2015 Mas de Boislauzon Châteauneuf-du-Pape Le Tintot Châteauneuf-du-Pape Rhône France Wine Tasting Note
3641 Views
|
2015
Mas de Boislauzon Le Tintot (Châteauneuf-du-Pape)
Almost opaque in color, there is a richness that comes from old vines that cannot be lost, even if you tried. Spicy and dense, the wine coats your palate, but with elegance, and not just extract. Light on its feet, due to the freshness, the wine sticks with you and just doesn't want to leave. The end notes carry through with a black cherry and plum liqueur essence that you just want more of. The wine was made from a blend of 85% old vine Mourvedre and 15% Grenache. This is really great juice that deserves to be tasted! 3,641 Views Tasted Aug 21, 2017 |
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.