Jean-Claude Mas, first-generation winemaker, fourth generation grape grower, and owner of Les Domaines Paul Mas, is a leader in fine winemaking in the Languedoc region of Southern France. Since taking the helm of the family winery in 2000, he has prioritized sourcing the highest quality grapes from twelve privately-owned estates and premier growers in the Languedoc to make wines of authenticity and refinement. The result is a collection of charming wines that burst forward with the warmth and stunning beauty of the region. Chateau Paul Mas is located between Pézenas and Montpellier, 10 km from the Mediterranean. The vineyards cover 162 hectares across the Languedoc, Languedoc Pézenas, Grés de Montpellier and Pays d’Oc appellations. These sites also provide the fruit for the Paul Mas Réserve line of wines. The vines are grown in an exceptional setting, surrounded by olive trees, pine forests, oak trees, and orchards–they enjoy exposure from the north, south, and west, and are cooled by the Mistral and Tramontane winds. The grapes are heavily influenced by the gravelly clay and limestone soils on the hillsides of the Herault valley, and the chalky, fossil-rich soils on the hills of the Thau marshes. The vines are grown using sustainable viticulture practices, with portions of the vineyards being organic or certified Terra Vitis.
Deep lemon color with a pale rim. The nose is intense and complex with aromas of tropical fruits (ripe mango, melon, pineapple) combined with fresh baked bread and vanilla. This powerful white is rich and creamy in texture with a lingering finish.
The Belluguette vineyard is predominantly limestone soil with gravel. Vines range between 9 and 21 years old.
Grape destemming, separate viniﬁcation for each grape variety. Racking at 10°C. The Viognier, Marsanne, and Roussanne are ﬁrst fermented in stainless still vats and then in new barrels. The Vermentino and Grenache are viniﬁed in stainless steel. Fermentation lasts for 20 days at 16°C.
The different varietals age in different barrels or vats until the ﬁnal blend in March. The barrels are 40% American oak and 60% French oak.