Clos de Mûres Rouge Languedoc DOP - Château Paul Mas

The barrel-aged Clos de Mûres Château Paul Mas Coteaux du Languedoc from the wine-growing region of the Languedoc offers itself in the glass in dense purple. To the nose, this Domaine Paul Mas red wine presents all sorts of blueberries, plums, mulberries, black cherries and morello cherries. As if that wasn't already impressive, the aging in large wooden barrels adds other aromas such as black tea, gingerbread spice and cinnamon.

The Clos de Mûres Château Paul Mas Coteaux du Languedoc from Domaine Paul Mas is ideal for all wine lovers who like as little residual sugar in the wine as possible. At the same time, however, it never appears meager or brittle. This dense and velvety red wine presents itself on the palate with pressure and complexity. The fruit acidity of the Clos de Mûres Château Paul Mas Coteaux du Languedoc is wonderfully mild and makes this wine wonderfully smooth. In the finish, this storable red wine from the wine-growing region of the Languedoc finally inspires with considerable length. There are again hints of black currant and plum. In the aftertaste, mineral notes of the soils dominated by clay and gravel are added.

Vinification of the Domaine Paul Mas Clos de Mûres Château Paul Mas Coteaux du Languedoc

The basis for the powerful Clos de Mûres Château Paul Mas Coteaux du Languedoc from the Languedoc are grapes from the grape varieties Garnacha, Mourvèdre and Syrah. The grapes grow in optimal conditions in the Languedoc. The vines here dig their roots deep into soils of clay, shale and gravel. After harvesting, the grapes are quickly transferred to the press house. Here they are sorted and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. Vinification is followed by 9 months of aging in French and American oak barrels.

Food recommendation for the Domaine Paul Mas Clos de Mûres Château Paul Mas Coteaux du Languedoc

This French red wine is best enjoyed tempered at 15 - 18°C. It is perfect as an accompaniment to stuffed peppers, braised chicken in red wine or osso buco.

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