Description
The Griffon cuvée from Mas Théo has a rich, powerful bouquet, blending aromas of ripe red fruits, prunes and sweet spices. On the palate, this aromatic complexity is delightfully evident. This full-bodied wine, with its velvety tannins, is round and harmonious.
The Griffon is a tool used to work the soil, not only to remove weeds but also to aerate and revitalise the soil.
The cuvée in detail
- Grape varieties: 90% Syrah, 7% Grenache, 3% Mourvèdre
- Planting density: 4,000 vines/ha, aged between 25 and 40 years
- Yield: 30 hl/ha
- Vineyard: Granges Gontardes terroir, ‘Bois des Maës’
- Soil: rounded pebbles
- Altitude: 150 m
- Exposure: plateau
- Vinification: traditional at 22°C in concrete vats. Maceration for 20 days
- Yeasts: indigenous
- Filtration: none
- Ageing: 12 months in barrels for two-thirds of the cuvée, followed by 24 months in bottles before release
- Certification: organic wine certified by Ecocert FR-BIO-01 and biodynamic wine certified by Demeter
In the vineyard, in the cellar
Nestled in the Drôme Provençale, Laurent Clapier’s family estate spans the small appellation of Grignan-lès-Adhémar. Every stage of production is carried out by hand. Over the years, Mas Théo has demonstrated its commitment to and respect for the vineyard by obtaining certification for organic farming (2004) and then biodynamic farming (2011).
The Mas Théo vineyard is situated on a rather exceptional terroir. Its soil consists mainly of rounded pebbles on the surface (a former Rhône beach from the Quaternary period) and a clay subsoil of varying depth. The Mistral breeze blows over the vines throughout the year. Every stage of production is carried out by hand.
What to eat with a Mas Théo Griffon?
FOOD & WINE PAIRING
:
- lamb tagine
- tournedos with porcini mushrooms
- lamb puff pastry pie
- game (venison, roe deer)
- bison steak with foie gras sauce
- wild boar stew
