portfolio ➜ producers

Domaine du Mas Blanc

Domaine du Mas Blanc and the family of “Docteur Parcé” have been the driving force behind the Banyuls and Collioure appellations for three generations. The domaine's roots can be traced to 1632, but its modern history dates to 1921, when Dr. Gaston Parcé began bottling his wine and became the leading proponent of the Banyuls appellation, established in 1936. He was succeeded by his son, Dr. André Parcé, who in turn was the visionary behind the Collioure appellation, established in 1971. André's friendships with the families of Beaucastel, Chave and Tempier led to cuttings from those estates finding home in Domaine du Mas Blanc's terraced vineyards overlooking the Mediterranean Sea. Since 1976, the domaine has been led by André's son, winemaker Jean-Michel Parcé, who continues to further his family’s commitment to tradition and reputation for leadership in the appellations.

Red Wine

Domaine du Mas Blanc Collioure ‘Les Junquets’ 2000

France ➜ Roussillon ➜ Collioure AOP 12.7% ABV

12.7% ABV

One of three single-vineyard Collioure “crus” produced by Domaine du Mas Blanc, ‘Les Junquets’ comes from a steeply-terraced, west-facing parcel of the region’s celebrated schist soils. Vinification is traditional: Old-vine Syrah and a small section of Marsanne and Roussanne (which together comprise 10% of the blend) are hand-harvested from miniscule yields, trodden by foot and fermented in stainless steel with native yeasts. Matured in old Bordeaux barrels for at least one year, this wine boasts great dimension and savory mineral depths, with notes of cassis, smoked venison and garrigue herbs underscored by a telltale iodine signature. Enjoy with all manner of roasted game, porcini mushroom or risotto. Capable of continued improvement over the next 10-12 years. Full details

Domaine du Mas Blanc Collioure ‘Clos du Moulin’ 2000

France ➜ Roussillon ➜ Collioure AOP 13.4% ABV

13.4% ABV

One of three single-vineyard Collioure “crus” produced by Domaine du Mas Blanc, ‘Clos du Moulin’ comes from a 1.8-hectare plot, southeast-facing, on the banks of the river Baillaury. The soil is schist mixed with gravel and sand. Vinification is traditional: Mourvèdre and Counoise (10%) are hand-harvested from goblet vines, trodden by foot, and fermented in stainless steel with native yeasts. Matured in old Bordeaux barrels for at least one year, ‘Clos du Moulin’ is simultaneously dark and brooding, carnal and oceanic. Notes of blackberry, dried blood, cured tobacco, tapenade, violet and bay leaf speak to the grandeur and savagery of this unique terroir. Enjoy with spit-fired lamb, smoked duck and truffles. Capable of continued improvement over the next 12-15 years. Full details