WINE OF FINESSE AND CHARACTER USING SUBTLE BLENDING FROM SPECIALLY SELECTED PARCELS OF THE TERROIR OF CASTELLET

Throughout the ages, the lords of the medieval Château of le Castellet kept their table supplied with the wines from the terraces which are now overlooked by this 18th century manor house built in typical Provencal style. In 1969, Paul and Pierre Bunan undertook the task of renewing the vinestocks and today, the estate comprises the five classic strains for this classification, together with a proportion of Syrah grapes which contribute significantly to the character of the Mas’s red wines.

Mourvèdre, Cinsault, Syrah depending on the vintage. Harvested late and destalked. Macerated for 15 days in wooden cone-shaped tanks. Traditional maturation in tuns.

Deep purple hue with a violet sheen. Intense lusty nose redolent of humus, prunes and blackcurrants. Well structured with delicate tannins.

Decant the older vintages before serving at around 18°C. Good with fish casserole in red wine, marinated meats, jugged burbot, duck à l’orange, flaky pastry chanterelle mushrooms.

Mourvèdre, Cinsault, Grenache. Direct pressing of whole crushed grapes. Harvested from September to mid- October. Fermentation lasting from 11 to 17 days in stainless steel vats. Blended in late January, and bottled in May before maturing in air-conditioned cellars.

Light rosy salmon-pink hue. Fine distinct nose characterised by aromas of exotic fruits. Lasting flavour, full bodied and racy. To be drunk between 2 and 5 years.

Served at 12 to 14°C. Can be associated with foie gras, traditional or slightly spiced Provencal dishes, shellfish, smoked salmon and goats cheese.

Mainly clairette pointue. Direct pressing of grapes harvested in the second half of September. Fermented for 21 days in stainless steel vats. Bottled in May and left to mature in the bottle in air-conditioned cellars.

Pale golden hue. Subtle and delicate bouquet with fresh fruit overtones. Smooth well balanced sensual taste.

Served at 12 to 14 °C. Drunk as an aperitif, or to accompany grilled fish dishes, shellfish and gaot's cheese.