Mas Sibert Fosenot VdF 2015

Mas Sibert, Fosenot, Vin de France (Fos, Herault, Occitanie), 2015

This wine: lot No. none, but given the small production from just 3ha, this will have been bottled in a single run; unregistered biodynamic; a blend of 70% syrah, with 10% each of sangiovese (hence VdF), merlot and petit verdot, indigenous yeasts, bottled unfined and unfiltered, using a minimum of natural volcanic based sulfites, coated natural cork closure, 13.5% abv, ex-producer, €13.50 (02/19)

Consumer tasting note: shows small bubbles, but nothing untoward, just the retention of residual post fermentation CO2, used by this low sulphur producer to purge the head space of oxygen and maintain positive pressure for added protection against oxidation. A rich ripe nose of stewed red cherry, black berries and cherry, a touch spicy and savoury, with warm black liquorice; medium-full bodied, with a rich palate of boiled sweet red and black cherries and berries, becoming blacker with time, then giving way to warm black liquorice with a savoury edge. Finishes long. Drink now – RTD, but will develop further and keep longer – Wait. Decant for 30 minutes.

A subsequent bottle of the same lot, tasted a month later, showed an overwhelming note of bretty farmyard, on nose and palate, along with some marked bitterness. However having been double decanted on day 1, on day 2, both the bretty dimension and bitterness had subsided, and notes of black berries and fruits came to dominate. And again, another bottle showed brett on opening (not decanted), but with barely noticeable bitterness. The brett cleared completely on day 2, after sitting overnight on a significant ullage with the air pumped out.

WSET style tasting note
Appearance: clear and bright, deep intensity ruby, showing tears and small bubbles [and a small quantity of fine soft sediment].

Nose: clean, medium (+) intensity, youthful, with aromas as they come, of stewed red cherry, black cherry, black berry, an edge of toast, a touch savoury and spicy, hint of black liquorice, hint of bees-wax, touch of black olive.

Palate: dry, medium (+) acidity, ripe fine-grained medium tannins, medium (+) alcohol, medium (+) body, medium (+) intensity, a smooth texture with a sense of sweet ripeness in mid-palate, with flavours of fragrant stewed red cherry, black berry and black cherry boiled sweets, a touch savoury, black liquorice. A long length with a clean finish of ripe black fruits edged with liquorice, with a savoury touch on the end.

Quality: very good, perfectly balanced acidity and ripe fine-grained tannins with alcohol, smooth and harmonious; quite strong intensity, a touch stronger on the palate with a similar concentration, showing a youthful moderate complexity with evidence of time in well-integrated oak; follows into a sound long length. The presence of CO2 suggests a low sulphur producer.

Drinking readiness/ageing potential: can drink now, but has potential for further ageing over say 2-3 years and will keep a little longer – a sound structure and balance, lots of concentration and length, with a youthful complexity, starting to evolve, which should broaden and deepen with time.

About citbp

I am interested in everything about wine, from site selection to tasting.
This entry was posted in 10to20 - still red, france languedoc (now occitanie), merlot, petit verdot, sangiovese, syrah. Bookmark the permalink.

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