STECIA

Château des Crès Ricards

APPELLATION

Côteaux du Languedoc Grand Cru Terrasses du Larzac

GRAPE VARIETIES

60% Syrah, 25% Grenache, 15% Carignan

WINEMAKERS

Jean-Claude Mas

90POINTS

Wine & Spirits
JUNE 2018

93POINTS

Wine & Spirits
JUNE 2017
Chateau des Cres Ricards Appellations Map
BACKGROUND

Jean-Claude Mas, independent winemaker, fourth generation grape grower, first generation winemaker and owner of Domaines Paul Mas, is a leader in fine winemaking in the Languedoc region of the South of France. Since taking the helm of the family winery in 2000, he has prioritized sourcing the highest quality grapes from twelve privately owned estates and premier growers in the Languedoc to make wines of authenticity and refinement. The result is a collection of magnificently charming wines that burst forward with the warmth and stunning beauty of the Languedoc. Our “garage” wine. This estate was created in 1960 in the village of Ceyras. Fifty years later, Jean-Claude Mas acquired its 28 hectares (69 acres), fascinated by the fantastic terroir of the Terrasses du Larzac, which produce silky wines with intense flavors.

WINEMAKING & VINTAGE NOTES

Limestone and clay, with pebbly soils on steep, terraced vineyards. Distinctive red soils indicative of significant iron oxide deposits. From individual parcels of 21 and 11 year old vines of Syrah (producing 44 hl/ha), 42 year old vines of Grenache (producing 39 hl/ha) and 49 year old vines of Carignan (producing 44 hl/ha). Partly traditional maceration and partly cold pre-fermentation for 20 and 22 days with daily delestage (rack and return) or pumping over. Partly whole-grape carbonic maceration for 14 days. Maturation for 12 months in vats and bottle-aged for 12 months.

TASTING NOTES

The explosive aromas of this wine remain its most outstanding trait, with notes of menthol veering to camphor, gunflint and fresh blackcurrants. On the palate it is silky and refreshing with pleasing, cooling aromas. Serve at 16°C with a steak grilled with garrigue herbs, spitroasted lamb or pork tenderloin with morel mushrooms or as an accompaniment to all sorts of tapas. Discover it also with a Moroccan chicken and lime tagine.

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