Visit and tasting - The essential
Discover the secrets behind the wine making of Château Capion wines with a guided tour. Taste all wines from the vineyard.
Profile
Structure
Drinking window
Latest scored vintage 2019: best 2024 to 2037.
vintage5 yrs18 yrs20 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| RVF reviewed 2023 | 2019 | 93/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: black plum, leather, garrigue, violet, iron
Palate: black fruit, graphite, tobacco, firm tannin, long mineral finish
Mas Champart's flagship cuvee since 2000: 65% Mourvedre from massale selection originating at Domaine Tempier (Bandol), blended with 70-110 year-old Carignans and Grenache, aged 85% in demi-muid.
What it pairs with
- Aged ribeye with smoked salt Firm Mourvèdre tannins cut aged beef; iron and graphite meet smoked salt.More wines for steak →
- Wild boar civet Game's depth finds the wine's leather and tobacco core.More wines for wild boar →
- Aged Manchego Hard sheep cheese crystals complement the wine's mineral finish.More wines for aged hard cheese →
- Slow-roasted leg of lamb with herbes de Provence Garrigue echoes the herbs; full body handles slow-cooked lamb.More wines for lamb →
How to serve Clos de la Simonette
Allow 90 minutes from open to pour.
- Open and decant. Open 90 minutes before serving for vintages under 10 years old; pour into a wide decanter so the Mourvèdre-led tannins and leather notes can integrate.
- Serve at 16-18°C. Cellar temperature is the band. Mourvèdre shuts down below 15; above 19 the alcohol pushes forward over the iron register.
- Glassware. Use a large Bordeaux-style or Burgundy-style bowl for the wide aromatics of Mourvèdre and old-vine Carignan.
- Pair with the food. Aged ribeye with smoked salt, wild boar civet, or aged Manchego. The wine wants slow-cooked fat and savoury depth.
History
Clos de la Simonette is the flagship of Mas Champart, dominated by Mourvèdre from massale selections originating at Domaine Tempier in Bandol. The Carignans are 70 to 110 years old. 85% aged in demi-muid, 15% in tank.
- 2000First vintage of Clos de la Simonette
Facts
- Producer
- Mas Champart · visiting guide
- Grapes
- Mourvèdre (65%), Grenache (20%), Carignan (15%)
- Classification
- AOC Saint-Chinian
- Oak
- 85% in demi-muid (French oak), 15% in stainless steel tank
- ABV
- 14.5%
- Price
- €30-40 at retail
- Drinking window
- 5-18 from vintage
- First vintage
- 2000
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Clos de la Simonette
What does Clos de la Simonette taste like?
Black plum, leather, garrigue, violet and iron on the nose; black fruit, graphite, tobacco, firm tannin and a long mineral finish on the palate. Full-bodied with a long finish.
When should I drink Clos de la Simonette?
Drink between 5 and 18 years from vintage. Younger bottles benefit from 90 minutes of decanting; Mourvèdre integrates slowly.
What food pairs with Clos de la Simonette?
Aged ribeye with smoked salt is the canonical match; wild boar civet and aged Manchego are equally strong pairings.
What grapes are in Clos de la Simonette?
65% Mourvèdre (from Domaine Tempier massale selection), 20% Grenache, 15% Carignan (70-110 year-old vines).
Tags
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