Here is one of the most ancient vineyard of Langueoc, we are taking care of our 20 hectares  (50 acres) of different  Mediterranea

n grape varieties that are contributing to the richness of our blends.  www.masdetheyron.com

The soil is naturally cultivated with organic compost and nutriment, any pesticides since the reorganisation of the parcels in 1998 were discarded. The process for the AB label-organic farming was completed in 2010.

Why are we producing laying down wines ? Because it is especially during the winemaking process that our grapes reveal their great wines potential. Our " terroir" is geologically and typically as St Christol’s one (20 km east of Montpellier).

Our Vin de Pays (VdP) are growing on a mix of clay and limestone soils in different slopes covered with gravels and our Appellation AOC wines are on "villafranchien" type of soil (4 to 1 million years BC) with pebbles.

Harvest of our parcels starts with a selection of complete maturation area and all is hand-harvested. A rigorous selective sorting and the soft destalking and trampling of the grapes allow the development of an optional quality. Traditional and classic vinification at controlled temperature, completed with a long-term maceration contribute to the soft extraction of aromas, colour and tannins.

Aging of red wines is done in cement vats, wooden vats and French oak barrels. We are using around 20% of new barrels every years, in order to keep a very fine progression of our wines during 9 to 18 months.

Our different "cuvées", bottled at the estate, are pursuing their maturation before marketing in our large temperature controlled stoking cellar.

Therefore, for the best tasting qualities of our Languedoc wines and fulfilement, our current vintages are in 5 and 8 years old. Besides fashion and New World influences, wines of Mas de Theyron belong to the best discoveries you could do, for a truly appreciation.

Le Blanc VdP : ground : well-drained, mix of clay and limestone, a lot of gravel. Vines planted in 2000. Yield : 35hl/ha. Grape varieties : Roussanne : 25%, Viognier : 19%, Marsanne : 18%, Chardonnay : 18%, Chenin : 13%, Clairette : 6%, Muscat : 3%. Ageing on lees 30% in oak barrels.

Le rosé VdP : ground : well-drained, mix of clay and limestone, a lot of gravel. Vines planted in 1970. Grape varieties : Cinsault : 32%, Syrah : 29%, Carignan : 21%, Cabernet-Sauvignon : 18%. Yield : 42 hl/ha. Rosé de saignée, vinified at contolled temperature in stainless steel tanks 16° C .

Rouge VdP La Bénovie Les Amandiers : ground : well-drained, mix of clay and limestone, a lot of gravel. Vines planted in 1980. Grape varieties :  Merlot : 40%, Tempranillo : 25%, Cinsault : 18%, Carignan : 14%, Syrah : 3%, small  Yield less than 40 hl/ha, vinified at contolled temperature for 28 à 35 days. Ageing 9 month in barrels (70%) in concrete vats (30%) no filtration nor fining.

Rouge AOC Les Murettes : ground : Villafranchien (mix of clay and limestone covered with pebbles), Vines planted in 1970. Grape varieties : Grenache : 40%, Syrah : 28%, Carignan : 25%, Cinsault : 7% - Yield 35 hl/ha. Long vinification at contolled temperature for 28 to 40 days, matured in barrels one to four years with 20%  brand new barrels, no filtration nor fining.

Rouge AOC Les Galets : Grape varieties : Syrah : 80%, Grenache : 15% et Carignan : 5%  ground : Villafranchien (mix of clay and limestone covered with pebbles), Yield between 20 and 25 hl/ha, long macerations of 28 to 40 days, matured in barrels 12 et 18 months with 20%  brand new barrels, no filtration nor fining, produced only in exceptional vintages.

N° 31 : Domaine Saint Préfert - Châteauneuf du Pape - cuvée Charles Giraud 2007

N° 42 : Clos des Papes - Châteauneuf du Pape 2007

N° 75 : Maison Chapoutier - Côtes du Roussillon Villages - cuvée les vignes de Bila-Haut 2008

N° 85 : Domaine de Montvac - Vacqueyras 2007

N° 86 : Domaine du Soleilla - Languedoc Clape - cuvée les Bartelles 2007

N° 89 : Perrin et fils - Vinsobres - cuvée les Cornuds 2007

N° 100 : Vin de Vienne - Vin de Pays des Collines Rhodaniennes - cuvée Sotanum 2007 

N° 35 : Château Beaucastel - Châteauneuf du Pape - cuvée Hommage à J Perrin 2007

N° 39 : Domaine le Colombier - Vacqueyras - cuvée G 2007

N° 50 : Château de Flaugergues -  Languedoc - cuvée Sommelière 2007

N° 67 : Domaine les Pallières - Gigondas - cuvée Terrasses du diable 2007

N° 78 : Perrin et fils - Gigondas - cuvée la Gille 2007

N° 85 ; Château de Lascaux - Languedoc 2008

N°88 : Domaine Saint Cosme - Côtes du Rhône 2009

N° 99 : Domaine Tempier - Bandol rosé 2009

Bandol is one of the best appellation in France. Hot and sunny climate, taking advantage of a mild sea breeze,. The best Mourvèdre based wines in the world are to found there.

This kind of tasting enable to appreciate nuances resulting from ground and underground variations and the ability of the winemakers to produce outstanding wines.

Millésime 2001 : The winter was mild and damp. Vegetation grew late marsh, 10 days in advance to 2000. Humid april brought diseases. Mid april, a cold wave slowed down the vegetation growth.  Good development  of the foliage system mid may. The heat increased phytosanitary diseases. Early setting of the vine, 10 to 15 days in advance with a quite important shot berries on Grenache. Normal véraison (change of colour of the berry). The drought lasted 4 month from june to septembre hence an early and fast maturation of the grapes.   Sugars matured before polyphenols resulting in a slight difference in the balalnce. The yielding were 20% smaller than a regular year with small bunches of grapes, advanced havest in dry conditions, however acidty were preserved.

Wines : good colour extraction. Vinifications were somtimes difficult (with stop in the fermentation process, malolactic fermentation long lasting) on wine having a higher alcohol content than usual. A good vintage on the whole.

Bandol 2001 Domaine la Suffrène vigneron

Tasted : november 28th 2010 - winemaker : Cédric Gravier – grape varieties : - Mourvèdre : 55%, Grenache noir : 20%, Cinsault : 15%, Carignan : 10% - Alcohol : 15% - Terroir : sandy and silty, limestone and clayous.

Still a dark intensity with a brick rim. Fresh nose showing spices, soot, leather and then after oxygenation black ripe fruits. Supple attack with lovely grained tannins, a bit powdery. This Bandol reveals a tight textured bodyness, fluid and appetizing. Rich and dense aromas on raisin, ligth vanilla touch, ripe black berries and spices. The style, balance and finess, summon voluptuousness. The tertiary aromas are still retained at the moment, what a youth ! Long caressing finish on blackberry sirup flavour.

Bandol 2001 Château Pradeaux

tasted : november 28th 2010 - winemaker : Cyril de Portalis grape varieties : 80% : Mourvèdre, 15% : Grenache, 5% : Cinsault. – Alcohol : 15% - 100% Undestemmed - Terroir : clayous-limestone with limestone underground.

Medium colour intensity, brownish rim. The nose is a bit shy at the beguinning, exhaling plum, stone fruits, dust and old wood. After airing, intense scents of garrigue (cistus, bay) and burnt wood. Fulbodied and frank attack. Forthright tannins pull off in power during the tasting. Old wood flavours are coming back, followed with plum and spices to vanish an lanolin and bay aromas. Well balanced, good length, in a rustic style !

Bandol 2001 Domaine du Gros Noré

Tasted : november 28th 2010 - winemaker : Alain Pascal – grape varieties : 80% : Mourvèdre, 15% : Grenache, 5% : Cinsault. – Alcohol : 14% - Terroir : clayous.

Very dark colour, very deep, carmine hue. The nose delivers a load of crystallized fruits like plum, cherry, and raisin. Progressively, scents are going to spices (nutmeg), smoke, soot and garrigue. Powerful attack that doesn’t masks the fluid texture. Present but mild tannins, in spite of its stoutness, this wine is impressive for its graceful style. Flavours of plum brandy, jammed black fruits, burnt wood, resin that finish on a fine chocalate after-taste. The tannic sensation is spreading up to the very end with a thyme note. Powerful and elegant !

Bandol 2001 Domaine des Baumelles

Tasted : november 28th 2010 - winemaker : Stéphane Bourret (the same as La Bastide Blanche)– grape varieties : 90% : Mourvèdre, 10% : Grenache - Alcohol : 14,5% - Terroir : clayous-limestone with marl underground.

Very strong colour intensity, brownish rim. Elegant nose on crystallized blackberry and blackcurrant then cherry pit appears. With oxidation, soot, clove and more animal scents are coming up. Wonderful attack, fine and dense with a vertical feeling in mouth. The tannic thread is incredibly tight and tense in an austere warmth. Splendid balance between concentration, mellowness, aciddity and tannins. Aromas are proportioned to its perfect strucure : juniper, v

anilla, burnt wood, garrigue, coffee liquor, plum…Light and airy finish, lingering for a long time – wonderful !

Bandol 2001 Domaine la Bastide Blanche

Tasted : november 28th 2010 - winemaker : Stéphane Bourret (the same as La Bastide Blanche)– grape varieties : 90% : Mourvèdre, 10% : Grenache - Alcohol : 14,5% - Terroir : stones and gravels based on clayous-limestone underground.

Very dark wine with a brick rim. Animal scents at the beginning, with oxidation, nicer fragrances are evapourating. Leather, burnt wood, vegetal notes (dry mushroom) then plum liquor. Very soft attack, fluid and easy going. Tannins are rising quickly in a tense-like sensation. Perfect tight texture, nothing is heavy, this wine show a dynamic style. Graphite,  spices, plum are dominating in a light vanilla atmosphere. Powerful and elegant, this wine lingers in mouth before vanishing on black berries and undergrowth aromas.

To go with this matured, robust but elegant wines, we shared a lamb leg cooked with garlic, served with bette with a reduced wine sauce cooked with mushrooms (porcini, chanterelles and button mushrooms) ans shallot : a good association !

The new vintage – 2010 – is maturing now. Winemakers, already have a good over view of the quality potential of that new production. Globaly, the winter was cold and damp, filling the undergroung water table, a mild late spring, a summer, in spite if the intense heat spikes, not as hot as ususal and a dry september : advantageous climatic condition for the realisation of great wines.  There’s a regret however, wind and cool climate made the blossoming of the Grenache difficult resulting in an important lack of fecundation giving few berries on the bunch of grapes or shot berries.

Rhône Valley

En Côtes du Rhône Villages, Saladin Estate, situated at the top north of the sourthern Rhône Valley : Marie-Laurence Saladin said « it was both necessary to be patient and able to take risk ». Carignan, Syrah et Cinsault are wonderful. Here, there’s no loss of yielding, due to the accustomed yield around 30hl/ha. Deep grounds kept humidity just enough all along the pedological growth. The winemaker specifies that her wine are showing « captivating aromas, silky stuff, inky colour, perfect balance… »

In les Dentelles de Montmirail, Montirius Estate in Gigondas and Vacqueyras appellations, Christine and Eric Saurel assert on the perfect sanitary state of the crop. Here, Grenache grew normally, should we see in this fact, the result of an exacting biodymic work  in the vine ?  "Nice rainfall", one week before the harvest and the association sun and wind gave the best opportunity to pick up grapes on perfect maturity. The harvest spread from september 10th to 30th. This year, the temperature scale night and day was more important than usual « giving all the required opportunity to extract minerals from grapes ». Freshness and aromatic intensity, deep colour and elegant tannins seem to be the hallmark of the promising vintage !

Still in les Dentelles de Montmirail, Bosquet Estate (hold by Vaudieu in Châteauneuf du Pape) in Gigondas relate the same information. Julien Bréchet said that 2010 shows the same characteristics as a classical year : a cold and snowy winter, a humid spring, a late summer ; Blossoming was not that bad in altitude (Gigondas is higher than Vacqueyras), more difficult in the lower slopes, resulting in great variations in yields. The short and late summer with high temperuture peak gave a late harvesting period, sound and ripe : Syrah were harvested quite early, Grenache (100% thinned out the leaves) quite late at the end of the harvest : october 9th.  Nice tannins, enough acidity, black colour : «a successful vintage ! »

Same remarks at Domaine de la Rocalière at Tavel, where Séverinne Lemoine lost a sizeable amount of fruit, 25% less because of the shot berries (Grenache is representing 60% of the whole production). Small rainfall in august enabled to fight against the hydric stress. No rot at all, rainfall of september 7 and 8 th’ kept the crop intact. Rosés and whites are fresher and fruitier than 2009. Bunches of grapes used for Lirac, were loose with small berries and thick skins that garanty a sanitary crop and concentration in the wine.

At Châteauneuf du Pape, Christian Vœux, oenologist and CEO of Château la Nerthe, told us we have this year « one of the most beautifull vintage he never had in his entire life ! ». This must result from the alternance of fresh and hot conditions in spring then in summer (hot days and cool nights) hence  a strong polyphenol synthesis and aromas. As eveywhere round the Rhône Valley, late at every stage of the culture and perfect sanitary conditions. Whites are fresh and aromatic, reds are rich, dark, well structured, very fruity with fine tannins. We harvested 10 days late compared to 2009, that’s results to a early harvest whatever, regarding the harvesting period of the 1980’s.

Vincent Durieu, boss at domaine Durieu at Châteauneuf du Pape said the same : shot berries on Grenache, dark colours, small yielding…but he still remains surprised with the global sanitary state, « I never experience such low volatile acidity on reds ! ». « Exeptionnal balance and preserved acidity » he added.

At domaine de La Barroche still at Châteauneuf du Pape, Julien Barrot is enthusiast : « the best quality since 2005 ». The shot berries reduced the yields (almost 30%) producing loose and airy bunches of grapes. Grape harvest spread from september 16th to october 4th. Mild weather during the harvest time left the luxury opportunity to make well-timed harvest decisions to wait the ripeness peak. As a result : even stalks and pips were ripe : no reason to be pessimistic !

Provence

Stéphane Bourret manager at Bastide Blanche Estate, at Bandol, considers that vintage as a classic for a climatic point of view : no hydric stress in summer, slightly cooler, so later for maturing fruits. Rainfall in june brought about few rot and mildiou on Grenache (loss as big as 5%). The harvest began september 7th (10 days after previous years that are famous for them precocity). Perfect maturity on Mouvèdre with a regular evolution on maturity of each variety (1st : Grenache, 2d : Cinsault, 3d : Mourvèdre) conversly with the former vintages, harvested at the same time. Fresh aromas, good acidity on whites and rosés and high degree of alcohol on reds are the distintive attribute for this vintage 2010.

Close conclusion at Milan Estate in Coteaux des Baux, where Henri Milan deplores shot berries on Grenache, but volume hadn’t been affected, this cellar is famous for its very low yielding. The big rainfall in september didn’t spoiled the crop exceptional for its quality. Harvest took place 10 days later the usual period. Very high quality potential.

Roussillon

Simon Dauré from Clos de Paulille considers that vintage 2010 as a good year. Humid spring, the violent wind intake of the Tramontane devastated Grenache when branches were soft and young. Summer was quite dry, a small rainfall during the harvest time enables the maturity to go on. Very small crop partly due to shot berries on Grenache : yielding harly excess 20hl/ha here, but the crop was particularly sound. Wines are very dark and fulbodied : a top quality vintage !

N°3 - Domaine du Vieux Télégraphe – La Crau 2007

N°31 – Domaine Saint Préfert, collection Charles Giraud 2007

N°42 – Clos des Papes 2007

2008

N°5 - Domaine du Vieux Télégraphe – La Crau 2005

N°8 – Château de Beaucastel 2005

N°41 – Domaine la Roquète 2005

2007

N°1 - Clos des Papes 2005

N°3 – Le Vieux Donjon 2005

N°12 – Domaine du Pégau, cuvée réserve 2004

N°20 - Domaine du Vieux Télégraphe – La Crau 2004

N°32 – Clos du Mont-Olivet 2005

2006

N°5 - Domaine du Pégau, cuvée réserve 2003

N°11 - Clos des Papes 2004

N°13 – Domaine Charvin 2003

N°31 - Le Vieux Donjon 2004

2005

N°2 - Clos des Papes 2003

N°19 – Cuvée du Vatican, réserve Sixtine 2003

N°22 – Domaine Grand Veneur, les origines 2003

N°53 – Domaine du Vieux Télégraphe, La Crau 2003

N°81 – Paul Autard 2003

N°83 – Perrin et fils, les Sinards 2003

2004

N°31 - Domaine Charvin 2001

N°92 - Domaine du Pégau, cuvée réserve 2001

2003

N°7 - Domaine Beaurenard 2001

N°33 - Domaine de la Solitude 2001

N°41 – E.Guigal 2001

N°43 – Château la Nerthe 2001

2002

N°1 - E.Guigal 1999

N°9 – Château la Nerthe 2000

2001

N°34 - Domaine de la Vieille Julienne 1999

N°55 – Château Mont-Redon (blanc) 2000

2000

N°4 - Le Vieux Donjon 1998

N°7 - Château la Nerthe, cuvée les Cadettes 1998

N°22 – Château la Gardine 1998

N°23 - Château de Beaucastel 1998

N°27 - Domaine Beaurenard 1998

N°29 – Bosquet des Papes 1998

N°49 - Domaine du Vieux Télégraphe, La Crau 1998

N°53 – Domaine du Pégau, 1998

N°81 – Maison Ogier, les Closiers 1998

We often feel light and balsamic fragrances during mediterranean red wines tasting. Pine resin, cistus, juniper tree, thyme, rosemary aromas and others are called in France "garrigue flavours". Commun in good wines from Languedoc and Provence, these kind of aromas are considered as clues of a low yield, hot conditions, natural environment and a grower ’s great respect of the vine. Some scientists suppose that the bloom (the fat substance to be found on the skin of the berry) would catch the strong fragrances (vapourised essential oil) released by these shrubs in the warmest conditions, and then would give it back during the fermentation ?

To discover this scents, you just have to walk in wild areas somewhere close to Montpellier, Aix en Provence or Avignon in July or August to make sure how strong they might be !

What a wonderful discovery to understand the strategy of each grower, attempts they realized to adapt to ground influences and vintages to achieve them wine !

Of course, paying attention on the size and age of oak barrels is necessary to appreciate cellarmaster ageing strategies, but shouldn’t we focus more on our innate tasting ability rather than intellectual skills ?

The more I taste, the better – that makes sens ! I’m bored now with the wines I loved, I prefered reds in the past, I’m looking for the quality of tannins now, I was dazzled with complex maturation - purity of fragrance and austere minerality fulfil my search of perfection.

When we understand how difficult is to ripe a perfect crop, how risky it is to wait one or two more days to harvest, how expensive organic strategies may be…I feel all the humility a wine lover must get in front of a glass. To penetrate the wine potential, I always try to imagine the scenery, the ecological balance, the rock and the wind that helped grapes.

No chance for industrial wines - only good, underrated, small producers that flock in south of France and the great names, of course, that beacame brands as Beaucastel or Tempier !

When its good … wine talks, nothing else !

Wines are matured in oak barrel or in vats (stainless steel or concrete) for 3 main reasons :

The length of maturation, the use of enological products, temperature, nature of wood affect the result. Mastering maturation in barrel (220 litres, 600 litres or more than 2000 litres or foudres) must be managed with care and knowledge.

Using oak barrels imply a wine more sensibility to acetic, lactic bacteria and bad yeast….Volatile acidity (like vinegar) may increase 0,1 g per litre with re-used barrels and 0,2 g per litre with new barrels.

In oder to avoid « brettanomyces »  taint (a yeast) to the wine, bringing unpleasant flavours, the wine master has to be vigilant on cleanliness. He has to top up carefully each kegs, to keep the cellar at 18°C (64,4°F) maximum and to make sure that free hydrogen sulfite is 25 mg per litre minimum.

Maturation in oak  leads to a micro oxygenation also named oxydoreduction. Air go through the staves and all tiny gaps in the barrel, that brings a regular oxygene incorporation all along the period of maturation, going to polymerisation  improving the global quality.

Non volatile components (phenols) of the oak (there a great deal of variation according to the origine of wood and its drying process) are solvate in wine. That may sometimes bring an harshness to the wine, if its the quality and its tannic structure are not able to undergo oak.

Some volatile components that may be found in oak (as lactons, phenols, aldehyds…) or resulting from the drying process or burning (as phenylcetons…) may be extracted. Flavours as clove, vanilla, almond or grilled almond, caramel, toast and smoke can be found in the wine.

The way to dry the wood and the amount of burning may change the quality and quantity of volatile components,  then bringing complexity or mask the natural charm of the wine, if this one is not able to resist maturation to improve.

Filling the cask while the wine is still hot (just after the alcoholic fermentation and before the malo-lactic fermentation) may increase the quality potential of aok maturation, but that increases microbiological risks.

To take advantage of the oxydoreduction principle, the maturation must last at least 6 month. Only the tasting of all casks in parallel with chemical analysis can correctly assess the perfect evolution of each barrel, the duration of the maturation and the potential of each wine.

AOC since 1985 : 49 communes on 34 537 ha on land (86342 acres), 10 % only are planted amounting 4268 ha (10 670 acres) at Aix en Provence, Aurons, La Barben, Berre l’Etang, Coudoux,  Eguilles, La Fare les Oliviers, Jouques, Lambesc, Lançon de Provence, Mallemort, Charleval, Martigues, Meyrargues, Mouriès, Pellissane, Port de Bouc, Puyricard, le Puy Ste Réparade, Rognes, Roquefort la Bedoule, Salon, St Cannat, St Chamas, Senas, Rians, Velaux, Venelles.

This vast area stretches from the Sainte Victoire Mountain (east) to the small Alpilles range (west), and encompasses the territory going from the bank of the Durance river (north), to Berre pond (south). The scenery concist in an alternation of parallel limestone height to the shore.

Maximum authorised yelding : 60 hl/ha.

Wines are essentially rosé (80%) reds (15 %) and whites (5%) is a small production.

Grounds

Most of grounds are chalky-clayous with sometimes important variations

Deep grounds favour resistence to heat wave and climatic excess in summer. The great variety of terroir (combination ground/relief/climate) enables numerous growing strategy for winegrowers. Generally clear soils as limestone, gravelled and deep provide minerality (perfect for rosés and whites) ; gravel on clay are producing more powerful wines (tannins and alcohol) better for reds

Climates

Medtierranean marked by the dominant Mistral, coming from north, dry and cold. There’s more or less 2900 hours of sun during the vegetation period. Low rainfall : from 550 to 680 mm per year, raining essentially in spring and autumn. Violent in summer and autumn rainstorms may bring about devastation and erosion.

The littoral area takes advantage of the more humid influence coming from the sea. The western part undergo the Mistral characteristic condition, colder temperature from the Aples are to be seen on the north-eastern region, giving a sought after « fresness » for whites.

Grape varieties

For whites : Grenache blanc, Bourboulenc, Rolles (Vermentino), Clairette blanche, Ugni blanc, Sauvignon.

For red and rosés : Syrah, Grenache noir, Mourvèdre, Carignan, Counoise and Cabernet-Sauvignon

Palette appellation.

A very small appellation : 42 ha (105 acres). This tiny AOC take place between two villages : Tholonet and Meyreuil, by Aix en Provence. Only 2 wineries are producing the excellent AOC Palette white : Château Simone at Meyreuil and Château Crémade at Tholonet

Grounds : its a small valley, north orientated, protected from winds by the Sainte Victoire mountain, with limestone and deep soils, giving finess to the wines.

Reds are powerful, tannic made to keep, rosé are fresh and aromatic, whites has got plenty of minerality and finess, structure and flavours (almond and limetree blossom).

Grape varieties :

For red and rosés : le Mourvèdre, Grenache noir and Cinsault must enter in the blending to at least 50%, 10 other varieties are authorized in which Tibouren

For whites : 80% (at least) of Clairette blanche with 10 other varieties.