2020 Domaine Astruc dA Shiraz-Viognier Reserve

Jean Astruc, coach driver in Limoux, has a dream: his own wine estate. The dream came true in 1862, with the acquisition of 12 hectares of vineyard in Malras. His son Jean Astruc shares the same ideal and continues to acquire land despite the crisis and his departure to the battlefields of the First World War. In the 1950s, his son Pierre inherits the Domaine Astruc. It then encompasses more than 30 hectares of vineyard and the resources to exploit it. In 1977, after completing his studies, Pierre's son, Jacques Astruc, returns to Malras to continue building the Domaine Astruc with his father.

In 2003 Jean-Claude Mas came into the picture: owner and winemaker of Les Domaines Paul Mas, a successful and independent family business in Pezenas, also in the Languedoc. He had long worked with Astruc – the main source of their Vin de Pays wines – and decided to buy the Domaine. The d'A range is the first fruit of this purchase.

The vineyards of Domaine Astruc are located at the foot of the Pyrenees, making this part a lot cooler than the rest of the Languedoc region and a prerequisite for producing wines that offer refinement and elegance. The sea breezes of the Mediterranean Sea have free rein and ensure healthy vineyards without grape aphids or mould. Jean Claude opts for a high plant density so that there is a lot of competition underneath and the plants have to work and root deeply. It also ensures that the yields are relatively low.

The Paul Mas Astruc is a blend of Syrah 95% and Viognier 5% coming from the Pays d'Oc appellation. The vineyards are located on a soil of gravel, clay and limestone and have an average age of 13 to 26 years old. here too, harvesting is only done at night in order to maintain the coolness and to avoid premature and spontaneous fermentation. The Syrah grape is mixed with the skin of the Viognier grapes. The fermentation takes place for a maximum of 5 days at 25-28 ° C. The maceration of 8 to 25 days at a maximum of 25 ° C with daily pumping and then the wine is allowed to mature in American barrels from 1 to 3 years old. In the glass, the wine is ruby red with purple hues. The first attack in the nose is spicy with leather and a little pepper, followed by blackcurrant and light toast scents. In the mouth, the wine is round, ripe and floral with toast in the aftertaste. A delicious, elegant glass of wine that goes well with meat pies, game, grilled red meat, stew, soft and hard cheeses.