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Mas Carlot VDP d'Oc Clairette de Bellegarde 2010

  • RP89
750ML / 13.5% ABV
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  • RP90
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750ML / 13.5% ABV

Winemaker Notes

Seductive 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 for fine grilled.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
From the very tiny appellation of Clairette de Bellegarde, their terrific 2010 is 100% Clairette, tank-fermented and aged. A crisp, perfumed wine with lots of flowery notes intermixed with white citrus and a hint of nectarine, it is medium-bodied, zesty, and a totally delightful example of a dry white and of Clairette’s potential. Drink it over the next several years.
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Mas Carlot

Mas Carlot

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Mas Carlot, 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 Chateauneuf-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.
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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.

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Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions, proving most successful in Spain, Australia and California. Typically some combination of Grenache blanc, Marsanne, Roussanne and Viognier form the basis of a white Rhône blend with varying degrees of flexibility depending on the exact appellation.

In the Glass

Each variety contibutes something unique and different. Round, textural Grenache blanc gives green apple and white stone fruit flavors; weighty Marsanne adds structure and honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes while Viognier provides a creamy texture and elegant aromatics. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

Perfect Pairings

White Rhône blends are quite versatile food pairing wines and can work with light to medium rich meals that might often be matched to red wines. Heavier 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 common in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage and St-Péray. Condrieu and Château-Grillet can produce single-varietal Viognier only. The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including the ones named above as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc.

HNYSRTCDB10C_2010 Item# 110287

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