Yummy-scrummy Mauzac Noir from Plageoles

Mauzac Noir, Robert Plageoles

Mauzac Noir is one of the member of the Mauzac tribe (numbering seven in total). It is exceptionally rare and was more common between the 12th and 18th centuries in Gaillac before it virtually became extinct. The Plageoles are archivists of the indigenous grape varieties (Prunelart, Duras, Braucol, Ondenc and the multiple Mauzacs) and have rescued this particular variety from obscurity. Their viticultural approach is to work as naturally as possible. They use strict massale selection in the vineyard, eschew chemical fertilisers, weedkillers, synthetic products, dried yeasts, chaptalisation etc. whilst espousing the proactive Methode Cousinié, a system of treatments in the vineyard designed to nourish plant life.

Trained in the goblet fashion, destemmed and with a moderate length cuvaison this wine is a veritable vin de soif and cannot help give pleasure to anyone who drinks it. It is reminiscent of a lighter Marcillac, perhaps a touch finer and less rustic.

This quite delightful light-to-medium-bodied red is pale crimson, with aromas of violets and red fruits, notes of green and white pepper. It is fresh and crunchy, cherries and blueberries to the fore, a savoury dusting of herbs, toothsome acidity and a touch of mineral from the terroir.

I would drink the Mauzac Noir lightly chilled with charcuterie, pissaladière or some goat’s cheese.