In the glass
Aroma: black fruit, thyme, balsamic, garrigue
Palate: blackberry, spice, fine tannin, schist minerality
Syrah-Grenache from altitude vines at 300-400m on Faugères schist. Balsamic and herbal lift; Syrah's strength tempered by Grenache's generosity.
What it pairs with
-
Grilled lamb skewers
Thyme and balsamic notes echo the lamb seasoning; fine tannin handles char. -
Pissaladière
Black fruit and herbal lift sit well with caramelised onion tart. -
Aged Tomme
Schist minerality and spice complement semi-aged hard cheese.
History
Adèle Arnaud and Olivier Gil settled in Faugères in 2014 after gaining experience with several renowned French winemakers. The cuvées at Mas Lou are named after their travels; Aksou comes from their South American journey. Estate began transition to organic farming in 2019.
- 2014 — Adèle Arnaud and Olivier Gil establish Mas Lou in Faugères
- 2019 — Transition to organic farming begins
Facts
- Producer
- Mas Lou
- Grapes
- Syrah, Grenache
- Classification
- AOC Faugères
- Oak
- Aged in concrete tank; minimal oak
- ABV
- 14.0%
- Price
- €16-22 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 2015
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Aksou
What does Aksou taste like?
Black fruit, thyme, balsamic and garrigue on the nose; blackberry, spice, fine tannin and schist minerality on the palate. Medium-bodied with a medium finish.
When should I drink Aksou?
Drink between 2 and 8 years from vintage. The wine is approachable young; brief carafe brings the balsamic lift forward.
What food pairs with Aksou?
Grilled lamb skewers is the canonical match; pissaladière and aged Tomme also work well.
What grapes are in Aksou?
Syrah from altitude plantings at 300-400m, blended with Grenache. Syrah leads, Grenache adds generosity.