A Wine Dinner with Owner and Winemaker – Olivier (Mas Haut-Buis) and Geraldine (Clos Maia)

What an experience indeed. From the adrenaline rush of not having the wines delivered on time, to the decision of adding more seats in the restaurant for reservations. It was nevertheless one of the most interesting and breathtaking wine dinners i’ve ever organised.

Initially, we had some hiccups with the delivery company with regards to the wines that we were shipping in… from the clearance problem to a wrong delivery location and finally, arriving 45 minutes before the start of the wine dinner. I was almost wetting my pants all throughout praying that everything would fall into place in the evening. Thank God, everything did, and i’m glad it went well all throughout the night.

Arriving at about 6.45pm, Olivier (Owner, Mas Haut-Buis) and Gerladine (Owner, Clos Maia) were caught in shock when they realised that their wines have not arrived, but thankfully, to ease all their worries, the wines arrived 5 minutes after. However, the next shock came in when we realised that the wines were too warm to consume or rather, too warm from the heat in Singapore that we barely could taste and find the faults (if any) in the wines, our only solution was to soak all the wines in an ice-bath for a 10 minute interval, thankfully, by the time the dinner started, all the wines were performing at its peak, leaving the 2001 vintage of Mas Haut-Buis, Coasta Caoude to be slightly less “showy” as it supposed to be. In fact, after opening the bottle for an hour, the 02′ vintage seemed “older” then the 01′ vintage because of the complexity, aromas and flavours that were so balanced when we had it with the main-course.

“Mas Haut-Buis ranks as one of the finest producers in Languedoc-rousillon
(Appetite – March 2013)

Here are some of the tasting notes:
2011 Clos Maïa – Rogé de Zézé

Type: Rosé
Alcohol: 13,5%
Appellation: Vin de Pays de l’Hérault
Grape variety: Carignan, Syrah
Winemaking: in cement tanks, indigenous yeasts.
Élevage: 8 months in cement tanks
Salmon-orange vivid colour. White fruit and flowery nose. tense and mineral palate, like a white wine, very well balanced with the roundness of the fruit. Nice finish.

2011 Mas Haut-Buis – Les Agrunelles

Alcohol: 13,5%
Appellation: Vin de Pays de l’Hérault
Grape variety: Chardonnay, Roussanne
Winemaking: Traditional in vats, indigenous yeasts.
Élevage: 12 months in demi-muids.
Organic agriculture

“White flower and yellow fruit (peach, apricot..) nose with discreet hints of vanilla. well balanced palate, very mineral, underlined by a silky texture. lots of freshness”

2009 Mas Haut-Buis –
Les Carlines

Type: Red
Alcohol: 13%
Appellation: Terrasses du Larzac
Grape variety: Grenache, Carignan, Syrah
Winemaking: Traditional in cement tronconic vats, 100% destemmed grapes, indigenous yeasts.
Ageing: 14 months in cement vats.

Slightly wild nose, with floral notes, plenty of blackcurrant and blueberry flavors on the palate, soft and round tannins, nervy finish. A wine which already drinks well.

2010 Clos Maïa – Clos Maïa Red
Type: Red
Alcohol: 13,5%
Appellation:Vin de Pays de l’Hérault
Grape variety: 80% grenache noir, 10% carignan, 10% cinsault, Oeillade, Aramon..
Winemaking:in cement tanks and Large oak vats, indigenous yeasts.
Élevage: 20 months in cement and oak vats.

Organic agriculture


Mas Haut-Buis – Costa Caoude
Type: Red
Alcohol: 13,5%
Appellation: Terrasses du Larzac
Grape variety: 40-year old Grenache and 70-year-old Carignan
Winemaking: Traditional in cement tronconic vats, 100% destemmed grapes, indigenous yeasts.
Ageing: 18 to 24 months in 20-hectolitre Stockinger foudre.
Costa Caoude 2011
Aged only in foudre, the Costa Caoude 2010 shows intense and elegant black fruits and floral hints combined with liquorice. The mouthfeel is delicate with soft texture and sweet aromas of blackberries and blackcurrants. Stylish tannins and a lingering, fresh, finish give a sensual touch to this wine.Costa Caoude 2002
Very complex nose with cherry, almond, prune, fig, thyme and pepper aromas. Fleshy and supple on the palate, with polished tannins and lingering freshness on the finish. This wine drinks very well now but it will last for longer.Costa Caoude 2001
Flavors of black stone fruits (cherry, prune) and spices along with an elegant touch of wood are a prelude to a silky and fresh palate, and smooth tannins. A hint of kirsch and peppery aromas accompany the lingering, harmonious, finish. The Costa Caoude 2001 is perfect to drink now and over the next few years. *hints! Double decant and wait for half an hour before tasting:)

On the success of the wine dinner, i’ll like to extend my heartfelt thanks to Michel Caillard, owner of Different Wines and the team at Boathouse Restaurant for making this wine dinner such a success!
For more information on the wines and their prices, email us:
*(limited bottles!)
eMail: thedrinkingmarket@gmail.com

2 responses to “A Wine Dinner with Owner and Winemaker – Olivier (Mas Haut-Buis) and Geraldine (Clos Maia)

  1. Pingback: TDM Bin-End Promotion (May-Jun 2013) | The Drinking Market

  2. Pingback: Wine Predator’s WBC12 Ignite!Wine & Concious Wine’s Portland Pairings | wine predator

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