In the glass
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
- 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.