Faugères 2017 Mas Gabinèle

Faugères 2017 Mas Gabinèle

- Faugères 2017 Mas Gabinèle

- Geographical origin

In the heart of the Faugères appellation, the vineyard extends over 20 hectares, on the last foothills of the Cévennes overlooking the village of Laurens. The vines, ideally located at an altitude of 180 meters, are 30 to 60 years old and naturally give small yields.

- Grape varieties

40% grenache, 30% syrah, 20% carignan, 10% mourvèdre

- Sol

The soils are dominated by the sandstone schists of Laurens-Cabrières, neighboring those of the Monts du Faugérois. These are soils with a fragile structure, with an acidic tendency, sometimes difficult but which, associated with adapted management systems, allow a good balance of the vines.

- Climate in 2017

2017 will be remembered as a very early year, very small in volume (again because of the drought), but very qualitative. However, everything had started well with the generous rains of autumn 2016. The mild winter then favored a quick start of vegetation. Spring and summer were particularly hot and dry with few diseases. It was necessary to be reactive to start the harvest: on August 21 for the whites and then on August 26 for the first Syrah. Never before seen at Mas Gabinèle!

- Pruning and yield

Double Cordon de Royat pruning on Syrah and Mourvèdre, traditional goblet pruning on Carignan and Grenache. In 2017, total production was 590 hectoliters for a planted area of 20 hectares, a low yield of around 30 hl/ha.

- Vinification

Manual harvest with sorting of very ripe grapes at the plot, between August 26th for the first syrah and September 10th for the last mourvèdre. Long macerations of 20 to 30 days. The wine is aged in French oak barrels for 12 months. We have produced 62,000 bottles of this cuvée.

- Tasting

Shiny ruby color. Expressive nose of fresh fig, candied blackberry, rosemary in bloom and earth after rain. The tannins are soft but grained, solid but coated. The sapid finish adds to the charm of this wine.

- Gastronomic pairing

A piece of beef from Argentina or Aubrac, a capon from Bresse, ravioles from Roman, a Rocamadour, a Roquefort. Long live the AOC! 

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