2007 Mas de Boislauzon Châteauneuf-du-Pape Le Tintot Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2007
Mas de Boislauzon Le Tintot (Châteauneuf-du-Pape)
From 100% Mourvedre, this was odly much tighter than expected. Popped and poured and served at a blind tasting, I was not able to spend ample time with the wine. The initial impression of licorice, kirsch, olives, garrigue and black cherry jam was there. But the wine felt like it was in reserve at the moment as the nose was much more interesting than the wine. Time, or air would probably add more to the experience. 3,046 Views Tasted Feb 27, 2014 |
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.