The Daily Wine Paris - Vinexpo Paris - Preview

I SNEAK PEEK I
Mas Gabinèle
is hunting for a
premium partner
Mas Gabinèle, at the heart of Faugères, has been
producing wine for the premium market since 1992 under
the watchful eyes of experienced winemaker Thierry
Rodriguez.
Its 23 hectares of vines, a mix of
Syrah, Grenache, Lledoner Pelut,
Carignan, Mourvèdre and a few old
Grenache gris, are on schist soils,
comprised of hard, dense rocks,
layered with minerals.
This high quality but demanding
terroir naturally produces low
yields, at around 25hl/hectare.
The Mas has an impressive track
record of awards and medals, most
recently winning a Platinum Medal
for its Inaccessible red 2019 at the
Decanter World Wine Awards. This
is partly down to Mr Rodriguez's
good farming sense, which is
captured in his motto - you can't get
good produce without good grapes
and you can't grow good grapes
without respecting nature. To ensure
only the most beautiful and healthy
berries are retained, the grapes are
harvested by hand before being
carefully sorted and transported to
the vineyard's winery built in 2013,
which boasts 20 cylinder stainless
steel tanks. All of the equipment has
been carefully selected to ensure
the grapes quality is preserved
throughout the entire winemaking
process. The winemaking process is
carried out gently to avoid excessive
extraction and are matured for 12
to 18 months in oak vats after
fermentation. The premium winery is
on the hunt for reliable distribution
partners at this year's show where
they will be presenting a selection
of their premium bottles
Hall 4 / Stand FG-194-05
Cool off with
Vinsobres' dairy
free red wine
sorbet
©AOC-Cru-Vinsobres
Vinsobres will be presenting its Cru Glacé at this year's edition of Wine
Paris & Vinexpo Paris, a boutique sorbet made with red wine from
Vinsobres, a small village nestled in La Drôme Provençale.
Their original creation, which sells for €9 a pot,
will appeal to consumers who are looking to
step outside the traditional world of wine in
search of new and exciting formats. A local
chocolate and ice cream maker has been
tasked with making each pot of 5.8 proof Cru
Glacé, which does not contain any lactose,
food colouring or preservatives. These small
sorbet pots are also very versatile, giving
customers a choice between savouring them
at meal times or saving them for a refreshing
snack. Their unique flavour comes from the
vineyard, located between 250 and 400
metres above sea level, at the northern end
of the Côtes du Rhône, benefits from a unique
micro climate. While the summers are warm
and dry, like most parts of méridionale France,
temperatures remain relatively low at night
because of region's winds - Le Mistral and
Pontias. This gives the Vinsobres appellation,
an assemblage of Syrah and Grenache, the
best of both worlds by combining the finesse
of northern Gran Crus' with the character of
southern French wines. The vines are grown
on four terroirs around the village, including
La Première Terrace, Le Côteau, Les Collines
and Le Plateau, of which 30% is dedicated to
organic production. While fresh fruit and hints
of cherry are hallmarks of the region's younger
wines, older bottles boast spicier aromatic
tones. The winemakers recommend ageing
bottles for between 7 and 12 years. Vinsobres
cuvés and red wine sorbet will be available to
taste at the stand!
Hall 4 / Stand BC-194-15
16 • THE DAILY • MONDAY 7 TH FEBRUARY 2022
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