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.
About 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. Full details
About Collioure AOPHard by the Spanish border where the Pyrénées mountains tumble into the Mediterranean, Collioure is simultaneously one of the France’s most obscure appellations and, in the words of wine writer Jon Bonné, “one of the most radical and interesting places in the country to produce wine.” Named after an old fishing village and artist colony along the Côte Vermeille, its steep, terraced vineyards overlooking the sea are some of the most spectacular—and some of the oldest—in all of Europe. Established in 1971, Collioure is co-extensive with the Banyuls appellation and produces powerful dry red and white wines from the most southerly of France’s vineyards. Rising to altitudes of 750 meters, the vineyards retain the distinctive “feixas” terraces and stone-lined canals known locally as “les agulles” (“the needles”), constructed centuries ago to prevent erosion and manage the region’s infrequent torrential downpours. There are four communes which dot the final stretch of coastline before the Spanish border: Collioure, Port-Vendres, Banyuls-sur-Mer and Cerbère. With old vines and exceedingly low yields, production is necessarily tiny. Grenache noir, Syrah or Mourvèdre compose a minimum of 60% of any blend, with Carignan, Cinsault and other varieties comprising no more than 40%. Despite the rigorous conditions, Collioure wines always maintain a felicity and nuance despite their power, the proximity of the sea serving to temper the native extremes as well as lending a savory, smoky-saline, maritime character to the wines.
|SKU||Vintage||Region||Origin||Desc||Cepage||% Alc||Size/Pack||Finish||BTL Barcode||Cs Barcode||Cs Wgt|
|HZ 6212-2000||2000||Roussillon||FR||Red Wine||Mourvèdre, Counoise||13.4%||750/6||cork||3760041041505||23760041041509|