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The sommelier's advice |
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Serve between 12 and 14°C. |
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White meats prepared with creamy sauces, veal or pork braised with savory, lobster with tarragon butter. |
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Starting today and continuing until 2030. |
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The estate and the wine |
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There’s a new star rising in the heart of the Languedoc—Mas de Bret has officially entered the ring with the South’s finest.
Inspired by the legendary Éloi Dürrbach of Trévallon, this estate crafts unforgettable wines built to the highest standards.
We’re talking organic farming, massal selections from vine guru Lilian Bérillon, horse-plowed soils, wild-yeast fermentations, whole-cluster vinifications, and ageing in Stockinger foudres. In short: no shortcuts—just pure excellence.
Since 2013, owner Jean-Luc Placet has been sculpting intensely personal, micro-production wines from just 2 hectares. The result? Ultra-rare bottles that insiders can’t get enough of. |
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A blend of Roussanne and Marsanne, the 2023 IGP Alpilles White opens with a fresh, lifted nose—think floral notes and peach skin. The oak ageing is spot-on, supporting the wine’s full ripeness without stealing the spotlight. What you get is a concentrated, densely textured white that channels its limestone terroir with clarity and poise. Complex, ripe, and razor-precise—this is a food wine through and through. Rated 94/100 by the Selection Committee. |
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Hand harvested. Vinification of whole grapes in barrels, with indigenous yeasts. Aged for 12 months. Bottled without fining or filtration.
Certified organic wine. |
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AWARDS |
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Wine rated 93-94/100 by our Tasting Committee! |
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