Mas Ventenac Cabardes 2011
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Robert
Parker
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Robert Parker's Wine Advocate
A blend of 50% Cabernet Franc and 50% Syrah that’s aged in both demi-muid and barrel, the 2011 Cabardes sports an inky purple color to go with awesome, Bordeaux-like aromas and flavors of black cherries, blackcurrant, chocolate, tobacco and wild herbs. Incredibly pure and polished on the palate, with full-bodied richness, great concentration and masses of fine tannin, this rock star effort will have upwards of a decade of longevity and should not be missed!
The exceptional natural predispositions are not sufficient to elaborate great wines. It is the work of Man, through his passion, his discipline and his know how, which will transform and reveal that which nature puts at his disposition. This is what we strive to accomplish through each of the 3 stages which are the viticulture, oenological transformation, and maturation process. The vineyard was replanted with high densities: 6500 vines per hectare, while the average density in the region is of 4000 vines. The objective was to reduce the grape production per vine and to obtain a higher aromatic and qualitative concentration. Based on these efforts, a team of growers was trained to conduct the different operations of pruning, tethering, debudding, deleafing, selective treatments, in order to obtain healthy grapes harvested at perfect maturity.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Though the Cabardès AOC, approved for reds and rosés, was only established in 1999, winemaking and viticulture stretch back to Roman times. Situated north of Carcassonne in a natural amphitheater on the south-facing slopes of the Montagne Noire, its 550 hectares of hillside vines occupy a unique climatological spot “between the East Wind and the West,” as its official website says.
The East Wind (the Marin) brings soft, humid air from the Atlantic coast, and in it thrive the Bordelaise varieties of Merlot, Cabernet Franc and Cabernet Sauvignon. The West Wind (the Cers) brings hot, dry air from the Languedoc plain, ripening the sun-loving southern French varieties, Grenache and Syrah. AOC Cabardès wines must be a minimum 40% each of East Wind and West Wind varieties. The result are wines unique in complexity and character—firm tannins and black fruit from the East, with savory herbs and sunny berry fruit from the West.