Paul Mas Syrah 2023

Colour: intense purple with garnet tints. Nose: spicy at first with leather notes. It develops blackcurrant and toasted aromas. Palate: full bodied, smooth tannins, a crisp acidity. Floral flavours, with a touch of white pepper, violet and ripe wild berries. Good length

Soil types: Clayey limestone and gravel Average age of vines: 13 to 31 years Size: Royat cord Planting density: 4400 plants/ha Harvests: mechanical at night to avoid oxidation Average yield: 52 hl/ha Altitude: 150 to 250m Climate: Mediterranean at altitude

Soil types: Clayey limestone and gravel Average age of vines: 13 to 31 years Size: Royat cord Planting density: 4400 plants/ha Harvests: mechanical at night to avoid oxidation Average yield: 52 hl/ha Altitude: 150 to 250m Climate: Mediterranean at altitude

Careful selection of the best grapes after a mechanical harvest at night to avoid oxidation and preserve the maximum fruit expression. Destemming of the grapes, pneumatic pressing. Fermentation at 26°C on the first day and at 28°C max the next 4 days with selected yeasts. Post-fermentation maceration for 12 days at 25°C max with daily pumping over. Before undergoing a malolactic fermentation, 25 % of the wine is put in American oak barrels to age for 4 months (20% new oak), then it is blended with the remaining 75% of the cuvée to age in stainless steel vats.

Cellaring: 5 years in optimal conditions.

Best served at 10-11°C with meat pies, game, grilled red meat, beef stew, roast chicken and both soft and hard cheeses