Mas Amiel, 20 Years Old

The blend of several vintages that have been aged for a minimum 20 years in oxidative environment, this cuvée is both timeless and vibrant. It carries the soulful depth and natural tension of Mas Amiel’s great Grenaches—where every sip whispers a story of sun, schist, and patience. A quiet miracle shaped by time and terroir.

Vineyard and Terroir
South-facing slopes of decomposed schist and black marl. Soils are regularly tilled. Goblet-trained vines over 40 years old. Average yield: 18 hl/ha. Planting density: 3,500–4,000 vines/ha.

Winemaking and Aging
Manual harvest. Double sorting and destemming.
Extra alcohol is added during the fermentation while the wine is still on the skins (mutage sur grains), and then the whole is allowed to macerate for 30 days to extract the aromas and polyphenols from the grapes, ensuring a nice balance of fruit, alcohol and sugar.
One year in glass demijohns outdoors under the sun, then transferred to old 350-hl oak casks where it remains to this day, continuing its slow, graceful evolution. This exceptionally long maturation—part of the Mas Amiel signature—nurtures a wine of profound aromatic complexity and structural depth.

Eye
Deep amber robe.
Nose
Aromas of dried fig, layered with gentle spice and lifted by a note of fresh liquorice.
Palate
On the palate, surprising freshness and great persistence.

Service and Pairing
Blue cheeses like Roquefort, chocolate or dried fruit-based desserts, or even enjoyed alongside a fine cigar. Open one hour before serving at 15°C.
Unlimited ageing potential.