BRESSY MASSON 2021 – AOC RASTEAU

Description

Brechet-Masson partnership
After three generations, Paul Emile Bressy Masson joined forces with Laurent Brechet to perpetuate the traditions of this estate which already existed in the 19th century. A mosaic of very varied hilly terroirs dominated by marl and gravel, the vineyard extends over 20ha with highly desirable neighborhoods such as Jas or Crapon. Vinified in a functional and recently modernized cellar, Grenache, Syrah and Mourvèdre are fully expressed under the watchful eye of consultant oenologist Philippe Cambie.

Vintage
The vintage of climatic hazards with severe frost on April 8th on the southern part of the property. A “winemaker” year which, after a rather late start to vegetation, sees a dazzling first part of the cycle. A hot and dry summer offers attractive and subtle wines.

Blending
76% grenache noir and 24% syrah.

Soils
Grenache noir grows on blue marls and Pliocene fluvio-lacustrine conglomerates around the estate. Syrah is harvested on the stony Quaternary terraces of Plan de Dieu and Crapon.

Harvest
The Grenache from around the estate was harvested between September the 19th and the 24th, the earlier Syrahs on the 18th of September.

Winemaking process
The grapes are sorted mechanically by a destemmer. They are then crushed and then conveyed in a parallelepipedal concrete tank. The temperature is regulated around 26 ° C during alcoholic fermentation. The maceration period was around thirty days during which pumping-over and rack and return with micro-oxygenation were carried out daily.

Aging
Vinified separately, the different terroirs were blended on May the 13th. While the Syrah has been rounded in demi-muids, the Grenache have spent 7 months in concrete or stainless steel vats.
Together bottled on June 15th.

Tasting
Beautifully black purple in color, this complex wine offers a rich bouquet of blackberries, cassis and violets. The full palate, deliciously liquorice, ends with mineral or even saline notes. His good concentration should allow him to be appreciated in the next 10 years.
To be served around 17-18 ° C.