Domaine Bressy-Masson - Rasteau 2022

Druvor

76% grenache noir & 24% syrah.

Tasting notes

Beautifully black-purple in colour, this wine offers a rich bouquet of blackberries, cassis, and violets. The palate is full bodied with silky tannins and layers of black fruits, liquorice, and a pleasing salinity accompanying a long finish.

The vineyards are spread over 20 hectares of south-facing hillsides. The soil is dominated by variations of limestone marl and clay, which give the wine both elegance and power. The Grenache grows on blue marl, close to the domaine, whereas the Syrah is grown on the stonier terraces of 'Le Crapon' and 'Le Plan de Dieu'. The topsoil on these terraces is covered with rounded pebbles, which retain heat well, storing it by day and releasing it to the vines at night.

Domaine Bressy-Masson is a partnership between the Bréchet family (of Château Vaudieu and Domaine des Bosquets) and Paul Emile Masson of Domaine Bressy-Masson in Rasteau. Paul Emile is the fourth generation of the Masson family, who first made wine at their family domaine in 1947. Laurent Bréchet’s interest lies in finding the best sites in diverse villages of the Southern Rhône. In Bressy he has found what many experts in the region regard as the best site in Rasteau.

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The wine team - Domaine Bressy-Masson

Tecnnical sheet

Brechet-Masson partnership

After three generations, Paul Emile Bressy Masson joined forces with Laurent Brechet to perpetuate the traditions of this estate which already existed in the 19th century. A mosaic of very varied hilly terroirs dominated by marl and gravel, the vineyard extends over 20ha with highly desirable neighborhoods such as Jas or Crapon. Vinified in a functional and recently modernized cellar, Grenache, Syrah and Mourvèdre are fully expressed under the watchful eye of consultant oenologist Philippe Cambie.

Vintage

The vintage of climatic hazards with severe frost on April 8th on the southern part of the property. A “winemaker” year which, after a rather late start to vegetation, sees a dazzling first part of the cycle. A hot and dry summer offers attractive and subtle wines.

Blending

76% grenache noir and 24% syrah.

Soils

Grenache noir grows on blue marls and Pliocene fluvio-lacustrine conglomerates around the estate. Syrah is harvested on the stony Quaternary terraces of Plan de Dieu and Crapon.

Harvest

The Grenache from around the estate was harvested between September the 19th and the 24th, the earlier Syrahs on the 18th of September.

Winemaking process

The grapes are sorted mechanically by a destemmer. They are then crushed and then conveyed in a parallelepipedal concrete tank. The temperature is regulated around 26 ° C during alcoholic fermentation. The maceration period was around thirty days during which pumping-over and rack and return with micro-oxygenation were carried out daily.

Aging

Vinified separately, the different terroirs were blended on May the 13th. While the Syrah has been rounded in demi-muids, the Grenache have spent 7 months in concrete or stainless steel vats.
Together bottled on June 15th.

Tasting

Beautifully black purple in color, this complex wine offers a rich bouquet of blackberries, cassis and violets. The full palate, deliciously liquorice, ends with mineral or even saline notes. His good concentration should allow him to be appreciated in the next 10 years.
To be served around 17-18 ° C.