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Mas CHAMPART - Saint-Chinian

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Mas Champart, a reference in Saint Chinian.

Mas Champart, à Saint-Chinian (Languedoc)
Mas Champart is a reference when talking about quality in Saint-Chinian. This is where the famous "Clos de la Simonette" vintage is produced.

Settled in 1976, Isabelle and Mathieu Champart worked hard to reach their status of major Languedoc, and certainly better Saint-Chinian. From 1976 to 1987, they carried their wine to the cooperative to "digest" the purchase of the vines. First vintage: 1988. It is the beginning of the quest for quality, with a creed co-signed by both spouses: "Languedoc has become our "country" and live among our vines is a privilege every day. Far from any standardization, our wines aim to convey the diversity of our terroirs and grape varieties. "

It is above all the terroir, the diversity of grape varieties and the age of the vines that make Mas Champart a vineyard with great potential. The experience and talent of the winemakers do the rest by revealing this potential with exceptional wines.

The 16 hectares of vines are separated into 20 different parcels, located on the south slope of a valley dominated by limestone plateaus. The altitude varies between 210 and 300m. The diversity of the soils allow a diversity of grape varieties: mourvedre planted at the foot of the rock bars, on clayey-limestone slopes with ocher floors. Syrah, grenache and carignan planted on limestone plateaux with stone floors, and finally cabernet franc planted in the valley, as in the Loire Valley, on the marls of Triassic, source of freshness for future assemblages.
Respecting the tradition, Mas Champart also preserves the old vines of local grape varieties: carignan, gray grenache and terret (planted in 1900!), which brings to their wines richness and complexity, in addition to the "Champart signature". In a few decades, the terraces, walls and capitals damaged by time have been restored gradually, and the vineyard has gradually been turned into organic: compost and green manure are now in order.

The best methods are applied to the vines as well as to the winery: winter pruning and green work in spring for a perfectly healthy vineyard with limited yields, manual grape harvesting, grape sorting, fermentation under native yeasts with minimum sulfur. Nothing revolutionary, the classic recipe for making great wines! The investment in a semi-buried cellar in 1995 enabled Mas Champart to age their 2 flagship wines under ideal conditions: Causse du Bousquet and Clos de la Simonette.

The three main cuvees are:

- Cote d'Arbo: all grape varieties are blended, without real dominance of any of them. They are aged in vats to preserve the freshness and fruit characteristic of clay-limestone soil. Drink in 2 to 5 years.

- Causse du Bousquet: originating mainly from old vines with low yields on limestone and stony soil, this cuvee is made up mainly of syrah. Grenache, mourvedre and carignan complete the blend. The proportion varies according to the vintage. Part of the blend is aged in barrels or half-muids, the rest in tank of concrete or enamelled steel. This cuvee is very concentrated and a wine for ageing. But its aromatic richness allows an earlier tasting provided it is decanted.

- Clos de la Simonette: the 70% of mourvedre that make up the emblematic cuvee of the estate are complemented by grenache and carignan. The blend is aged 12 to 18 months in half-muids of French oak. This powerful cuvee has a great ageing potential, but its elegance impresses from its early youth.

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