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Mas d'Auzieres Les Eclats 2010

Other Red Blends from Languedoc-Roussillon, France
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    Winemaker Notes

    The Mas d'Auzières Les Eclats has a prominent savory spiced aroma, with concentrated flavors of dark cherry, mocha and Asian spice. This wine shows great structure with nice elegance and a powerful finish filled with chocolate truffle and vanilla cream.

    Critical Acclaim

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    Mas d'Auzieres

    Mas d'Auzieres

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    Mas d'Auzieres, , France - Other regions
    Mas d'Auzieres
    Mas d’Auzieres is located in the hills north of Montpellier. Its 13 hectare (32 acre) vineyard spreads over two parishes, Guzargues and Assas. The planted acreage is a mix of two clones of Syrah (65%), Grenache Noir (27%), Mourvedre (7%) and 1% Marsanne and Roussanne. There is no Carignan, Cinsault, Aramon or Alicante!

    The average age of the vines – and this largely explains the quality of the varietal mix – is 11 years. The soils here are a mix of rock hard clay (gres in French), rocks and shards of limestone in varying shapes and sizes - these are locally referred to as eclats or bursts. The ancient and deep soils provide excellent drainage. The surroundings include the typical garrigues, underbrush and pine trees and make for a very wild unspoiled setting.

    Temperatures can be scorchingly hot during summer days and very cool at night, resulting in a slow ripening of the grapes in which tannins and sugars mature simultaneously.

    Champagne

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    Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

    With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

    SSCMDALE_2010 Item# 129424

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