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La Jasse Castel, Bleu Velours 2017

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La Jasse Castel, Bleu Velours 2017
Bleu Velours is an AOC Montpeyroux red, rich and complex. With aromas of chocolate, spices and a touch of orange peel, it will go very well with refined, rich dishes, a leg of lamb or roast beef.
Stock Availability : In stock
Additional Information

Additional Information

Appellation Montpeyroux
millesime 2017
cepage 40% Syrah, 30% Carignan, 30% Cinsault
Potentiel de garde 10 ans et plus
Revues et Concours No
Contenance 75cl
Degré alc. 14,5%vol.
Accords -
Vinification Elevage barriques de 3 vins pour la syrah, de 5 vins pour le carignan
bio Yes
Allergen Contains sulfites


The Domaine de la Jasse Castel, a farm during the XVIIth century, is located on the dry scrubland causse near Montpeyroux. Facing the dominant winds, bathing in the sun, the vineyards of La Jasse (Castel was the name of the first owner) overlook the Hérault valley with Grenache vines and other varieties planted on the stony garrigue. A hundred year old Cinsault vine at the foot of Arboras, a village climbing up the hillside, an old, knobbly Carignan nesting in an Olive grove, elegant Syrah vines at the foot of a wood of oak trees and a plantation of Gobelet pruned Grenache on the slopes of the Seranne hill range. Pascale Rivière, a journalist, teacher and writer, created her domaine in 1998. Since then every day is part of the vineyard's magical, sensual history made of astonishing discoveries which she likes to share and explain : « The word Culture has recovered its roots, its humanity, its unending history ». The property has been cultivated organically since 2008 (Ecocert) and is composed of 7 hectares of AOP classified vines surrounding the Montpeyroux village. The concentration and rich style of the domaine's wines are mainly due to the low yields (between 15 and 25 hl/ha). The grapes are harvested manually and transported in cases to the cellar where they are selected and destalked. Natural fermentations and slow extraction of tannins and colour develop the characteristics of the wines during long macerations which can last for up to 5 weeks. Only Syrah grapres are partially aged in barrels, the wines of other varieties maturing in tanks.