Paul Mas Viognier

The legend of Vinus, the Heron, started on the Hérault riverbanks, at the foot of Château
Paul Mas in Pézenas. Languedoc Grands Crus and Grands vins, from our vineyards in
Pézenas or Montagnac, at the Nicole Estate, make up this range, which is complemented
by varietal wines with distinct character. Château Paul Mas is made of 2 Estates: the
Castle and a 25-ha vineyard in Conas, near Pézenas, the cellar and an 80-ha vineyard in
Nicole, near Montagnac. This is where we produce the cuvées Château Paul Mas, Vinus,
Vignes de Nicole, Paul mas Estate and Paul Mas. Our labels feature Vinus the heron in
front of the Conas castle. The Paul Mas Estate range is composed of wines that come
from the different vineyards and estates that make up the Paul Mas Domaines: Ceyras,
St Hilaire, Montagnac, Pézenas, Malras

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

France

Bottle

Glass

Contains Sulfites

Paul Mas

In 20 years, Jean-Claude Mas has become a reference for South of France wines. Old
World wines with New World attitude is the essence of our character. Jean-Claude Mas is
the owner and winemaker. The 15 Estates cover over 850 hectares and 40 varieties.. Our
branded wines are made with grapes from our partner winegrowers, which represent
1500 ha of vineyards. This is how we can produce authentic and affordable great wines,
what we claim to be an “everyday luxury”!

Imported by: North South Wines Limited, OX27 8AL, UK

France

Imported by: North South Wines Limited, OX27 8AL, UK

Viognier

Colour: golden yellow, bright color, with green undertones. Nose: rich and elegant, with a quintessence of dried fruits, peach, white flowers, and a touch of vanilla and honey. Palate: ample and fresh, smooth, and thirst-quenching, with a long finish and subtle persistent toasted notes.

13

9.75

Paul Mas

Delicious as an aperitif or with a light dinner

Jean Claude Mas

Destemming, pneumatic pressing, settling at low temperature (6-8°C). The presses are
vinified separately from the free-run juice. Slow fermentation at controlled temperature
(18°C max.), with selected yeasts.