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Mas Cal Demoura Terrasses du Larzac L'Infidele 2008

Rhone Red Blends from Languedoc-Roussillon, France
  • RP90
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Winemaker Notes

The historic cuvée of Jean-Pierre Jullien, L'Infidèle is a blend of all the regional grapes – Grenache, Syrah, Mourvèdre, Cinsault and Carignan. Choices are made in the vineyard and in the cellar that will emphasize finesse and freshness in this bottling, allowing for full expression of the fruit.

Critical Acclaim

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RP 90
The Wine Advocate

As usual, a blend of Syrah, Grenache, Mourvedre, Carignan, Cinsault, the Cal Demoura 2008 Coteaux du Languedoc Terrasses du Larzac L’Infidele displays ripe black raspberry and cassis shadowed by their distilled counterparts; smoky black tea; resinous herbs; and low-toned suggestions of roasted red meats. There is clarity and refinement here as well as an infectious juiciness – over and beyond the wine’s ample richness and fine tannins – which Goumard is inclined to attribute in part to the introduction of a sorting table, though it surely has something to do with the character of the vintage as well. This long-finishing blend is likely to remain fascinating and delicious for the better part of a decade, though I would by no means spurn its youthful charms.

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Mas Cal Demoura

Mas Cal Demoura

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Mas Cal Demoura, , France - Other regions
Mas Cal Demoura
In the Occitan language, "Cal Demoura" Means "Must Stay" .
At the time of Languedoc winemakers were abandoning their land, Jean-Pierre Jullien, passionate winemaker, had made this his motto motto. Having opted very early for a qualitative approach and respectful of the land, it is part of the winegrowers that have marked the history of the quality revolution of Languedoc wines ... Driven by his passion for wine and aware of potential local Terrasses du Larzac, it retains only its best vineyards and wine making in starting Mas Cal Demoura in the 1990s in the town of Jonquières.

Isabelle & Vincent Goumard, wine enthusiasts, whom graduated in enology from the University of Dijon, succeeded him to the field when he retired. They bought these parcels of vines (red and white) at Mas Jullien on the soil of limestone gravel COMBARIOLLES of very high quality.
Since then they have constantly to keep working in the footsteps of Jean-Pierre Jullien to produce great wines, natural wines that reflect the complexity of the soil and the balance of which allows them to age with great quality. The estate has 11 ha of vineyards and produces 40,000 bottles a year.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

TEFGORG081_2008 Item# 119164

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