Languedoc Roussillon region
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Domaine d'Aupilhac
The Domaine d’Aupilhac is in Montpeyroux, some 36 kms north-west of Montpellier. Our Cave, created in 1989 in our family home, is right in the heart of the village. We’ve been growing grapes for over 5 generations.
A part of our vines grow on south-west facing "terraces" on a site named "Aupilhac". They’re mainly Mourvèdre and Carignan, but some Syrah, Grenache and Cinsault grow here too.
Another part is the north-west facing "Les Cocalières" at an altitude of some 350m (1150ft) where Syrah predominates, though Mourvèdre and Grenache grow here too. The most northerly facing part is planted with the four white grapes recognized by the Coteaux du Languedoc: Roussanne, Marsanne, white Grenache and Rolle (Vermentino).
Finally, the "Plôs de Baumes" at Aniane, consists of terraces made up of gravel washed down by the Hérault river; it was owned by my maternal grand-father, Marcel Baumes, so is named in his memory.
We plough the land regularly; this means the roots have to force their way deep into the cool sub-soil, thus protecting the vines from seasonal drought. We treat the land ("terroir") with great respect, our absolute priority being to maintain its natural balance. We practice organic culture for the entire estate certificate by Ecocert.
We harvest the grapes by hand. The skins must be properly mature if we are to extract the best aromas and colour, as well as ensuring silky tannins. On young vines we carry out a summer or green harvest to remove some bunches before they reach maturity; this stops the vines suffering from the heat and helps root development. The land’s own yeasts ensure the grapes ferment naturally. The wines mature in casks and barrels in our underground cellar. We bottle the wines ourselves at the Domaine – unfiltered.
We believe that work in the vineyards has far more influence on a wine’s quality than what we do in the Cave.
Domaine du Mas Blanc
The Domaine du Mas Blanc always dissociated itself from the quality of its products. Doctor Gaston and André Parcé gave the impulse to the Field, by the presentation of Banyuls and Collioures Parcé in the great restoration.
Jean-Michel Parcé directs at the present time the Field. Guarantor of the family tradition, it continues to vinify and raise since 1976: Collioures and Banyuls in the respect of transmitted teaching.
Work of the man, adaptation of type of vine and expression of the ground, are the adequacy of Collioures of the Field, which express the passion of a vine grower of the vintage, to the accents of the Soil.
With with dimensions of its Banyuls, Rimages and old vines which are the translation of a know-how and a strength of selection, it is only A to preserve and maintain Solèra contituée by his grandfather in 1925...
LES BANYULS wines must be gathered with a minimum of 14,5° alcohol, fermentation is stopped by adding 96° alcohol.This process is called "Mutage" and it fortifies the wine but doesn't interfere with the natural residual sugar, hence the name "Vin Doux Naturel" ( Natural Sweet Wine ).
The fermentation of Banyuls wines must be stopped with a percentage of alcohol varying between 4% and 10%.
Le Domaine du Mas Blanc s'est toujours démarqué de par la qualité de ses produits.
Les Docteurs Gaston et André Parcé donnèrent l'impulsion au Domaine, par la présentation des Banyuls et des Collioures Parcé dans la grande restauration.
Jean-Michel Parcé dirige à l'heure actuelle le Domaine. Garant de la tradition familiale, il continue à vinifier et à élever depuis 1976: Collioures et Banyuls dans le respect de l'enseignement transmis.
Travail de l'homme, adaptation du cépage et expression du sol, sont l'adéquation des Collioures du Domaine, qui expriment la passion d'un vigneron du cru, aux accents du Terroir.
A côté de ses Banyuls, Rimages et Vieilles Vignes qui sont la traduction d'un savoir-faire et d'une vigueur de sélection, il est le seul a conserver et entretenir une Solèra constituée par son grand-père en 1925...
LES BANYULS doivent être récoltés avec un degré minimum de 14,5°, la fermentation est stoppé par une adjonction d'alcool à 96° (nommé Mutage) qui fortifie le vin, mais qui lui laisse des sucres résiduels naturels, d'ou la dénomination: 'Vin Doux Naturel'.
Les Banyuls doivent être 'Mutés', soit avec un minimum de 4% d'alcool, ou un maximum de 10% d'alcool. (Raisin titrant 14,5° = 10% d'alcool pour le mutage), plus le degré du raisin est fort moins il faut d'alcool pour arrêter la fermentation. Les Banyuls ne doivent pas dépasser 19° d'alcool total, et ne doivent pas avoir moins de 51 grammes de sucres résiduels.