Mas La Chevalière

Languedoc, France

Rosé, IGP Pays d’Oc – 2018

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  • Introduction

    • “De La Chevalière” is “of the knight’s lady,” a reference to “Mas La Chevalière” which is literally the “farmhouse of the knight’s lady,” the name of the Laroche property in southern France. Although the farm is historic, the winery is an ultra-modern, temperature-controlled facility designed by Michel Laroche. Mas La Chevalière is considered a reference point in the region for the quality of its winery equipment, which allows for the precise expression of each grape variety and vineyard parcel.

  • Vineyard Profile

    • Sourced from the Languedoc region: Syrah from the Cévennes; Grencache from Béziers and the Cévennes. The Cévennes is a maze of deep valleys with winding rivers of clear waters, steep slopes covered in forests and jagged rock cliffs and ledges. More than a mountain chain, the Cévennes are, in fact, a multitude of many-sided open spaces which form the southern part of the Central Massif as it veers toward the Languedoc. Maritime and mountain influences provide cooler nighttime temperatures. Vineyard exposure is south and southwest slopes; elevation 100-300 meters (328-984 feet); the soil is predominantly clay and limestone.

    • Cultivation: Sustainable farming
    • Size: 15 hectares (37 acres) from grower/partners
    • Vine Age: 25 years
    • Density: 4,500 vines per hectare (1,821 vines per acre)
    • Training: Cordon Royal pruning with two levels of trellising
  • Vintage Report

    • A warm year in the Languedoc with heavy rainfall. The abundant rain in the spring prevented the plants from coming to harm. Following the July heat, maturation was held up somewhat, but August’s storms allowed any delays in growth to be overcome. A perfect state of health despite the high levels of pressure on plant health in the region, especially in the case of organic growing. A fairly early vintage, with a one-week shift compared to the previous year. An excellent vintage is predicted.

    • Harvest Date(s): Early September; grapes are harvested at night and kept at cool temperatures to preserve the aromas
    • Yields: 70 hectoliters per hectare (5.18 tons per acre)
  • Vinification

    • Pressing: Gently whole-bunch pressed in pneumatic press; four hour skin contact

    • Fermentation: 10 to 12 days fermentation at 12° to 17°C (53° to 63°F) in stainless-steel tanks
    • Malolactic: None
    • Aging: 3 months in stainless-steel tanks; no barrel aging
    • Filtration: Minimum Kieselghur filtration to preserve natural character to the maximum
    • Fining: Bentonite fining
    • Bottled: Under low pressure on a bottling line designed to protect quality
  • Tasting Notes

    • Appearance: Pale rose color with purple hue
      Aroma: Freshly crushed red fruit aromas on the nose
      Taste: Flavors of raspberry and redberry combined with fresh acid and lively mouthfeel

  • Technical Information

    • Varietal Composition: 60% Grenache, 25% Syrah, 15% Cinsault
    • Alcohol: 12.5%