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The tasting |
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Bright ruby red. |
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Delicate aromas of red and black fruits, a touch of grenadine and spicy notes. |
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The texture is supple and fruity, a digestible juice offering a convivial and delicate wine. |
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The sommelier's advice |
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Serve at 14 to 16°C. |
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Beef or bluefin tuna tataki, roast free-range guinea fowl thigh, barbecued lamb chops. |
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From now until 2030 |
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The estate and the wine |
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A rising star in the Terrasses du Larzac, Mas Fabregous has made a striking debut among the Languedoc’s top estates. Discovered by Olivier Poussier—Best Sommelier in the World and a member of the Selection Committee—this heartfelt estate, organically farmed by Philippe Gros, has charmed critics and delighted wine lovers alike.
Tasted alongside some of the appellation’s finest names—Montcalmès, Mas Jullien, Pas de l’Escalette, Clos du Serres—recent vintages impressed our Selection Committee with their pure pleasure and silky texture. Grown on limestone-rich soils, spread across 37 small plots nestled in the woods, these wines are deep, fresh, and beautifully balanced. |
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From young vines, the 2024 Red IGP Pays d’Hérault Coteaux du Salagou Oeillade is all about freshness and finesse—an utterly charming wine with a light, graceful touch. Made from the rare Oeillade grape, a close cousin of Cinsault, it delivers a silky, low-tannin texture with bright energy and smooth drinkability. A far cry from the typical boldness of southern reds, this wine delights with its purity and airy elegance. A favourite of the Selection Committee, rated 94/100. |
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Hand harvested. Light extraction. Traditional vinification. Aged for 6 months in vats. |
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AWARDS |
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a favourite, rated 94/100 by our Committee! |
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