Le Mazel MazelRoz 2019

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Valvignères, Ardèche, France
Merlot, Syrah, Grenache, Carignan
Fermented with native yeasts, unfiltered & unfined, no additional sulphites
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Brand new Mazel rosé for summer rays! A new listing for us from Gérald and perfectly timed it is; this is one of those dark-fruited rosés of substance - plenty of depth and ripe n' juicy red fruits. The wine is made from Merlot that is macerated on the skins for a week, that is then dialled-back to the lush transluscent ruby colour you'll see in your glass with the addition of some direct-pressed (just the juice, no skins) Syrah, Carignan & Grenache. The wine is raised for 9 months in tanks and then bottled, leaving just a tiny amount of residual sugar that is balanced nicely against a lick of raspberry balsamic. The light spritz on opening is a most welcome addition.

Gérald Oustric is one of a distinct group of winemakers that experienced a shared epiphany after meeting Marcel Lapierre during the 80s. At the time he was working the family vineyards in Valvignères, a village in the southern half of the Ardèche, alongside his father. All the resulting fruit was sold to the local co-operative. It was after this fateful meeting with Lapierre that Gérald realised there was another way to tend the vines and turn the resulting grapes into wine, and by the late 90s he had pulled out of the co-op, converted the domaine to organic and started to realise his vision of making wine with no additions at all. He joined forces with his sister Jocelyne, and Le Mazel was born. Over 20 years later they now own 19 hectares, with some of the fruit sold on other producers, and a good percentage leased out to friends and emergent winemakers such as Anders Frederik Steen and Sylvain Bock, whom Gerald and Jocelyne have enjoyed a collaborative working relationship with since they started to make wine in the area. Le Mazel wines are a literal translation of the mistral-swept valley in which the vines sit over clay and limestone soils. They also embrace the vintage variations that can occur when making wine in this way rather than fighting against them; the resulting wines are vital, nourishing and a new surprise each year.