30 days), with daily pumping overs. 20% of the Syrah has been viniﬁed under carbonic maceration. All the diﬀerent varietals will go through malolactic fermentation in French oak barrels (new and up to 3 year-old barrels). In January we pump out from the barrels for the ﬁnal blend which will be aged in the same barrels for 10 months.
Tasting Note: A complex bouquet of spices (pepper and cinnamon), tobacco, mocha and blackcurrant jam. A mouth full, velvety, roasted and fruity (black cherry joining the blackcurrant), with a very refreshing ﬁnish of liquorice
Food & wine pairing : Serve at 16-18° C, on a beef back steak with morels or prime rib steak with salt.
Please note that while the producer of this wine follows Vegan Friendly procedures in the production of this wine, it does not have Vegan marked on the label.