Mas d'Auzieres Les Eclats 2010

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    Mas d'Auzieres Les Eclats 2010 Front Bottle Shot
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    Product Details


    Varietal

    Region

    Producer

    Vintage
    2010

    Size
    750ML

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    Somm Note

    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.
    Mas d'Auzieres

    Mas d'Auzieres

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    Mas d'Auzieres, France
    Mas d'Auzieres Winery Image
    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.

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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 red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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    Languedoc Wine

    South of France

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    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.

    SSCMDALE_2010 Item# 129424

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