Tasting notes:
Le Professeur Marselan. Dark and intense ruby with purple hues in the glass. The nose is perfectly spiced with hints of black pepper and violet with aromas of blackberry and cassis. This wine offers a rich and dense mouth feel, followed by concentrated flavours. The finish is long and juicy with subtle tannins
Food Match:
Enjoy this wine at room temperature, with beefsteak and French fries, beef stew, rustic pasta
Region/Producer:
The unusual Marselan grape was created in 1961 by Paul Truel, a leading ‘Ampleographer’. Ampleography is the science of identifying, naming and classifying vines and grape varieties. Nowadays this is all done through DNA, but in Truel’s time, it was a highly skilled and scientific process. He was described as man of rigor, an insatiable researcher, untiring worker, endowed with a breath-taking memory and an unparalleled observer. The idea of him working away in the laboratory, combined with the test tubes, flasks and pipettes often seen at wineries gave us the idea of Le Professeur.
Hailing from Languedoc Roussilon, Le Professeur is produced winemaker, Xavier Roger. Mastering the nuances of Southern French varietals and combining traditional and modern winemaking techniques, Xavier Roger wines are a superb example of the quality that are now being produced in the South of France, using the best parcels in the area.
In order to make the perfect Marselan, the grapes are harvested when reaching the perfect level of ripeness. All the berries are destemmed to macerate at 5°C in an inert atmosphere to avoid oxidation and extract the subtle aromas and fine tannins. The wine is aged for 6 months in stainless steel tanks, on its fine lees. The Marselan is a rare and precious Mediterranean varietal, that express its outstanding potential on sun drenched and low-yielded terroirs, with rough soils made of gravel and pebbles.
