2016 Mas de Boislauzon Châteauneuf-du-Pape Le Tintot Châteauneuf-du-Pape Wine Tasting Note

2016 Mas de Boislauzon Le Tintot  (Châteauneuf-du-Pape) 99

Insanely rich, with a depth of flavor that does not quit, the wine coats every nook and cranny of your palate. Even with teeth staining levels of fruit, the wine is velvety, polished, fresh, vibrant, long and complex. Density and purity make a powerful pairing here. On your palate, the wine just does not quit, staying with you for close to 60 seconds. It's absolutely sublime! The wine was made from a blend of 85% old vine Mourvedre and 15% Grenache.

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Mas de Boislauzon Wine Tasting Notes, Ratings

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.

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