Angaco by Mas Lou

Structure

Bodymedium

Tanninmedium

Aciditymedium

Sweetnessdry

Finishlong

Oaknone or neutral

Drinking window

Best 3 to 10 years from vintage.

vintage3 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninMedium acidityDryLong finish

Aroma: morello cherry, liquorice, black olive, cut strawberry

Palate: crisp red fruit, crushed mint, gunflint, fine tannin

Centenarian Carignan-led cuvée at Mas Lou, with Lledoner Pelut reinforcing the matrix. Crisp red fruit and mineral lift; one of the freshest Faugères reds.

What it pairs with

Roast chicken with thyme
Crisp red fruit and herbal lift sit well with roast bird.
Tabbouleh with grilled lamb
Crushed mint echoes the salad; gunflint mineral lift handles char.
Mature goat cheese
Cherry and fine tannin complement aged goat cheese's tang.

History

Angaco is named after a small village in Argentina where Adèle and Olivier spent a month on a work exchange before founding Mas Lou. The cuvée is selected from a parcel of centenarian Carignan, blended with Lledoner Pelut, Grenache and Syrah.

2017: First vintage of Angaco from centenarian Carignan plot

Facts

Producer: Mas Lou · visiting guide
Grapes: Carignan (60%), Grenache (20%), Lledoner Pelut (15%), Syrah (5%)
Classification: AOC Faugères
Oak: Aged in concrete tank; no oak
ABV: 13.5%
Price: €18-24 at retail
Drinking window: 3-10 from vintage
First vintage: 2017
Organic: ORGANIC CERTIFIED
Vegan: Yes (no animal-derived fining)

Frequently asked about Angaco

What does Angaco taste like?

Morello cherry, liquorice, black olive and cut strawberry on the nose; crisp red fruit, crushed mint, gunflint and fine tannin on the palate. Medium-bodied with a long finish.

When should I drink Angaco?

Drink between 3 and 10 years from vintage. The centenarian Carignan rewards a 45-minute carafe before serving.

What food pairs with Angaco?

Roast chicken with thyme is the canonical match; tabbouleh with grilled lamb and mature goat cheese also work well.

What grapes are in Angaco?

60% centenarian Carignan, 20% Grenache, 15% Lledoner Pelut, 5% Syrah. The Lledoner reinforces the structural matrix.

Taste it where it is made: tours and tastings in Languedoc

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Day trip3h 30m4.9 from 78 reviewsfrom €85

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