Paul Mas Reserve Pinot Noir

Saint Hilaire vineyard lies near limoux, at the foothills of the Pyrénées mountains, a terroir famous since the Roman times. The grapes give birth to wines with a rare elegance and a unique character. Pinot noir adapts wonderfully to the limoux climate and soils. Our Pinot Noir offers delicate aromas of red fruits, morello cherries and raspberries. On the palate it is full-bodied and generous with nice and soft tanins.

Paul Mas Réserve Single Vineyard Collection wines come from Jean-Claude Mas's vineyards in the Occitanie in the South of France.

Paul Mas Réserve Single Vineyard Collection wines come from Jean-Claude Mas' vineyards in the Languedoc in the South of France. Paul Mas wines are the result of a symbiotic harmony between an extraordinary region for producing wines, a passion for the vineyard, a respect for the grapes during vinification, and a great blending and aging knowledge: the Paul Mas style.

France

PAUL MAS

Pinot Noir

2019

Paul Mas

Côté Mas London Ltd,
KT2 6ND,
UK.
www.paulmas.com

The “Saint Hilaire” vineyard lies near Limoux, at the foothills of the Pyrénées mountains, a terroir famous since the Roman times. The grapes give birth to wines with a rare elegance and unique character. Pinot Noir adapts wonderfully to the Limoux climate and soils.

Contains Sulphur Dioxide/Sulphites

Our Pinot Noir offers delicate aromas of red fruits, morello cherries and raspberries

Single Vineyard Collection

Glass Bottle

Return for refund where applicable.

13.5

Suitable for Vegetarians; Suitable for Vegans

Bottled by:
Paul Mas,
Pézenas,
France.

At:
F11300,
Malras,
France.

Full Product Name:
Red Wine

Importer:
Côté Mas London Ltd,
KT2 6ND,
UK.

Additional Information:
Alcohol By Volume: 13.5%


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D Paul Mas

This wine will be a perfect companion for a delicately grilled and juicy piece of beef

Jean-Claude Mas

This wine will be a perfect companion for a delicately grilled and juicy piece of beef.

Bottle - Glass - Check Local Recycling

The grapes are harvested at night to avoid oxidation. The grapes are scraped and then undergo cold pre-fermentation maceration (10°C). The fermentation then takes place at 23°C.
Ageing: partly done in barrels and partly in vats.