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Mas De Valériole

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Mas De Valériole Mas de Valériole Just upstream of the ancient city of Arles, the mighty Rhône river abruptly forks, and its resultant two arms—the southeasterly-flow- ing Grand Rhône and the southwesterly-flowing Petit Rhône—encircle the Camargue, the largest river delta in western Europe. The Camargue, renowned for salt from vast marshes that hug the Mediterranean and deeply nutty wild rice, produces soulful, acclaimed Provençal wines. Just ten miles due south of Arles, the Michel family stewards the lovely Mas de Valériole, a 45-ha estate founded in the early 15th century and purchased by the Michels in the late 1950’s. Brothers Jean-Paul and Patrick Michel focused their energies on improving the estate’s wines, adopting organic viticultural practices in 2006 (certified today) and refining their approach in the cellar; today, the next generation is beginning to assume greater responsibilities, and there are exciting projects in the pipeline here. Mas de Valériole’s vineyards, which today comprise 32 of their 45 hectares, encompass a variety of soil types: sand, clay, limestone, and alluvial loam deposited by the Grand Rhône. A reliably steady wind blowing in from the Mediterranean mitigates the Provence heat, facilitating their chemical-free approach to farming and ensuring modest alcohol levels for the wines. Produced from a variety of cépages, including Cabernet Sauvignon and Merlot, plus crossings like Caladoc (Grenache and Malbec) and Marselan (Grenache and Cabernet Sauvignon) which are particularly well-suited to the Camargue’s climate, Mas de Valériole’s wines combine the breezy freshness one expects from Provence with a sense of wildness and an underlying salinity that is very Camarguais. Viticulture: • Farming: Certified organic by Ecocert, practicing organic since 2006 • Treatments : Copper sulfate only • Ploughing: Annual ploughing of the vineyard to maintain soil health • Soils: Limestone-clays, sands, and silt deposits from the Rhône • Vines: Trained in Cordon • Yields: Controlled through pruning, debudding, and green harvesting • Harvest: Night-time harvests to preserve freshness • Purchasing: Entirely estate fruit Vinification: Aging: • Fermentation:After total destemming and a short cold soak, • Élevage: Rosé wines age 3-6 months in stainless-steel tanks. wines ferment with indigenous yeasts in stainless-steel tanks. • Lees: Wines remain on their fine lees until assemblage prior to • Extraction: Wines see brief skin contact prior to pressing bottling • Chaptalization and Acidification:None • Fining and Filtration: Rosé wines see plate filtration. • Pressing: Pneumatic pressing • Sulfur: Red wines see no added sulfur. Rosé wines see small doses of sulfur at bottling. • Press Wine: Rosé wines are entirely from press wine • Malolactic Fermentation: Blocked by temperature Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Mas de Valériole Vé Rosé At a Glance: In The Cellar: • Appellation: IGP Méditerranée • Fermentation: After total destemming and a short cold soak, wine ferments with indigenous yeasts in stainless-steel tanks. • Encépagement: Caladoc (70%), Merlot (15%), Marselan (15%) • Pressing: Pneumatic pressing • Average Annual Production: • Time on Lees: 3-6 months • Average Alcohol by Volume: 12.5-13.5% • Malolactic Fermentation: Blocked via temperature • Average Residual Sugar: <5 g/l • Élevage: 3-6 months in stainless-steel tanks • Average Total Acidity: • Press Wine: Wine is entirely from press wine • Fining and Filtration: Plate filtration In The Vineyard: • Sulfur: Applied only in small doses at bottling • Parcel Names, Slopes, and Locations: From level parcels on alluvial deposits from the river Rhône • Soil Types and Compositions: Sands and silt-rich loams de- posited by the river Rhône In The Glass: • Vine Age, Training, and Density: Trained in Cordon “Vé”—a local Provençal expression meaning “Look at that!”—is • Average Yields: Controlled through pruning, debudding, and a blend of 70% Caladoc (a crossing of Grenache and Malbec), green harvesting 15% Merlot, and 15% Marselan (a crossing of Grenache and Cabernet Sauvignon) from soils of sand and loam. Harvested at • Average Harvest Date and Type: Nighttime harvest to pre- night to ensure that the bunches are cool upon entry to the win- serve freshness, usually early to mid-September ery, “Vé” is pressed directly and given a brief passage in stainless steel before bottling. Clocking in at a modest 13% alcohol, it of- fers bright, salt-tinged flavors of raspberry and ripe citrus fruits, with a sneakily long finish given its modest price. Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Mas de Valériole Grand Mar Rosé At a Glance: In The Cellar: • Appellation: IGP Bouches-du-Rhône – Terre de Camargue • Fermentation: After total destemming and a short cold soak, wine ferments with indigenous yeasts in stainless-steel tanks. • Encépagement: Caladoc (100%) • Pressing: Pneumatic pressing • Average Annual Production: • Time on Lees: 3-6 months • Average Alcohol by Volume: 12.5-13.5% • Malolactic Fermentation: Blocked via temperature • Average Residual Sugar: <5 g/l • Élevage: 3-6 months in stainless-steel tanks • Average Total Acidity: • Press Wine: Wine is entirely from press wine • Fining and Filtration: Plate filtration In The Vineyard: • Sulfur: Applied only in small doses at bottling • Parcel Names, Slopes, and Locations: From level parcels on alluvial deposits from the river Rhône • Soil Types and Compositions: Sands and silt-rich loams de- posited by the river Rhône In The Glass: • Vine Age, Training, and Density: Trained in Cordon “Grand Mar” is pure Caladoc, a crossing of Grenache and Mal- • Average Yields: Controlled through pruning, debudding, and bec which is particularly well-suited to the deep south of France, green harvesting given its resistance to coulure (uneven flowering). Macerated briefly before pressing like the “Nénette” above, it is slightly more • Average Harvest Date and Type: Nighttime harvest to pre- assertive in its fruit character, with higher-pitched white cherries serve freshness, usually early to mid-September and a more penetrating impression of minerality on the palate. While no heavier than the “Nénette”, it is both finer and longer, with an overall sense of poise marrying nicely to its boisterous fruit. Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Mas de Valériole Charmentin Blanc At a Glance: In The Cellar: • Appellation: IGP Bouches-du-Rhône – Terre de Camargue • Fermentation: After total destemming and a short cold soak, wine ferments with indigenous yeasts in stainless-steel tanks. • Encépagement: Rolle / Vermentino (70%), Chardonnay (30%) • Pressing: Pneumatic pressing • Average Annual Production: • Time on Lees: 3-6 months • Average Alcohol by Volume: 12.5-13.5% • Malolactic Fermentation: Blocked via temperature • Average Residual Sugar: <5 g/l • Élevage: 3-6 months in stainless-steel tanks • Average Total Acidity: • Press Wine: Wine is entirely from press wine • Fining and Filtration: Plate filtration In The Vineyard: • Sulfur: Applied only in small doses at bottling • Parcel Names, Slopes, and Locations: From level parcels on alluvial deposits from the river Rhône • Soil Types and Compositions: Sands and silt-rich loams de- posited by the river Rhône In The Glass: • Vine Age, Training, and Density: Trained in Cordon Mas de Valériole produces white wines as sprightly and evocative • Average Yields: Controlled through pruning, debudding, and as their rosés, and we are excited to dip into their lineup here green harvesting with the Charmentin. This is a wine anchored not so much by its acidity, which is adequate yet not assertive, as by the cleansing • Average Harvest Date and Type: Nighttime harvest to pre- sense of bitterness left on the palate by the thick-skinned Rolle. serve freshness, usually early to mid-September A subtle hint of salinity weaves its way into the generous but re- strained fruit, and the domaine’s preference for low sulfur shows itself in the wine’s lift and purity. Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com Mas de Valériole Beauduc Rouge At a Glance: In The Cellar: • Appellation: IGP Bouches-du-Rhône – Terre de Camargue • Fermentation: After total destemming and a short cold soak, wine ferments with indigenous yeasts in stainless-steel tanks. • Encépagement: Marselan (100%) • Pressing: Pneumatic pressing • Average Annual Production: • Time on Lees: 3-6 months • Average Alcohol by Volume: 12.5-13.5% • Malolactic Fermentation: Blocked via temperature • Average Residual Sugar: <5 g/l • Élevage: 3-6 months in stainless-steel tanks • Average Total Acidity: • Press Wine: Wine is entirely from press wine • Fining and Filtration: Plate filtration In The Vineyard: • Sulfur: No added sulfur • Parcel Names, Slopes, and Locations: From level parcels on alluvial deposits from the river Rhône • Soil Types and Compositions: Sands and silt-rich loams de- posited by the river Rhône In The Glass: • Vine Age, Training, and Density: Trained in Cordon Though far from being fundamentalist about it, the Michels • Average Yields: Controlled through pruning, debudding, and produce a number of cuvées with no added sulfur dioxide, and green harvesting “Beauduc”—pure Marselan, a crossing of Grenache and Caber- net Sauvignon particularly well suited to the climatic specifici- • Average Harvest Date and Type: Nighttime harvest to pre- ties of the south of France—is a sterling example of their acumen serve freshness, usually early to mid-September in that regard. With appetizing black and dark red fruits, wispy spice, and a subtle undercurrent of foxy earthiness, this steel-aged wine is clean, juicy, and beautifully balanced. Rosenthal Wine Merchant • The Mad Rose Group (800) 910-1990 [email protected] • madrose.com.
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