Red

Organic / Biodynamic

Mas des Capitelles’ workhorse Vieilles Vignes is built on the backs of Mourvèdre (50%) and Carignan (25%) from vines up to 80 years old, with Syrah (25%) completing the blend. After a 30-day maceration with a small proportion of semi-carbonic whole clusters in the fermentation, one-fifth of the cuvée was aged in oak and four-fifths in fiberglass and enamel vats, with bottling taking place after 14 months. An exuberant nose of blueberries, violets, and warm dust evokes the sun-scorched slopes of the appellation in visceral fashion, and the palate sizzles with an almost spiky minerality, framed by rich but firm blue and black fruits. The balance of refinement and wildness here is extraordinary, with neither trait calling too much attention to itself.

Mas des Capitelles began in 1999, when ninth-generation vigneron Jean Laugé began bottling his own wine after a lengthy stint at the local co-operative, where his father's a driving force in the creation of the Faugères appellation in the early 1980's had served as president.

Southern Rhone/Bandol-inspired wine shows the elegant and food-friendly side of Mourvedre. Aromatics of lavender and violets draw you in and are complemented with flavors of plum, blackberry, cassis, lead pencil, and underbrush. The wine finishes with strong acidity to complement the bright fruit and will benefit from decanting or time in the cellar. It will pair beautifully with fowl, meat, savory pasta, and darker-bodied seafood.



All varietals were harvested from El Dorado County vineyard sites managed by Ron Mansfield or Chris Pittenger, including Fenaughty, Futernick, Wylie, Von Huen, and Skinner. These sites range from 1,700-2,400 foot elevations and feature granitic, volcanic loam soils and ancient calderas. Berries tend to be small from these sites, with concentrated, yet elegant flavors.


The grapes were harvested in the cool Sierra Foothills evenings and brought to Healdsburg for processing. After a cold soak, they were fermented in small lots with ambient yeasts and 40% whole clusters. There was no new oak used. Barrels were 1-7 year old French oak, featuring coopers Remond and Francois Freres. The wines were bottled after 18 months in barrel. Only 287 cases were produced.