Les Derniers Etats d’Ame 2008 (Mas Jullien)
it’s 12°C in Paris and tomorrow I have a cooking class with Italian Chef Mia Mangolini.
Check out her site http://www.cucinadicasamia.fr/
At la Maison de l’Aubrac we had a second wine by Mas Jullien, their Derniers Etats d’Ame 2008. It is in AOC Terrasses du Larzac, the area in Côteaux du Languedoc which has the biggest temperature deltas. Hot days and cool nights make for slow maturing of the grapes, adding freshness and complexity to deep colors in the skins.
This wine is made up of 2/3 Grenache and 1/3 Carignan grown on limestone. After partial destalking, the grapes macerate for about ten days. Ageing is done in big oval casks (foudres) ans in barrels for 18 months.
Nose is quite reduced and demands lots of air to open up. Once it reveals itself, the wine shows nice aromas of Kirsch, blackcurrent, sweet spices (cinnamon), brown sugar and cold meat (one of my table mates called veal liver, but I can’t say I’m überfamiliar with the aromas of different cuts of meat…)
The attack is straightforward and potent. Fantastic acidity, tanins supple but quite present. It’s very gourmand (not sure how that translates) but could use some more cellar time. I think this will be delicious in a couple of years and should open un to be a very well rounded, savory wine.