Deep, purple ruby colour. Expressive nose of red and black fruits; balanced and fresh on the palate with fat, wrapped tannins. Delicate, lingering finish
The creation of Mas Saint Louis dates back to the late 1800’s. It was purchased by Jean-Louis Geniest in 1909. Jean-Louis Geniest was already well acquainted with the wine business at the time, as he owned a successful cooperage.
It was Jean-Louis Geniest who built the original concrete vats. Some of those early concrete tanks are still in use today. The Geniest family still owns and manages the estate today.
However, the estate previously sold their production to negociants. Those contracts expired with the 2011 vintage and they have not looked back since.
Mas Saint Louis is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, grilled meats, barbecue and cassoulet. Mas Saint Louis is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant and tomatoes.
Read more at:https://www.thewinecellarinsider.com/rhone-wines-cote-rotie-hermitage-chateauneuf-du-pape/chateauneuf-du-pape-wine-producer-profiles/mas-saint-louis-chateauneuf-du-pape-rhone-wine/
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