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It is a very beautiful wine which has evolved admirably and proves, today, that great wines were produced in Languedoc in this vintage marked by the heat wave!
Profil
Grape varieties
Perfect pairing
Red meat
To be consumed
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Mas Lumen
La Sylve 2003
Coteaux du Languedoc AOC
France - Languedoc
Grape varieties:
50% syrah, 17% carignan, 17% grenache noir, 16% cinsault
Tasting Notes:
The nose of this 2003 wine remains powerful, with dominant stewed black fruits and some floral notes. The mouth is very round, with a beautiful dense and concentrated substance and a soft texture. The very sunny vintage gave smoother tannins than in a normal year and today, the palate is nicely velvety. It is a very beautiful wine that has evolved admirably and proves, today, that great wines were produced in Languedoc in this vintage marked by the heat wave!
Wine style:
Red wine when ripe.
Food and wine :
Cathar rack of lamb and candied figs. Roast veal from Ségala with citrus fruits and voatsiperifery pepper.
Aging potential in your cellar:
Four years
Analytic :
75 cl -14 % volume
Contains sulfites
Alcohol abuse is dangerous for health. To consume with moderation.
"The consumption of alcoholic beverages during pregnancy, even in small quantities, can have serious consequences on the health of the child".
Fruity
Roundness
Power
Wooded
General information
Brand : Mas Lumen
Reference : Mas-Lumen-La-Sylve
Label : Wine without added sulphites
A wine to discover or rediscover at your wine merchant
The other vintages of:
Pascal began his professional life by observing nature and enclosing it in his photographic box. Initiation with the greatest photographers, studies of art history, museum guard at the Louvre, he has done everything possible to develop his gaze as well as possible to transmit it through the lens. Many trips to South America and Asia then allowed him to discover new horizons and approach other cultures. In 1989, he collaborated with the Image Bank agency and drew on American professionalism. At the same time, the revelation of a great wine opens up a new world of sensations that he wants to explore. He continues to taste and develop his knowledge of wine and winegrowers. Case in hand, he travels the French vineyards, meets and observes: Jacques Raynaud (in Châteauneuf-du-Pape), his terroir, his old cellar and his unforgettable wine; Coche Dury (in Meursault) so difficult to photograph, its perfectionism, its integrity and whose wine reveals unequaled aromas; Henry Jayer (in Vosne-Romanée), Marcel Guigal (in Ampuis), Didier Daguenneau (in Pouilly / Loire), Didier Barral (in Faugères) and many others.
Little by little, the desire to become a winegrower is essential. He leaves Paris and deploys his energy to search for the terroir of his dreams, while continuing his collaboration with specialized magazines: Wine Spectator, Revue du Vin de France, Gault & Millau… In 1997, during a report on the great winegrowers of Languedoc, he was seduced by the potential of this region, in full restructuring. He looks around Pézenas and sets his sights on Gabian. This Gabian terroir presents, in fact, a variety of schist and basalt soils well suited to the cultivation of quality vines.
Pascal decided to set up his small cellar in 2001. His practice and his analysis of large bottles - which are lacking in so many traditional winegrowers - compensate for a late approach to the vineyard and to winemaking. Pascal is carrying out the restructuring of a cellar in the village of Gabian where he installs, with the perfectionism we recognize in him, efficient vats and vinification equipment. He applies the lessons learned at Pézenas (Professional Agricultural Certificate) and supplemented by the precious advice of his winegrower friends. He pruned short, worked the soil and began to implement his “nature” theories for the management of the vines and respect for the environment. Observation of the winegrowers enabled him to define the methods of vinification and the adequate organization of the winery. Plot-based vinification allows him to master, on his own, the production processes in small containers (stainless steel vats, 5 hectoliters half-barrels). Everything must be impeccable: no leaves, no damaged grapes, not the slightest juice in the bottom of the crates. Slow maceration reveals incredible fruit aromas, fermentation in barrels gives a woody wine structure without excessive aromas.
The flesh, finesse and impeccable fruit of its reds reflect a great rigor in the development of the wines, where the expression of the fresh lands of schist and basalt takes precedence, in the spirit of the best faugères. Its pure terret white wine, a forgotten local grape, is a marvel that slowly evolves in the bottle. Pascal produces “natural” wines with a very strong personality.
Made from terret, it is a very complex wine, with a magnificent evolution.
Powerful wine, with aromas of kirsch cherries, with good length and spicy finesse.
This 2006 wine, born on a schist terroir, still displays the characteristics of an astonishing youth.
New cuvée from Pascal Perret. A fresh and tense wine, aged in 500-liter terracotta amphorae. An already very pleasant wine despite its young age.
It is a very beautiful wine which has evolved admirably and proves, today, that great wines were produced in Languedoc in this vintage marked by the heat wave!
