Michel Laroche was one of the pioneers in the resurgence of quality winemaking in the South of France in the early 1980s. His commitment to the area was cemented when he acquired Mas La Chevalière, a state-of-the-art winery on the grounds of a splendid 18th-century guesthouse and he began to produce wines using Southern French varieties. Similar to their siblings from Michel’s other properties, including Laroche in Chablis, the wines from Mas La Chevalière express a pureness and flavor profile that leads with fruit followed by a small amount of oak beautifully balanced by the perfect amount of acidity.

Minervois, Béziers, Agde, Bédarieux, Montpellier, Nîmes: encompassing both the western and eastern Languedoc regions. A wide range of origins builds complexity in the wine. All areas are under maritime influence which provides cooler, fresher conditions. Vineyard orientation is to the east and south. The soil is varied, with chalk, marl and schist predomit.Cultivation: “Lutte raisonnée,” or “reasoned protection,” (using chemical intervention only when required); primarily cordon pruning with fruit thinning and high trellising in the vineyardsSize: Purchased grapes from vineyard partners; estimated 80 hectares total; vineyard size varies based on source and locationVine Age: 22 yearsDensity: 4,500 vines/hectare (1,821 vines/acre)Vintage ReportQuite unexpectedly, while cool weather in the spring presaged a longer ripening season, dry and hot weather in August changed the prediction. This heat wave increased the pace of ripening significantly. Fortunately, storms brought a moderating effect at the end of August, with cooler nights that favored aroma development. Weather conditions were excellent on the first days of September, and a strong wind from the north with cool temperatures at night had a huge impact on the ripeness of the berries.Harvest Dates: Early SeptemberYields: 50 hl/ha (3.7 tons/acre)VinificationPressing: Supervised at the property of origin by the Laroche team: whole bunches in pneumatic press, then 24 hours settling at 12°-15°C (53°-59°F)Fermentation: 12 days at 15°C (59°F) in stainless-steel tanksMalolactic: NoneAging: 6 months in stainless steel, no barrel agingFiltration: Minimum filtration to preserve maximum natural character of the wineBottled: Under low pressure on a bottling line designed to protect quality

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