| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1999 |
| Country | France |
| Type of Appellation | AOC |
| Region | Languedoc |
| Appellation | Languedoc Hills |
| Estate | Mas d'Alezon |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £26.88 |
|---|
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Youth
1999 - 2002
|
Maturity
2003 - 2008
|
Peak
2009 - 2016
|
Decline
2017 - 2028+
|
Mas d’Alezon 1999, produced in the esteemed Coteaux du Languedoc AOC, is a captivating example of Languedoc’s capacity for crafting structured, age-worthy reds. This blend typically features classic southern grape varieties such as Syrah, Grenache, and Mourvèdre, each contributing its own complexity to the wine. The 1999 vintage, with more than two decades of maturation, is likely to display evolved aromas—dried red fruits, leather, garrigue herbs, and subtle earthy undertones. The terroir of Mas d’Alezon is often characterised by schist and limestone soils, giving the wine minerality, freshness, and supple tannins. Traditional vinification methods, often with gentle extraction and extended ageing, allow these nuances to shine with remarkable balance.
The broader Languedoc region, stretching along France’s Mediterranean coast, boasts a rich mosaic of soils, from limestone to schist, and benefits from a warm, dry climate tempered by maritime influences. This environment not only favours organic and biodynamic viticulture, as practised by many estate owners, but also enhances grape ripening while preserving acidity. Languedoc’s winemaking tradition dates back to Roman times, though its modern revival has focused on quality and terroir expression, securing its place as one of France’s most dynamic wine regions.
For gastronomic pairings, Mas d’Alezon 1999 will beautifully complement hearty dishes that echo the rustic, sun-baked character of the south of France. Slow-cooked lamb shoulder with rosemary and olives, roast duck with figs, or local cassoulet will highlight the wine’s savoury complexity. For a refined experience, try pairing with a selection of aged hard cheeses or charcuterie, allowing the wine’s mature notes to unfold in harmony with the meal.
To best appreciate this mature Languedoc red, decant gently to separate any sediment and serve at 16-18°C. Allowing the wine to breathe for at least thirty minutes will unlock its tertiary aromas and silky palate, providing a graceful window onto the region’s heritage and the estate’s expertise.
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