Mazet du Levant

A powerful and elegant wine. A delight with red meat, game, duck and spicy dishes. Choice of old vines and terroirs with strong personality. Serve between 18°C and 20°C.
Best decanted 2 hours before a meal, with stopper in place.

Technical sheet

Name of the wine:

Le Mazet du Levant

Country / Région:

France / Languedoc.

Terroir:

Terroir de Villeveyrac.

Appellation:

IGP Pays d’Hérault.

Color:

Deep ruby red.

Nose:

Expressive, complex.

Palate:

Red berries, powerful, round and warm tannin.

Finish:

Structured and balanced, with nice species.

Soil type:

Lime sandstone and Rognacien marl slopes for Cabernet Sauvignon et Merlot. Terroir in front of Mediterranean sea.

Grape varieties:

40% Cabernet sauvignon, 30% Merlot, 30% Syrah.

Vinification:

Traditional maceration (around 20 days), at 25°C to 32°C. Regular pumping over.

Maturing:

9 to 10 months in stainless steel vats.

Yield:

40 – 45 hl/ha

Alcohol:

13,5% Vol. Drink within 3-5 years.

Total Production:

10 000 Bottles

KEEPING:

Wine to keep between one to five years.

If you especially want to taste this wine’s fruitiness we advise drinking it within the first two years.

However, you may prefer to wait so as to enjoy the wine’s secondary aromas, in which case we suggest drinking it at between three and five years.

As with all wines, the temperature at which it’s kept will dictate how well it keeps. The ideal is between 12°C and 18°C.

TASTING:

Best served between 18°C and 19°C.

To enjoy it best, we advise you to drink this wine with a meal.

Open the bottle one or two hour(s) before serving.

The wine is even better if decanted, to allow its complex characteristics to emerge.

 

Your first course:

  • Skewers of melon wrapped in Parma ham.
  • Bacon and red Pepper muffin.

Meat:

  • Roast beef.
  • Fillet of beef.
  • Chicken or beef curry.
  • Roast lamb.
  • Cantonese-style duck.
  • Pork stir fry with honey.

Cheese:

  • Saint Nectaire
  • Beaufort
  • Roquefort or Stilton

Scroll to Top