"The new cuvée presents itself as an easygoing Mansois, freed from the harshness of softened, liberated and juicy tannins; one of those wines that you uncork at a moment's notice but which remind you of its origins in a sharp vintage". (Le Guide RVF 2023)
Features
Estate
Domaine Matha
Cuvée
Parole Libérée
Vintage
2018
Designation
Marcillac
Region
Southwest
Grape varieties
100% Fer Servadou (ou Mansois)
Terroirs
Red sandstone clay-limestone soils
Viticulture
Certified organic (since 2016)
Harvest
Manual
Winemaking
Destemming, fermentation with indigenous yeasts in closed tanks, maceration for about ten days.
Breeding
12 months in vats before bottling
Alcohol content
12.5%
Organic
Yes
Tasting & pairing
Eye
Intense dark red with ruby highlights
Nose
Fine and fruity, with notes of stone fruit (sloe, plum) and black fruit (blackberry, blackcurrant).
Mouth
Easy, greedy and fruity, very fine tannins, long and tasty finish.
Serve
AT 14-16°C
Open
And decant (recommended)
Drink before
2028
Food and wine pairing
Accompanies grilled meats, lamb chops, aligot sausages, cheese and charcuterie boards...
Domaine Matha
Marcillac
Expert opinion
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated wine (guide 2023) 89/100
Domaine rated (guide 2024) 1*Star (Stars in the making or quality winegrowers with a good level of production, you won't be disappointed when you taste the wines from these estates)
About the wine:
The new cuvée presents itself as an easygoing Mansois, freed from the harshness of softened, liberated and juicy tannins; one of those wines that you uncork at a moment's notice, but which remind you of its origins in a cutting-edge vintage.
About the domain :
Jean-Luc Matha's methods are organic because he likes wines that roll the "r". Close to the fruit and to their particular terroir of rougier - the red, iron-marked, almost mountainous soils of Marcillac - the vines planted on benches offer ideal ripeness. All vintages are de-stemmed, as Jean-Luc Matha doesn't like the "bell pepper" taste. With hindsight, it's clear that the fer servadou (also known as mansois or braucol) in this winemaker's hands needs time, and that the different cuvées need to be tamed.
Customer reviews
Customer rating
3/5
out of 1 review
Note and review by M. PIERRE D. Published on 05/11/2024
See all reviews from this customer
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