Mas Sainte
Berthe (“Mas” means estate in the Provencal dialect) is a family
property owned by the David family, located in the picturesque town of
Les Baux. The David family’s 40-hectare estate lies at the foot of the
mountain, which is a great tourist attraction because of the
spectacular ruins of a medieval town on the mountaintop. The estate
began as a fruit-growing property in the 1950s and was converted to a
vineyard in the early 1960s. The south-facing vineyard lies on unique,
rocky, white clay-limestone soil at the foot of the Les Baux cliffs,
which have a warming effect. The winery maintains a profound respect
for its environment: for example, no nitrates are present in their
organic fertilizers and natural insect predators are encouraged. The
winery was completely renovated 10 years ago and the half of the vines
are now over 30 years of age, a fact which adds further depth and
complexity to the wines. Meticulous winemaker Christian Nief,
originally from Nuits St-Georges, is making the finest wines of the
region.
The Rose,
called Cuvee Passe-Rose
is made by the saigne method
in temperature-controlled stainless steel tanks. It is a blend of 65%
Grenache, 24% Syrah, 4% Cabernet-Sauvignon, 3% Cinsault, and 4%
Mourvedre. The grapes are hand-harvested, de-stemmed, and sorted at the
winery. After a brief period of cold maceration on the skins (about 12
hours) to begin the extraction of color and flavors, the juice is bled
off (about 10% of the total volume of each cepage) and fermented at
very low temperature, as if it was a white wine. The young wines
destined for the Rose are
assembled at the end of fermentation and then “aged” in tanks on their
fine lees (for the development of flavor and complexity) until bottling
in February after the harvest. The Rose is not acidified, nor does it
go through malolactic fermentation so as to preserve freshness. It is
remarkably dry and fruity, with pink-grapefruit, watermelon,
strawberry, kiwi and spice notes. The Rose is a perfect match for
poached salmon with watercress sauce, Thai and Chinese dishes, as well
as all summer provencal-type foods such as brandade and pissaladiere.
The Mas Sainte Berthe
Rose has established itself as the leading dry Provencal
Rose in the market.
The Rouge “Tradition” is
a blend of 60% Grenache, 20% Cabernet Sauvignon and 20% Syrah. The
varietals are harvested separately over a 3-4 week period, according to
their dates of maturity. Typically, the order is Syrah, Grenache,
Cinsault, Cabernet Sauvignon, Carignan and Mourvedre. After a brief
cold maceration – which yields the juice for the Rose – the juice is
allowed to ferment in tanks for about two weeks with regular remontages
to extract color and flavor. After this cuvaison period, the wine
develops in tanks, where it is assembled and undergoes its malolactic
fermentation, for about 15 months. Bottling takes place 18 months after
harvest. The Mas Sainte Berthe Rouge is a rich, sumptuous wine,
redolent of Provencal flavors. It is a fine accompaniment to roast
herbed chicken, rack of lamb, or a Provencal daube stew.
Limited amounts
of the estate’s top wine, the Cuvee
Louis David, made from a selection of the estate’s oldest
vines, are made in top vintages. It is a blend of one third each
Grenache, Syrah and Cabernet Sauvignon and is aged in one-third new
oak, and the balance in two and three-year old barrels. This rich,
layered and complex wine is recognized as Provence’s most collectible
wine. The Revue Du Vin De France described it as “profound”.
On April 20,
1995 the French National Institute of Appellations granted Les Baux its
own appellation status, recognizing the unique microclimate and soil of
the region. This is one of the most exciting and dynamic wine regions
in the world.
Mas Sainte
Berthe welcomes visitors and is a wonderful stop for customers visiting
this beautiful part of Provence.
