Home > Producer Profiles > Languedoc Profiles > Mas Champart
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
Click
to locate stockists.
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
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
