Although the Bruguière family's passion for the ancestral lands of the Pic Saint-Loup harks back seven generations, the history of Mas Bruguière began at the end of the 18th century with Antoine Bruguière. A native of the Barou, he acquired land, woods and fields on which he started growing vines. Following the ravages of phylloxera in the 1870s, the vineyard was replanted from 1880 onwards, concentrating exclusively on viticulture.
Following the severe frosts of 1956, which destroyed all the vines, a vineyard of around ten hectares was replanted around the Mas, dedicated to the production of table grapes.
In 1974, Guilhem Bruguière and his wife set out to restore the estate to its former glory, whose grapes were then dedicated to a cooperative. Following the replanting of traditional grape varieties, the first vintage of the estate was revealed in 1986. Praised by critics, the estate's wines were a rapid success and contributed to the development of the reputation of Languedoc - Pic Saint Loup wines.
Their son, Xavier, now carries on the tradition by producing wines with a deep respect for the environment.
The Mas Bruguiere estate watches over a 12-hectare vineyard that spreads over two blocks. Facing south under the Hortus cliff, the first block is composed of old Grenache and Mourvèdre vines dating from 1987 and the youngest from 2015. Exposed to the north at the bottom of the Pic Saint Loup slope, the second block contains Syrah grapes that were planted on clay and marl soils in 1980. The entire vineyard is managed using organic farming practices.
Mas Bruguiere's 2019 Grenadière is a Languedoc - Pic Saint Loup wine made from old vines that rest on the estate's historic terroir. The Grenache plots are planted on soft limestone scree at the bottom of the slope. The Syrah varietal is grown on clay and marl soils.
Vinification and ageing
The grapes are harvested by hand and vatted by gravity. Vinification in concrete tanks. Aged for 12 months in wooden tuns and 6 months in concrete vats.
This wine showcases an intense garnet colour with purple hues.
Complex, the nose blends fragrances of ripe black fruit and liquorice with a delicate suavity.
Dense and deep, the palate is seduced by this wine’s exceptional freshness conferred by the terroir at the foot of the Pic Saint Loup. The palate blends a balanced and fruity expression with fine tannins.
This Languedoc wine can be cellared until around 2034.
For an optimal tasting experience, it is recommended to decant the wine before serving it between 16 and 18°C.
Food and wine pairing
A fillet of venison with a "grand veneur" sauce, a wild boar stew, a leg of lamb, a duck parmentier or a roast beef fillet will all complement this Languedoc - Pic Saint Loup wine.