Le Petit Pas Red

A true mosaic of terroirs. A mixture of schist, slate, granite and limestone, Mas Janeil is a rare site with no agricultural capacity, where vines suffer and must push their roots down very deep to find nutrients. Yields are extremely low, resulting in exceptionally concentrated grapes.

  • organic-conversion

Description

Winemaking techniques

Harvesting by hand in crates at perfect ripeness. The Grenache and Syrah are vinified traditionally in small temperature-controlled concrete vats. To bring out the fruit and a supple style, extraction is gentle, obtained via short periods of punching down repeated daily at the beginning of the fermentation process. Part of the blend of the three grape varieties is matured in barrels for ten months. The rest of the wine is matured in concrete vats to preserve the red fruit and garrigue aromas. The wine is re-blended before bottling, when it expresses its full freshness and Mediterranean character.

Tasting notes

Deep red colour. An expressive nose of small red fruit and spice. Soft in the attack with smooth tannins. An intensely lingering finish of spice and delicate smoke notes.

AOP C. du R.

Carignan

Chicken tagine with curry

Grenache Noir

In Organic Conversion

Mas Janeil

France

Mas Janeil

Mourvèdre

Pasta Carbonara

Red

Spaghetti Bolognese

Syrah

Two pepper Pizza

Venison in sauce or roasted or marinated

Awards

2017

91 pts – James Suckling

Médaille d’Or – Gilbert & Gaillard

 

2016

89 pts – Wine Spectator

88 pts – Wine & Spirits

 

2015

89 pts – Wine Spectator

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