Oenothera

Serve at 16-18° C, on a beef back steak with morels or prime rib steak with salt

Limestone and clay, with pebbly soils on steep, terraced vineyards. Distinctive red soils indicative of significant iron oxide deposits. Oenothera is from individual parcels of 30 year old vines of Syrah and 43 year old vines of Grenache.

In January the final blend is made which will be aged in the same barrels for 10 months. (new and up to 3 year-old barrels)

Upon the reception, the grapes are sorted on a selection table. Traditional fermentation and maceration for the Grenache and a part of the Shiraz (20 to 30 days), with daily pumping over. 20% of the Syrah has been vinified under carbonic maceration. The different varieties will undergo malolactic fermentation in French oak barrels (new and up to 3-year-old barrels).

Created in 1960 on the place called "the Ricards Cres" in the town of Ceyras, (32 km from the sea), it is at the foot of Mount Baudile, foothills of the Larzac plateau and the Massif Central. The alluvial pebble soils brought by the Lergue river, the diversity of mineral components, the good drainage of the soil even at depth, offer conditions for the vines identical to those that can be found in other appellations of famous southern grands crus. In 2010, Jean-Claude Mas acquired the 27 hectares of the Château there and extended them to 42 hectares in 2013. The clay-limestone filtering soils made up of rolled pebbles, a red soil and its schists, rich in trace elements, provide the vines with optimal nutritional and water conditions allowing slow maturities, sources of great balance in terms of structure and aromas. Yields are 40 hl with a planting density of 5,200 vines per hectare. Manual harvests allow a grain-by-grain selection, and carbonic macerations allow generous wines to be obtained. We produce the Oenothera, Stecia and Alexaume cuvées from Syrah, Grenache, Mourvèdre, Cabernet Sauvignon, Merlot, Carignan, Cinsault and Alicante in sustainable agriculture certified Terra Vitis with Cordon de Royat pruning followed by manual and mechanical harvests. The wines are produced and aged in cement or stainless steel tanks in small containers as well as in French or American oak barrels.