2024 Domaine Astruc Marsanne

Jean Astruc, a coachman in Limoux, had a dream: his own wine estate. The dream became reality in 1862 with the acquisition of 12 hectares of vineyard in Malras. His son, Jean Astruc, shared the same ideal and continued acquiring land despite the crisis and his departure to the battlefields of the First World War. In the 1950s, his son Pierre inherited Domaine Astruc. At that time, it comprised more than 30 hectares of vineyard and the resources to operate it. In 1977, after completing his studies, Pierre's son, Jacques Astruc, returned to Malras to continue building Domaine Astruc together with his father. Domaine Astruc has continued to grow since then and has developed into a modern winery, pressing grapes from over 400 hectares of vineyard, harvested by some one hundred farmers. The annual production amounts to 21,000 hectoliters. In 2003, Jean-Claude Mas entered the picture: owner and winemaker of Les Domaines Paul Mas, a successful and independent family business in Pezenas, also in the Languedoc. He had been working with Astruc – the main source of their Vin de Pays wines – for a long time and decided to buy the Domaine. The d'A series is the first fruit of this acquisition.

The Astruc is a 100% Marsanne. The local climate in these vineyards is Mediterranean, but is influenced by the Atlantic Ocean. The soil is calcareous with a sandy structure and locally highly gravelly. The grapes are harvested partly by hand and partly mechanically during the night to prevent oxidation. Fermentation takes place at a constant temperature of 16°C. No malolactic fermentation. Subsequently, approximately 25% of the wine ages in French and American oak barrels.

In the glass, the Paul Mas Astruc Marsanne has a pale straw-yellow color. On the nose, notes of pear, floral notes, and a hint of melon. On the palate, the Marsanne is round and mild, quite full-bodied, and the good acidity keeps it fresh and lively. In the finish, we taste a touch of acacia honey. The Astruc Marsanne is an excellent aperitif and a good accompaniment to white meat and bouillabaisse.