Jean Astruc had only one dream: to own his own wine estate. This dream became a reality in 1862 with the acquisition of twelve hectares of vineyard in Malras. His son shared the same ideal and, despite the economic crisis and his departure for the battlefields of World War I, continued to acquire land. In the 1950s, his son Pierre took over Domaine Astruc again. By then, it encompassed over thirty hectares of vineyards and the means to exploit them.
Since then, the winery has continued to grow and has evolved into a modern winery, pressing grapes from over four hundred hectares of vineyards. In 2003, Les Domaines' owner and winemaker, Paul Mas, came into the picture. He had been working with the Astruc family for a long time and decided to purchase the estate. The winery offers something for everyone, ranging from traditional to modern wine styles, for both novice and experienced wine lovers. The d'A range is the first fruit of this acquisition.
The Astruc is a 100% Marsanne. The climate in this vineyard is Mediterranean, but the altitude (150-250 meters) provides the necessary cooling. The soil is calcareous with a sandy texture and is locally highly siliceous. To achieve the highest quality wine, the grapes are harvested partly manually and partly mechanically at night to prevent oxidation. After harvest, the skins are macerated at ten degrees Celsius. The must is then fermented in two phases: the first day at 27 degrees Celsius, and the following four days at 24 degrees Celsius. After this, the juice remains on the skins for another ten days. The skins that rise to the surface are regularly immersed. This is done to give the wine more strength, flavor, and tannins. After this, 25 percent of the wine is aged in American barrels, 20 percent of which are new, for four months.
When poured, the wine turns straw yellow in the glass. On the nose, we detect notes of pear, floral notes, and a hint of melon. On the palate, this Marsanne is round and smooth, quite full-bodied. The good acidity keeps it fresh and lively. A hint of acacia honey remains on the finish. The Astruc Marsanne is an excellent aperitif and a good accompaniment to white meat and bouillabaisse.
