Mas Amiel : Millésime 80' 1980

Characteristics and tasting tips for the Millésime 80' 1980 from Mas Amiel

Tasting

Appearance

The appearance reveals a pale garnet hue, tending towards tawny, a testament to four decades of oxidative aging that have transformed the deep ruby tones of youth into amber nuances characteristic of wines that have benefited from prolonged aging in the presence of oxygen.

Nose

The nose reveals remarkable aromatic complexity. The initial notes evoke intense dark chocolate and fresh fig, followed by more subtle aromas of cocoa powder and peppermint that bring freshness and vibrancy. With aeration, nutty scents characteristic of oxidative aging gradually emerge, accompanied by notes of coffee, cocoa and spices. The aromatic profile also displays that distinctive rancio character, reminiscent of great aged sherries or tawny ports.

Palate

On the palate, this vin doux naturel expresses a remarkable balance between the sweetness resulting from the arrested fermentation and a refreshing acidity that avoids any heaviness. The attack reveals an intense sweetness accompanied by ripe dark fruits, while the structure unveils supple yet present tannins, a legacy of the extended maceration. The finish lingers at length with sensations of dried fig and milk chocolate, along with persistent notes of spices, cocoa and peppermint that maintain gustatory interest well after tasting.

Food and wine pairings

The Millésime 80' 1980 pairs magnificently with chocolate-based desserts, where its cocoa aromas find a natural echo. It also forms an exceptional pairing with aged Comté cheese, whose hazelnut and caramel notes harmoniously complement the wine's dried fruit and nut aromas. Blue cheeses offer another successful match, with the wine's sweetness counterbalancing the salty and powerful character of these cheeses. Preparations featuring dried fruits, compotes or candied fruit cakes naturally pair with its aromatic profile. Served slightly chilled, it can also be enjoyed as an aperitif.

Serving and storage

The Millésime 80' 1980 can be enjoyed immediately, having reached optimal maturity after more than four decades of aging. Despite its age, this wine reveals a surprising youthfulness and promises additional cellaring potential for bottles stored under appropriate conditions.

A vin doux naturel from Roussillon shaped by four decades of oxidative aging

The estate

Founded in 1816 when engineer Raymond Etienne Amiel won a ten-hectare estate in a card game against a bishop of Perpignan, Mas Amiel now spans 150 hectares of vines in the Agly Valley, within the Maury appellation. Acquired in 1999 by Olivier Decelle, the estate has undergone a remarkable transformation, obtaining organic certification in 2017 followed by biodynamic certification in 2020. Under the direction of winemaker Nicolas Raffy, present since 2000, Mas Amiel has established itself as an essential benchmark for vins doux naturels from Roussillon, while also developing a range of dry wines that reveal the exceptional potential of this Mediterranean terroir.

The vineyard

The vines of Mas Amiel flourish in the Agly Valley, approximately thirty kilometers northwest of Perpignan, within the Maury appellation. The vineyard benefits from an exceptional geographical setting, sheltered to the north by the Corbières and to the south by the foothills of the Pyrenees. The plots are terraced between 150 and 430 meters in altitude on soils dominated by black schist and calcareous schist dating from the Cretaceous period, complemented by granitic zones at higher elevations. This terroir enjoys a remarkable Mediterranean climate with 260 days of sunshine per year and only 370 millimeters of rainfall. The mistral, a powerful wind blowing regularly, promotes vine health and grape concentration. This Roussillon estate cultivates a conservatory of indigenous grape varieties perfectly adapted to these conditions, with some Grenache Noir plots dating back to 1914 and 1949.

Winemaking and aging

The Millésime 80' 1980 was crafted using the traditional method of mutage sur grains, in which fermentation was halted by the addition of neutral grape spirit while the must was still in contact with the skins. This technique allowed for an extended maceration of up to thirty days, promoting the complete extraction of aromatic compounds, tannins and color. After mutage, the wine was aged for a full year in the estate's famous sixty-liter glass demijohns exposed outdoors to sunlight and temperature variations, encouraging controlled oxidation. It then continued its maturation over several decades in the estate's century-old oak foudres, progressively developing the aromatic complexity and tertiary characteristics that distinguish it today.

Blend

The Millésime 80' 1980 is composed of 90% Grenache Noir, complemented by 5% Maccabeu and 5% Carignan, reflecting the traditional varietal composition of the Maury appellation and favoring the flagship grape variety of Roussillon.