2022 Domaines Paul Mas Claude Val Rose

Domaines Paul Mas was founded in 1892. The current owner is Jean-Claude Mas and he is without doubt the pioneer of the revival of the Languedoc as a region for quality wines. Jean-Claude describes his wines as 'Le Luxe Rural', rural luxury. He has given the Languedoc 'new world' allure with international grape varieties. And with his fashionable wines from local grapes, he has made the local character of the Languedoc hip again among wine lovers. Hubrecht Duijker rightly calls Jean-Claude Mas a 'wine wizard' and at Grandcruwijnen we are the only company in the Netherlands to also carry the high-end Grandcrus of Paul Mas.

The grapes of the Claude Val come from selected vineyards with a clay-gravel soil. The climate is Mediterranean with influences from the Atlantic Ocean.

This rosé is made from the typical Provence rose grapes, namely Cinsault, Grenache, Syrah. The grapes are fermented separately at a controlled temperature of 17 degrees. The wine then matures on the yeast cells ('sur lie') with regular batonnage (stirring of the yeast cells) to make the wine softer and rounder. This takes place in cement barrels for 40 days.

In the glass, the Claude Vale Rosé has a very light pink color, so in style a cote'dazur/provence rosé. In the nose fresh notes of red cherries, toffee, flowers and light notes of candied fruit. In the mouth, the Claude Val has a fruity character with soft flavors of cherries, strawberry and light toffee, but also a delicious acidity that makes the wine fresh and fresh. An ideal terrace wine and perfect with light dishes, such as salads or sausages from the barbecue. Also delicious with pasta carbonara.

Awards "Pale nougat pink. Just a nip of something there that reminds me of geranium leaf. Definitely more floral and leafy than fruity, if not exactly perfumed. That green streaks pulls through into the palate, lemon verbena, although it's not unattractive. And the fruit – delicious, crisp, red-skinned peaches – is good, if tightly wound. You could work very well with this wine on the table – sorrel salads, celeriac remoulade, anything laden with herbs or spiked with pink grapefruit…" - 16 /20, Jancis Robinson on the 2017 vintage