2006 Mas de Boislauzon Châteauneuf-du-Pape Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2006
Mas de Boislauzon (Châteauneuf-du-Pape)
Olives and tobacco add complexity to the dark red fruits and minerality. If you have a bottle, you can easily pull a cork to experience the lusty textures, full bodied, fresh fruits and sweet, peppery black cherries. Else you can age it a bit longer. This is the first vintage that was fully destemmed at the domaine. The wine was made from a blend of 75% Grenache, 15% Syrah and 10% Mourvedre. 2,507 Views Tasted Sep 14, 2016 |
When to Drink Mas de Boislauzon, Anticipated Maturity, Decanting Time
Mas de Boislauzon can be enjoyed on the young side with 1-2 hours of decanting. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Mas de Boislauzon is usually better with at least 5-7 years of bottle age. Of course, that can vary slightly, depending on the vintage. In the best vintages, the wine should be consumed within 5-25 years after the vintage.
Serving and Decanting Mas de Boislauzon with Wine, Food Pairing Tips
Mas de Boislauzon is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Mas de Boislauzon is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, grilled meats, barbecue, and cassoulet. Mas de Boislauzon is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant, and tomatoes.
The white wine of Mas de Boislauzon is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork, and veal, as well as Asian cuisine.