Mas La Chevalière

Languedoc, France

Rosé, IGP Pays d’Oc – 2020

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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 year with an exceptionally rainy spring, especially in May and June. The humidity pressure was quite high but in the end it evolved favorably thanks to a hot summer without excess moisture due to the cooling sea breezes. There were few days with temperatures above 30°C. This is an early vintage as the year has been hot since January. The Rosé, like last year, has acidity, freshness and a low level of alcohol.

    • 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
  • Technical Information

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

    • Appearance: Pale rose color with purple hue

      Aroma: Freshly crushed red fruit aromas on the nose

      Taste: On the palate, flavours of raspberry and redberry combined with fresh acid and lively mouthfeel