My family has cultivated the Château du Mas Déu terroir for 6 generations, and I intend to pass on the vineyards to the next generation in the best possible condition. That's why we have always practiced viticulture that respects the environment, and why I am in the process of transforming all our vineyard parcels into organic viticulture.

Also underway is the re-plantation of certain vineyard parcels with Malvoisie, for vins doux naturels, and Mourvèdre for red wines. Meanwhile, our venerable 60-year old Carignan, Grenache and Macabeu continue to produce exceptionally concentrated fruit.

Château du Mas Déu – in figures   Terroir: clay-limestone Altitude: 101 m Area: 25 hectares Grapes: Syrah (3 ha), Grenache Noir (2.6 ha), Old Carignan (4 ha), Old Macabeu (3 ha), Old Grenache Gris and Blanc (4 – 5 ha), Mucat Petits Grains (3.66 ha), Muscat d'Alexandrie (2 ha).

As quality and not quantity is the credo at Château du Mas Déu, yields are rigorously limited to just 27hl/ha in order to benefit fully from the aromatic potential of each grape variety. For our top wines, the best vineyard rows are identified at the end of July and followed through to maturity. A final selection is made before harvesting. If the vines are too heavy with fruit, a green harvesting is performed in which bunches are removed to increase the concentration of those remaining.

All our vines are harvested by hand, for two reasons: first, our old vines do not tollerate mechanical harvesting; and second, only the hand of an experienced picker can choose the best grapes. Harvesting takes place between 7 and 11 in the morning to avoid the heat of the day, which can provoke oxidation of the fruit and so reduce the juice's aromatic potential. A final selection of the best fruit is made before vinification.

- Claude Oliver