CHATEAU PAUL MAS CLOS DES MURES
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
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
- 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.
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.