How Good is Mas des Capitelles Loris Faugères Red?
Wine review of 2011 Mas des Capitelle ‘Loris’ Faugères Rouge, Languedoc, France
At Languedoc producer Mas des Capitelles, ‘Loris’ is special cuvee, a blend of mainly old Carignan vines that are over 80 years old (80%), with 20% Mourvèdre.
Loris comes from low-yielding vines, like old vines do, harvested manually of course and grown not only organically but also biodynamically on the appellation of Faugères, part of the Languedoc wine region.
The old vine Carignan is vinified using carbonic maceration, although with an extended maceration of over 30 days to allow extracting all the grapes’ goodness. Follows a maturation in French oak barrels for 24 months (for 80% of the blend), and a blending in tank for a further 7 months of ageing at the winery for the whole to come together.
Overall Tasting Impressions
A stunner of a red wine!
One that stunned me at least, thanks to the richness of its fruity approach and the density of tannins. But unlike simply rich and opulent concentrated reds, this Faugères features not only ripe and salivating red berry and well-integrated oak notes, it literally showcases its terroir, with abundant earthiness, a mineral acidity, genuine earthiness, and a stunning balance between smoothness and grip of its texture.
A wine to experience for sure. Not afraid to say one of the most memorable wine experiences I’ve had. A standout wine from Languedoc, 100%…!
When to Drink?
The wine is now at its peak (in 2108), although it will certainly withstand many more years of ageing, as the tasting and wine review of Mas de Capitelles 2007 vintage highlighted.
Full Tasting Notes
This Languedoc red comes in a pretty dark and intense red color indeed, very dense and dark to the core, nearly black so you can hardly see through. The rim is of a dark but clear red hue with purple hues, together with hints of orange, which is probably why it looks so intense overall.
The nose is also strikingly intense, bursting with deep and precise aromas of ripe blackcurrant and blackberry, black pepper and dark chocolate. It’s a captivating combination of dark berry fruit character, nicely spiced up by the pungent chili-like pepper notes. The whole is deepened by mellowing and salivating tones of cocoa, cark caramel, ganache, like a super-dark chocolate truffle.
Truly enchanting to smell at, and intriguing too, since a sense of earthiness lives and comes through the aromatic profile, leaving you wondering how this complex world of various tempting elements is going to play out on the palate….
Put the wine in your mouth, and it follows suit enchanting your senses with a rather pungent, yet utterly-delicate blackcurrant flavor, lively and juicy, somewhat like Cabernet Sauvignon does in Chile. But here the wine is dry, and saline, featuring a velvety and granulous tannic structure. It somewhat opulent and warm, but feels savory and dry, with a solid acidity, and a distinct earthiness.
The granulous feel is an absolute standout, and together with the slightly forest floor taste, give the impression of tasting the most delightful taste of clay you’ve ever experienced. A clay that tastes like blackberry jam and cassis liqueur, spiced up by nutmeg, clove and black pepper. There is a dusty element in here, but surprisingly, or should I say stunningly as I’m not one to like any sort of dusty character in many wine, it here actually adds a real complexity, because it’s not overwhelming the dominant fruit.
Long and layered finish on coffee liqueur, cocoa, all sorts of sweet spices and the long-lasting fruity tones.