Domaine du Pas de l'Escalette : Mas Rousseau 2024

Characteristics and tasting tips for the "Mas Rousseau" 2024 from Domaine du Pas de l'Escalette

Tasting

Colour
The wine displays a pale yellow hue, illuminated by delicate silvery highlights.

Nose
Remarkably refined, the bouquet opens with floral notes of honeysuckle and jasmine. It then reveals aromas of white- and yellow-fleshed fruit, subtly enhanced by touches of menthol, beeswax and a hint of spice.

Palate
The attack is precise and taut, offering superb freshness. The wine seduces with its lovely substance and complexity, stretching out at length into a finish marked by remarkable saline persistence.

Food and wine pairings

This white wine pairs beautifully with briny dishes such as sea bream tartare or raw fish. It also makes an elegant partner for poultry with preserved lemon, as well as fresh or pressed-curd cheeses.

Serving and cellaring

To fully appreciate the "Mas Rousseau" 2024, it is best served at a temperature between 10 and 12°C. This wine can be enjoyed now, but it will continue to develop favourably until around 2032.

The saline, floral expression of a white wine from the Languedoc

The estate

Nestled in the heart of the Languedoc, Domaine du Pas de l'Escalette was officially founded in 2003 by winegrowing couple Delphine Rousseau and Julien Zernott, who still own it today. Located 350 metres above sea level, this family estate covers some twenty hectares of terraced vineyards. Deeply committed to protecting its environment, the estate is certified organic and biodynamic. It stands out for its determination to showcase historic southern grape varieties on high-altitude terroirs, producing wines renowned for their freshness and tension.

The vineyard

Classified as IGP Pays de l'Hérault, this single-parcel cuvée comes from one 30-are vineyard located in the Pégairolles de l'Escalette valley. The vines, propagated through a massal selection of old vine stock, thrive at an altitude of 350 metres on terraces of limestone scree supported by dry-stone walls known as clapas. Farmed organically and biodynamically with gentle pruning and limited yields, this high-altitude terroir enjoys a cool climate that favours slow, balanced ripening of the grapes.

Vinification and ageing

The grapes are harvested by hand to preserve the integrity of the berries. In the cellar, the philosophy is one of minimal intervention, with no fining or stabilisation. Alcoholic fermentation of the "Mas Rousseau" 2024 takes place in foudres with indigenous yeasts, followed by malolactic fermentation. The wine is then aged on fine lees in 400- to 600-litre wooden foudres for just under nine months, adding complexity and texture while preserving the purity of the fruit.

Grape variety

This wine is made exclusively from Carignan Blanc (100%).