In the glass
Aroma: red cherry, raspberry, Mediterranean herbs, flowers
Palate: cherry, raspberry, silky tannin, fresh finish
Mouth-wateringly fresh, fruity entry red of Aupilhac; silky tannins, juicy red fruit and Mediterranean herb lift.
What it pairs with
-
Charcuterie board
Lou Maset's fresh fruit and silky tannin make it the everyday charcuterie wine. -
Pissaladiere
The wine's silky structure carries the salty anchovy and onion of the Languedoc classic. -
Tomato and fresh goat cheese tart
Cinsault's herb lift matches the tomato acidity.
History
Lou Maset (the little farmhouse in Occitan) is the entry red of Aupilhac, designed for everyday drinking from younger vines. Bottled under the basic Languedoc AOC.
- 1995 — First vintage of Lou Maset
- 2010 — Demeter biodynamic certification
Facts
- Producer
- Domaine d'Aupilhac
- Grapes
- Cinsault (40%), Grenache (30%), Mourvedre (20%), Carignan (10%)
- Classification
- AOC Languedoc
- Oak
- concrete vats and stainless steel; no new oak
- ABV
- 13.0%
- Price
- EUR 12-18 at retail
- Drinking window
- 1-5 from vintage
- First vintage
- 1995
- Biodynamic
- Demeter Certified
- Organic
- ECOCERT
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Lou Maset
What does Aupilhac Lou Maset taste like?
Red cherry, raspberry, Mediterranean herbs and flowers on the nose; cherry, raspberry and silky tannin on the palate. Medium-bodied with low tannin, medium acidity and a fresh finish.
When should I drink Aupilhac Lou Maset?
Drink within 1 to 5 years from vintage. The wine is built to drink young: pull the cork without decanting.
What grapes are in Aupilhac Lou Maset?
A Cinsault-led blend with Grenache, Mourvedre and Carignan. Bottled under the basic AOC Languedoc.
What food pairs with Aupilhac Lou Maset?
A charcuterie board is the canonical pairing; the wine's fresh fruit and silky tannin make it an everyday match. Pissaladiere and tomato-goat-cheese tart are equally strong matches.