Mas des Brousses was founded in 1997 when Geraldine Combes and Xavier Peyraud took over the estate that had been in Geraldine’s family for 15 generations. Situated in the quaint village of Puéchabon in the Gassac Valley of the Languedoc region, the domaine mostly produces wines under the AOC Terrasses du Larzac. Before 1997 most of the grapes were sent to the Aniane cooperative, however, it was Xavier’s view that they should begin bottling the wines themselves.
Xavier and Geraldine decided to focus on Mourvedre above the other classic grapes from this area – perhaps not surprising given that Xavier is the grandson of Lulu and Lucien Peyraud of Domaine Tempier in Bandol, with Mas des Brousses’ Mourvedre vineyards planted with a massale selection of cuttings from Tempier itself. Supplemented by Syrah, Grenache and Merlot for the red wines, there are plantings of Chenin Blanc, Vermentino, Clairette, Viognier, Chardonnay, Sauvignon Blanc and Roussanne that make up the white field blend bottling.
The 10 hectares of vineyard are all hand-harvested, and the wines are fermented with native yeasts and minimal to no SO2 additions, then bottled unfiltered to capture the intense fruit and garrigue aromas that the terroir provides. These are transporting wines, reminiscent of the herb-laden landscape of rosemary, thyme, and sage.
Xavier and Geraldine decided to focus on Mourvedre above the other classic grapes from this area – perhaps not surprising given that Xavier is the grandson of Lulu and Lucien Peyraud of Domaine Tempier in Bandol, with Mas des Brousses’ Mourvedre vineyards planted with a massale selection of cuttings from Tempier itself. Supplemented by Syrah, Grenache and Merlot for the red wines, there are plantings of Chenin Blanc, Vermentino, Clairette, Viognier, Chardonnay, Sauvignon Blanc and Roussanne that make up the white field blend bottling.
The 10 hectares of vineyard are all hand-harvested, and the wines are fermented with native yeasts and minimal to no SO2 additions, then bottled unfiltered to capture the intense fruit and garrigue aromas that the terroir provides. These are transporting wines, reminiscent of the herb-laden landscape of rosemary, thyme, and sage.
