COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Grenache Noir, Syrah, Carignan
PRODUCER
Domaines Paul Mas
REGION
Languedoc-Roussillon
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium
Finish
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Crafted by the visionary winemaker Jean-Claude Mas of Domaines Paul Mas, this wine is a classic expression of the Languedoc region in Southern France. Sourced from selected vineyards in the HĂ©rault Valley near PĂ©zenas, it pays homage to the historic hamlet of Conas, the ancestral heart of the estate. Jean-Claude Mas is a pioneer of the New Languedoc, championing the philosophy of Luxe Rural (Rural Luxury) to make premium, terroir-driven, estate-quality wines accessible for everyday enjoyment. This partnership with Sainsbury's brings an authentic taste of Southern French heritage to a wider audience.
ALCOHOL
13.5%
AVG. PRICE
€10
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The winery's mascot, Vinus the Heron, was inspired by a real heron that used to steal the best grapes from the Château Paul Mas vineyards.
Fact 02
The historic hamlet of Conas, the heart of the estate, has a rich winemaking legacy stretching back over a thousand years.
Fact 03
Domaines Paul Mas champion 'Luxe Rural' (Rural Luxury), a philosophy dedicated to making high-quality, terroir-driven wines affordable.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The grapes are grown on gravelly clay-limestone slopes and fossil-rich chalky soils in the HĂ©rault plain. The Mediterranean climate is tempered by cooling Mistral and Tramontane winds, ensuring healthy, balanced fruit. Following sustainable viticultural practices certified under HVE3, the grapes are harvested and undergo traditional red vinification. Fermentation takes place in temperature-controlled concrete or stainless steel vats, with a moderately long maceration period to extract color and supple tannins. A portion of the blend is partially aged in oak barrels to add structural complexity before final blending and bottling.
