Mas Amiel Millesime 1985
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In order to create this wine, the grapes are manually harvested and de-stemmed. Extra alcohol is added (mutage) directly on the fruit, and then the whole is allowed to steep for 30 days in order to extract the aromas and polyphenols from the grapes, ensuring a nice balance of fruit, alcohol and sugar. The wine is aged for one year in glass demijohns outside, since then in 350-hectolitre oak casks.
Blend: 90% Black Grenache, 5% Carignan, 5% Maccabeu
Situated at the foot of the Pyrenees, the 170 hectares of vines at Mas Amiel are divided into 130 parcels, extending throughout the heart of the scrubland, wild plants and shrubs. When Olivier Decelle discovered this exceptional location in 1999, he decided to set the objective of making great wines.
Mas Amiel has always produced highly regarded sweet wines. The aim has been that of improving upon the vineyard’s standard of quality to establish Mas Amiel as an internationally renowned wine estate. The other challenge has been that of creating great dry wines in a region that decided to limit its production in the 1950s. But its great terroir is still present. Mas Amiel’s strength resides in the richness and diversity of its terroir.
What are the types and styles of dessert wine?
Dessert wines come in an impressive array of styles and sweetness levels. The most straightforward method for making dessert wine is quite simply a late harvest of wine grapes, though further distinctions arise based on country of origin. The main examples include Sauternes (France), Tokaji (Hungary) and ice wine (Germany and Canada).
What are the types and styles of fortified wine?
Fortified wines (meaning alcohol has been added during the winemaking process) include Sherry, Port, Madeira, Banyuls, Rutherglen and other very small-scale styles. Sherry comes in completely dry styles (Fino, Manzanilla, Amontillado, Palo Cortado) and also in a range of sweetness levels. Madeira is typically sweet but can be made into a dry style. Port can be most simply separated into Tawny and Ruby styles. Vermouth, an herb-infused fine wine, is today popular among mixologists and other dessert wines are derived, not from wine grapes, but from different fruits.
How are dessert and fortified wines made?
As mentioned above, many wines in this category—like Sauternes and Tokaji—are produced by leaving the grapes on the vine long after the rest of the harvest has been processed in order to accumulate very high sugar levels. Often, a form of “noble” rot called botrytis plays a role, desiccating the grapes until only the very flavorful solids and sugars remain. These late-picked wines are, accordingly, often referred to as late-harvest wines. In colder climates, the grapes may be allowed to freeze on the vine for the production of ice wine. Other styles are made by letting the harvested grapes dry out (also concentrating sugars). Fortified wines are fortified with neutral spirits to increase the level of alcohol, and, depending on the final style of wine desired, arrest fermentation while some level, high to low (or no), residual sugar remains.
What gives dessert and fortified wines their color?
The different colors of most dessert wines come from the type of grape used and varying levels of oxidation during the winemaking process. The colors of Sherry and Port are mainly the result of oxidation, or lack thereof. Fino and Manzanilla styles are clear to pale gold because of the benevolent film-forming yeasts, called flor, that make a floating seal on the surface of the wine. This layer protects the wine from oxidation, and thus any browning. The other styles of Sherry use various levels of controlled oxidation, resulting in various hues of amber. The two basic styles of Port, Ruby and Tawny, also come in two basic colors, as noted by their names. Both styles are made from the same blend of Douro red varieties, but Tawny ports are tawny in color because they are made from a blend of vintages that have been aged in barrels and gradually exposed to oxygen. Ruby Ports retain their bright color because these wines are aged in barrel only for two to three years before bottling, thus minimizing any color change from oxidation.
How do you serve dessert and fortified wines?
Because of the typically higher sugar and alcohol content, the recommended serving size for most dessert, Sherry & Port wines is three ounces, which is smaller than for regular table wine. In general dessert wines should be served cold—a very sweet Tokaji is served at 40F; Sauternes are best at 50F. Fino and Manzanilla Sherries are best served at 45-50F, while the Amontillados, Olorosos and beyond, are best at 55F. Tawny Ports have a recommended serving temperature of 50-55F, whereas Ruby and Vintage Ports have a recommended serving temperature of 65F.
How long do dessert and fortified wines last?
High quality dessert wines such as Sauternes and Tokaji can often improve up to 10 to 20 years from bottling. Fino and Manzanilla Sherries should be consumed within a year or two of bottling since they are most appreciated for their freshness. Once opened, these are best consumed within a week. Store Amontillado Sherry up to about three years; once opened and refrigerated, these last two to three weeks before they decline. Store Oloro Sherry up to five years; once opened and refrigerated, these last a few weeks or longer. Cream Sherries are best consumed in their youth. Pedro Ximénez Sherry is a special case. It won’t necessarily improve with age, but is known to remain unchanged after many years of age. The two basic styles of Port can be further separated into an almost dizzying list of styles, but in general the only ones meant to age longer once bottled are crusted ports and vintage ports (from a declared vintage). Aside from those, LBV (late bottled vintage) ports should age about 4-6 years from the release date and the rest are ready to drink upon release. Fruit wines are not meant to age; the fresh fruit qualities of these wines are most prominent in their youth.
An extensive appellation producing a diverse selection of good quality and great values, Languedoc spans the Mediterranean coast from the Pyrenees mountains of Roussillon all the way to the Rhône Valley. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and frequent risk of drought.
Virtually every style of wine is made in this expansive region. Most dry wines are blends with varietal choice 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, Macabéo, Clairette, Piquepoul and Bourbelenc.
International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc and Cabernet Sauvignon.
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.