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2014 Languedoc Rouge “Lou Maset”

Domaine d'Aupilhac

2014 Languedoc <i>Rouge</i> “Lou Maset” Domaine d'Aupilhac - Kermit Lynch Wine Merchant
Over the course of his career, Sylvain Fadat of Domaine d’Aupilhac has established himself as one of the foremost ambassadors for the great terroirs of the Languedoc. A champion of organic and biodynamic farming in this arid Mediterranean climate, he has proven over the years that the region is capable of producing wines of great complexity, finesse, and longevity. While his numerous old-vine bottlings showcase the potential for deep, concentrated reds here, he also crafts Lou Maset, an entry-level cuvée consisting of young-vine fruit from primarily Grenache, Cinsault, and Carignan. The light vinification and use of only stainless steel and large casks for aging is meant to preserve fresh, juicy fruit characteristics without giving too much tannic structure, with the goal of making a well-priced everyday red that still tastes like where it’s from. In this 2014, you’ll find notes of black cherry, spices, and garrigue herbs—a rustic, yet quaffable red perfect for a casse-croûte among friends.

Anthony Lynch

$17.00
Vintage: 2014
Bottle Size: 750mL
Blend: 30% Grenache, 30% Cinsault, 20% Syrah, 10% Alicante Bouschet, 10% Aramon
Appellation: Languedoc
Country: France
Region: Languedoc-Roussillon
Producer: Domaine d'Aupilhac
Winemaker: Sylvain Fadat
Vineyard: 20 years, 21.5 ha total
Soil: White shaley clay, pebbles
Aging: 50% of wine ages for 6 months in foudres, 50% in stainless steel tank
Farming: Organic (certified)
Production: 11,000 cases
Alcohol: 13%

More from this Producer or Region

About Languedoc-Roussillon

Ask wine drinkers around the world, and the word “Languedoc” is sure to elicit mixed reactions. On the one hand, the region is still strongly tied to its past as a producer of cheap, insipid bulk wine in the eyes of many consumers. On the other hand, it is the source of countless great values providing affordable everyday pleasure, with an increasing number of higher-end wines capable of rivaling the best from other parts of France.

While there’s no denying the Languedoc’s checkered history, the last two decades have seen a noticeable shift to fine wine, with an emphasis on terroir. Ambitious growers have sought out vineyard sites with poor, well draining soils in hilly zones, curbed back on irrigation and the use of synthetic fertilizers and pesticides, and looked to balance traditional production methods with technological advancements to craft wines with elegance, balance, and a clear sense of place. Today, the overall quality and variety of wines being made in the Languedoc is as high as ever.

Shaped like a crescent hugging the Mediterranean coast, the region boasts an enormous variety of soil types and microclimates depending on elevation, exposition, and relative distance from the coastline and the cooler foothills farther inland. While the warm Mediterranean climate is conducive to the production of reds, there are world-class whites and rosés to be found as well, along with stunning dessert wines revered by connoisseurs for centuries.

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For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.

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