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Flat front label of wine

Mas Carlot VDP d'Oc Clairette de Bellegarde 2009

Rhone White Blends from Languedoc-Roussillon, France
  • RP90
0% ABV
  • RP89
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Winemaker Notes

Enticing aromas of ripe apricot, orange blossom, peach and pineapple. Full and luscious wine characterized by further notes of stone fruits, leather, dried herbs and anise. Mouth creamy but not heavy, finish with a soft tip perfect for grilled fish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Mas Carlot fashions one of the most distinctive wines in France, the Clairette de Bellegarde, from vines planted in 1947. The 2009 is the finest example of this cuvee I have yet tasted. Floral notes intermixed with hints of tangerines, nectarines, white peaches and wet rocks emerge from this light to medium-bodied white. It represents a naked expression of winemaking that has lots of finesse, perfume and overall character. Drink it over the next 1-2 years
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Mas Carlot

Mas Carlot

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Mas Carlot, Languedoc-Roussillon, France
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In the old Provençal dialect, "Mas" means farm, and Nathalie Blanc-Marès is beautifully managing this 75 hectares farm with the aid of her husband Cyril Marès, owner of the neighboring property Mas des Bressades (yes, she married the boy-next-door). They are a great Provençal family - young and energetic with great vision and talent. Mas Carlot has 20 hectares planted to white varietals. The Clairette de Bellegarde is older than the appellation of Costières de Nîmes. It was created in 1952 and is planted exclusively with Clairette. Clairette is one of the main grapes for Châteauneuf-du-Pape. This cuvée is produced from vines planted in 1946 and harvested at 25 hl/h or about 1 ½ tons per acre. This wine is vinified in stainless steel which allows the wine to remain fresh and aged sur lie in tank after fermentation. The wine is rich on the palate and displays bright orchard fruit with hints of white pepper on the finish.

Languedoc-Roussillon

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An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.

Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.

International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

Rhône White Blends

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Full-bodied and flavorful, Rhône white blends are made in France’s Rhone Valley and beyond, proving most successful in Spain, Australia, South America, and California’s Central Coast. They are made from a combination of two or more of the white varieties permitted in the Rhône, potentially including Grenache Blanc, Marsanne, Roussanne, and Viognier.

In the Glass

Each variety brings something different to the table. Round, textural Grenache Blanc contributes green apple and white stone fruit flavors; weighty Marsanne adds structure and delicate honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes, and Viognier provides an oily texture and an elegant floral perfume. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

Perfect Pairings

Since Rhône white blends tend to be fairly full-bodied, they can be quite versatile food pairing wines and can work with light to medium rich meals that might normally be matched with reds. Meatier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

Sommelier Secret

In the Northern Rhône, blends of Marsanne and Roussanne are most common, in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage, and St-Péray (in Condrieu and Château-Grillet, whites are made from Viognier only). The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including Bourboulenc, Clairette, Picpoul Blanc, and Ugni Blanc.

HNYSRTCDB09C_2009 Item# 108514