Download Complete Winemaker Notes

Jean-Claude Mas has blazed the trail for premium winemaking in the Languedoc region of the South of France. Since taking the helm of the centuries-old Domaines Paul Mas in 2000, his driving mission has been to use only premium quality grapes to craft superior wines with a modern, New World flair. Above all else, this innovative, fourth-generation vintner strives to make wines with authenticity and refinement, the end result of which is a family of magnificently charming wines that burst with personality and express their unique terroir.

Production Area
Sud de France

Grape Varieties
35% Grenache Blanc, 25% Vermentino, 25% Chardonnay, 15% Sauvignon Blanc

Each grape is vinified separately. Destemming, short skin contact for 4 to 8 hours (for the Sauvignon blanc). The grapes are gently pressed through a pneumatic press (Bucher press) and racking occurs at 50°F. The fermentation last for 3 weeks in temperature-controlled strainless steel vats at 64°F. Only the free-run juice and first press are used in order to extract a maximum fruit purity and aromas. Blending takes place in November.

Medium lemon.

Intense nose with notes of citrus, grapefruit, and a touch of tropical fruits.

Vibrant with aromas of citrus fruits and a hint of tropical fruits. Easy-going and fruity wine with a well-balanced acidity.



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