About this wine
Vineyard and terroir
Mason is grown on the sunny, south-facing Mazon high plateau—called Mason locally—at 400–450 m. Mountain breezes continually ventilate the site, supporting healthy fruit and a long, even ripening season. The vines root deeply in poor, mineral-rich stony moraine containing dolomite, porphyry, gneiss and granite. Small-berried French Pinot Noir clones and deliberately low yields favour concentrated fruit.
Grapes
100% Pinot Noir, locally known as Blauburgunder.
Vinification
Each parcel was handled separately. Fermentation began spontaneously with indigenous yeasts in open wooden vats, without added sulphur. After removing 15% of the juice, skin contact continued for about two weeks. The cap was gently punched down by hand once per day.
Ageing
The wine matured on its fine lees for 16 months in barriques, of which 20% were new. The individual parcels were subsequently blended.
Technical data
2023: yield 37 hl/ha; residual sugar 0.3 g/l; alcohol 13% vol.; acidity 5.6 g/l; malolactic fermentation completed. Production comprised 18,900 standard bottles and 200 magnums. The wine is biodynamic, Respekt-BIODYN certified and vegan.
Tasting profile
Bright ruby red. Raspberry, cranberry and delicate rose-petal aromas are joined by a hint of liquorice. The palate is elegant, focused and fruit-driven, with precision and silky tannins running from entry to finish. Energy and tension take precedence over opulence, giving the wine finesse and a clearly defined character.
Serving and pairing
Serve at 16–18 °C in Burgundy glasses. Decanting is advisable during the first years. Pair with roasted or grilled red meats, game or mature soft cheese. The optimum drinking window is 2026–2033.
Vintage notes
The 2023 season combined a wet spring, a hot and dry summer and a favourable golden autumn. The fruit reached a balanced relationship between physiological maturity, sugar and acidity. Ripe fruit and a cool-toned character are accompanied by moderate alcohol.
