Product Information
Grenache Noir showcases a bright red colour with captivating purple shades. The nose is a complex blend of blackberries, violet, sweet spices, and a touch of vanilla, creating an inviting aromatic profile. On the palate, it is well-balanced, generous, and supple, offering a smooth and enjoyable tasting experience. The finish is marked by a delightful toasty note, adding depth and warmth to its overall character.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Country of origin
France
Storage
| With a cellaring potential of 3-5 years in optimal conditions. |
Package type
Glass Bottle
Recycling information
Glass
Allergen Information
| Contains Sulphur Dioxide / Sulphites |
Dietary Information
| Not Suitable for Vegetarians or Vegans |
Brand
Jean Claude Mas
Brand details
"Jean Claude Mas' range is made up of blends and single varietals of noble and traditional grape varieties; the range offers maximum fruit expression and pleasant, easy drinking wines. These wines are approachable, moreish and offer great value for money. The Mas family started growing vine over a century ago – nowadays, Jean Claude Mas, the well-travelled and “humble” winemaker takes great pride in making traditional French wines with a decidedly new-world attitude!"
Manufacturer
| Imported and bottled by: North South Wines Limited, OX27 8AL, UK |
Country of Packing
France
Agent
North South Wines
Grape variety
Grenache Noir
Current vintage
2023
Regional information
| IGP Pays d’OC |
Tasting notes
This wine presents a bright red colour with alluring purple shades. The nose is complex, offering rich aromas of blackberries, violet, sweet spices, and a hint of vanilla. On the palate, it is well-balanced, generous, and supple, leading to a smooth, toasty finish.
Alcohol by volume
14
Units
10.5
Producer
Paul Mas
Serving suggestions
Best enjoyed at 16-17°C, it pairs wonderfully with grilled red meats, pasta dishes, and soft cheeses, making it a versatile choice for various meals.
Winemaker
Jean Claude Mas
Vinification details
The grapes are destemmed before undergoing a four-day fermentation at a maximum temperature of 28°C, followed by a traditional 10-day maceration. The wine is crafted using stainless steel and cement vats, with the first presses partially added to the cuvée. Malolactic fermentation takes place in barrels, enhancing its depth. For aging, 25% of the wine spends five months in a mix of American (80%) and French (20%) oak barrels, adding complexity and character to the final blend.
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Average 5.0 out of 5, based on 4 reviews.Breakdown of ratings
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