WINERY Michel Laroche was one of the pioneers in the resurgence of quality winemaking in the south of France in the early 1980s. In 1996, he created Mas La Chevalière, a state-of-the-art winery on the grounds of a splendid 18th-century guesthouse, with the goal of producing wines that truly reflect the diversity of the Southern French varietals, climate and terroir.

WINE With its expertise in Chardonnay, Laroche and Mas la Chevalière have launched a low proof Pays d’Oc wine. The development of this wine is the result of an observation of society’s interest in drinking “more responsibly”. A selection of Chardonnay grapes from cool terroirs in the Orb valley and in the Limoux area. The ripening of the grapes is complete under conditions that allow them to keep a nice freshness.

The Orb Valley has various landscapes coming one after another, and they have been all shaped and cultivated for centuries. Vines have been paramount since the Antiquity and the well-designed plots have structured slopes, offering the best conditions for a wide range of grape varieties. If this place is famous for water springs, the Valley of Orb has a perfect microclimate to ripen grapes without losing balance and freshness.

2023 was marked by a drought, especially in Hérault, Audois coast, and Pyrénées Orientales. However, Mas partnership areas (Limoux, northern Hérault, and Gard) were spared. Harvest began on 16 August 2023, early morning with Chardonnays. Pre-harvest temperatures, cool nights, and moderate days, retained grape acidity. Despite midAugust heat, our responsive team (night harvesting, plot selections) and cold-pressing maximized juice potential. Our cool, high-altitude terroirs shone, with Chardonnay and Pinot Noir offering diverse aromas. Overall, 2023 produced homogeneous wine qualities: fine balance in whites and good concentration in reds, respecting grape variety expression.

The harvest and pressing are done at night to avoid any oxidation and to considerably limit the use of sulphur. This is followed by a light settling and a slow and regular fermentation with (burgundian) yeasts respectful of the Chardonnay. The wine is aged on fine lees for 4 to 5 months. A small percentage is aged in wood (7.5%). To be noted is the use of vegetable fining agents (vegan wine) before the cold stabilisation. Finally, after the ageing process, 20% of the alcohol is removed using a technique that respects the wine and preserves its aromatic potential.

The 2023 Petit Chardonnay is a refreshing, delicious wine with a light bouquet dominated by white-fleshed fruit and floral notes.