Sarl D. Paul Mas

Domaine Nicole, Route de Villeveyrac, 34530 Montagnac
Telephone +33 4 67901610
Fax +33 4 67980060

Hall map

ProWein 2018 hall map (Hall 11): stand B40

Fairground map

ProWein 2018 fairground map: Hall 11



34530 MONTAGNAC, France




Exhibitor Categories

  • 02  Exporter


  • 02  Exporter
  • 02.01  Europe


  • 02  Exporter
  • 02.02  Asia


  • 02  Exporter
  • 02.03  USA


  • 02  Exporter
  • 02.03  USA
  • 02.03.34  New York

New York

  • 02  Exporter
  • 02.04  Northern and Central America

Northern and Central America

  • 02  Exporter
  • 02.05  South America

South America

  • 02  Exporter
  • 02.06  Australia and Oceania

Australia and Oceania

  • 02  Exporter
  • 02.07  Africa


Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.05  France
  •  Languedoc-Roussillon

Our products

Product category: Languedoc-Roussillon


Paul Mas wines are the result of symbiotic harmony between an extraordinary region for producing wines, passion for the vineyard, respect for the grapes during vinification, and great blending and aging knowledge : the Paul Mas style. The legend of Vinus, the Heron, started on the Hérault River banks, at the foot of Château Paul Mas in Pézenas. Languedoc Grands Crus and Grands vins, from our vineyards in Pézenas or Montagnac, at the Nicole Estate, make up this range, which also includes varietal wines with distinct character. Château Paul Mas is made of 2 Estates: the Castle and a 25-ha vineyard in Conas, near Pézenas, the cellar and a 80-ha vineyard in Nicole, near Montagnac. This is where we produce the Vignes de Nicole cuvees. Our labels feature Vinus the heron in front of the Conas castle.















































 Grape varieties: 85 % Syrah, 10 % Grenache, 5 % Mourvèdre

AOP Languedoc

The Vineyard

Soil type: clay and limestone with fossils

Age of the vineyard: The Syrah vines are between 11 and 21 years old, the Grenache 27 years old and the Mourvèdre 17.

Pruning: Cordon de Royat

Density of planting: 4400 vine plants/ha

Average yield: 45 hl/ha

Harvest: mechanical at night to avoid oxidation

Elevation: 60-120 meters

Climate: Mediterranean
The Wine

-          Alcohol : 14.5 %

-          Sugar : 1.5 g/l

-          Total Acidity : 3 g/l

-          pH : 3.70


Destemming and separate winemaking for each grape. Fermentation between 8 and 20 days for the 3 grape varieties at a maximum temperature of 26°C. Traditional maceration:  14 days for the Grenache and Mourvèdre, and 20 days for the Syrah. 20% of the blend has done its malolactic fermentation in barrels. The 80% remaining has been put in oak barrels after malolactic fermentation. The wine is then aged for 9 months in French and American oak barrels.  30 % of new oak barrels, 35 % of 1 year old oak barrels, 35 % of 2 years old oak barrels.

 Tasting Notes

Colour: Deep red purple, with amethyst tints.

Nose: Complex with blackcurrants, violet, blackberries, turning to cacao and spices.

Palate: A full bodied wine. Aromas of peanut butter, cocoa, and dried berries with a silky, dry-yet-fruity medium body and a tangy, dark berry tart, apple sauce, cedar, and mineral nuanced finish with chewy tannins.

Food pairing: Best served at 15-17°C with grilled red meat, duck filet, meridional dishes as an Osso bucco, “Poulet Basquaise”,… few  cheeses can also pair very well with this wine.




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Product category: Languedoc-Roussillon


Astélia wines come from the best vineyards across Jean-Claude Mas’s eleven estates, farmed sustainably

and according to biodynamic principles.

“Aside from wine, what I know the best are my three daughters, Astrid, Elisa, Apolline and Estelle ”

Grapes Variety: 100% Cabernet sauvignon

Pays d’Oc - Indication géographique protégée


The Vine:

Soil Type: Clay and limestone

Vineyard age: 20 - 30 years

Pruning: Cordon de Royat and guyot simple

Harvest: manual

Average yield: 40hl/ha

Density of planting: 4400 vine plant/ha

Elevation: 80 to 200m

Climate: Mediterranean / Mediterranean with oceanic influence 


The wine:

-Alcohol: 14.5 %

-Sugar 2 g/l

-Total Acidity: 2.95 g/l

-pH: 3.7


Vinification Process:

Destemming and cooling the grapes down 8°C. Cool temperature maceration for 36 hours. Fermentation at 28°C for 5 to 6 days. Maceration for 10 days at 20°C-25°C maximum with daily pumping over. Vinification in vats, then the wine is slightly pressed by pneumatic press. The first press are blends to the free run juice, the wines is then barrelled before the malolactic fermentation.

Elevage: We use 70% of American oak and 30% of French oak. The wine spend 6 months in barrel.


Tasting notes  

Colour: Deep garnet red with ruby tint.

Nose: Complex, with blackcurrant aromas, violet and blackberry evolving to cacao and spicy.

Palate: A full bodied wine, well balanced and fruity. Cacao aromas, dried berries. A velvety and fleshy wine with pronounced fruits aromas

Food pairing: Best served at 17°C/ 18°C with a nice rack of lamb or an Aubrac beef filet with a red wine sauce. You can also enjoy this wine with a mature goat cheese tomme

Cellaring: More than 10 years in optimal aging condition.



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