MAS DE LIBIAN BOUT D'ZAN

Region: Rhône, France

Grapes: 75% Grenache Noir and 25% Syrah

Alcohol Content: 14%

Terroir: A mosaic of different terroirs: clay-limestone, river rocks, sand. Mediterranean climate with hot, dry summers, little rainfall, and a lot of wind.

Viticulture: Certified Organic and Biodynamic agriculture. Yield: 45 hl/ha. The harvest is entirely by hand with very careful sorting, cluster by cluster, of undesired grapes.

Vinification: Respectful of Biodynamic and limited-intervention principles. Blending of grape varieties in the tank. 100% de-stemmed. Light crushing. Temperature-regulated fermentation. 15 days of maceration. One pump-over per day. Pneumatically pressed.

Aging: 9 months of aging in large oak barrels for 30% of the wine.

Tasting Notes:

1. Aromas: Expect enticing scents of ripe blackberries, cherries, and hints of garrigue (a mix of aromatic herbs found in the South of France). You might also detect notes of chocolate and spice.
2. Flavors: The palate is often described as juicy, with flavors of dark fruits like plums and blackberries, often accompanied by peppery spice and earthy notes. Some might also notice a touch of vanilla or licorice. 
3. Texture: The wine is typically characterized by smooth tannins and a balanced acidity. It can be described as mouth-coating and chewy, with a good, long finish. 
4. Other characteristics: The name "Bout d'Zan" is a nod to winemaker Hélène Thibon's father, Jean-Pierre, and is also a reference to the licorice notes often found in the wine. The wine is crafted from Grenache and Syrah grapes, and the Mas de Libian winery is known for its biodynamic and organic practice.

Food Pairing:

A red wine that can be set aside and aged for many years, but you can also (very easily) drink it now. Moroccan meat stew with grilled lamb and vegetables and traditional Mediterranean flavors.

Recommended Service temperature: 16-18°C (61-64°F)

Wine Profile:

The Thibon family purchased the Libian estate in 1670, initially using it as a hunting lodge before transforming it into a family farm. The modern focus on winemaking began in the 1970s under Jean-Pierre Thibon, who built the cellar. The vineyard has practiced organic agriculture from the beginning and was certified biodynamic in 2005. The family tradition continues with Jean-Pierre's three daughters, all of whom have chosen to work in wine.