Mas Champart St. Chinian Causse du Bousquet 2015 Front Label
Mas Champart St. Chinian Causse du Bousquet 2015 Front LabelMas Champart St. Chinian Causse du Bousquet 2015 Front Bottle Shot

Mas Champart St. Chinian Causse du Bousquet 2015

  • RP91
750ML / 0% ABV
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  • RP91
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750ML / 0% ABV

Winemaker Notes

The year featured fairly balanced weather conditions: welcomed rain in autumn 2014, winter and spring a little dry, but with gentle rains and a hot summer with moderate humidity in August. Harvesting began with the Reds on September 8th. The blend of different ‘terroirs’ and maturing techniques provides the complexity Mas Champart looks for. Maturing also contributes to this without leaving too much of a mark on the wine. 2015 is a concentrated “sunny” vintage, matured by two years' ageing, with a rich aroma combining fruits and spices. Good ageing potential. To be drunk when young after decanting.

Blend: 60% Syrah, 20% Grenache, 10% Carignan and 10% Mourvèdre

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Made of 60% Syrah, 20% Grenache, 10% Carignan and 10% Mourvèdre, the 2015 Saint Chinian Causse du Bousquet offers up dark, earthy aromas of cola and spice. It's full-bodied, concentrated and velvety in texture, picking up mouthwatering red-fruit highlights on the long finish.
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Mas Champart

Mas Champart

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Mas Champart, France
Mas Champart Vineyards Winery Image

Isabelle and Mathieu Champart were relatively new to winegrowing when they took over Domaine Bramefan in Saint-Chinian in 1976. For nearly 12 years they sold their grapes to the local cooperative. They waited until 1988 to bottle under their own label, but won almost instant acclaim. Mathieu tends to the vines, and Isabelle makes the wines. While the domaine started from just a humble, stone farmhouse, they’ve added a winery and expanded holdings from 8 to 25 hectares. Though the wines are easy to appreciate now for their inky complexity, they age extremely well.

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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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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

FLC99704_2015 Item# 433634

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