Mas Amiel, Vintage 69

Elegant and dense, the 1969 vintage reveals both depth and silky smoothness. Rich in aromas of gingerbread, dried fig, and mocha, this wine resonates with spicy complexity and enduring elegance—shaped by decades of patient ageing and expressive 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 colour.
Nose
The nose is intense and finely detailed: cocoa, blond tobacco, and the noble aroma of walnut, emblematic of the old fortified wines.
Palate
The palate is silky, sensuous, with a lingering elegance.

Service and Pairing
This wine aged for several decades still surprises with its youthful energy and freshness. It pairs beautifully with hare “à la royale,” blue-veined cheeses like Roquefort, or desserts featuring chocolate and dried fruits. Open one hour in advance and enjoy at 15°C.
Unlimited ageing potential.