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Mas Champart

Mas Champart is owned by Matthieu and Isabelle Champart, who moved to the Languedoc in 1976. Matthieu was originally a farmer in the Aube, whereas Isabelle originated from Paris. Their estate began as a run-down house surrounded by 8 ha, but now comprises 16 ha of vineyards entitled to the St Chinian appellation, as well as some arable crops and orchards. They began, like many others, by selling their grapes to the local co-operative, but soon struck out on their own. Their first vintage for reds brought success, and they started producing a white wine in 1996.

The range of wines is led by Clos de la Simonette, a blend of 70% Mourvedre and 30% Grenache. Then comes Causse du Bousquet, a Syrah dominated blend (65%), with some Grenache, Carignan and a little Mourvèdre, a portion of which sees some time in oak. Lastly there is a Cuvée Tradition. There are also rosé and white cuvées, the latter of which is a blend of Viognier, Roussanne, Grenache Blanc and Bourboulenc. (23/8/04)

Contact details:
Address: 34360 St-Chinian
Telephone: +33 (0) 4 67 38 20 09
Fax: +33 (0) 4 67 38 20 09

Mas Champart - Tasting Notes

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2000

Mas Champart St Chinian 'Clos de la Simonette' 2000: A Mourvèdre-dominated blend with a good depth of colour. An animalistic, meaty nose, with ripe dark fruits mixed with roasted herbs. Lovely entry, full of texture and flavour, then showing more Mourvèdre tannin and structure on the concentrated black cherry and herb midpalate. A superb example of what this grape can do in the right climate. It is so voluptuous it is ready now, but has the grip and substance for over five years in the cellar. 17/20 (August 2004) Label

1999

Mas Champart St Chinian 'Causse du Bousquet' 1999: A dense wine, with a purple tinge which is turning to a more mature, earthy hue. Restrained brambly fruits on the nose, with an undertow of garrigue and brush. Medium bodied palate, soft balanced acidity and lean texture. Firm and upright rather than voluptuous, showing a little tannin in the finish. Typical of the 1999 vintage. Should be ready in two or three years. 15+/20 (August 2004) Label