The Mas de Cadenet estate is located at the base of the Sainte Victoire mountain (the mountain that Cézanne made famous through his paintings), in the heart of Provence. A family estate, it has been owned and run by the Negrel family for seven generations.

Sainte-Victoire is a sub-appellation of the Côtes de Provence which was granted its own AOC status in 2005; twenty-two winemakers (including Mas de Cadenet) fought for their AOC status for 15 years, and rosé from this region is widely understood to be the best of those produced in Provence. Mas de Cadenet’s 45 hectares of vineyards are situated 250 meters above sea level, with a southern exposure: 40 hectares are located in AOC Sainte-Victoire and 5 hectares in AOC Côtes de Provence. Rosé is their primary focus, and at 60% of their total production, making an exceptional rosé is clearly a priority; they also produce vin rouge (30% of their production) and vin blanc (the remaining 10%).

Sainte-Victoire is also noteworthy for a “gentleman’s agreement” in effect here: the vignerons of Saint-Victoire have all elected to practice organic viticulture. As with all of their neighbors, striking a balance with nature is central to the Negrel family’s philosophy, and their vineyards have been certifed organic since 2013. The average age of their vines is 35 years old, with the oldest vines now over 70 years old. The age of the vines is a key factor for the wines consistency and quality; the yield of the wines is naturally kept low to ensure high quality of the wines (45 hl/ha in average).

Vin Cuit de Provence is a traditional Provencale holiday dessert wine. Very few winemakers continue the tradition and normally it’s just made for personal consumption or sold locally from the cellar door. We are the only ones to sell a wine of this type in the United States!

As the name says, Vin Cuit, or cooked wine, is heated in a cauldron over an oak fire. The key is that the wine is constantly stirred and does not ever boil, killing the yeasts. Once the must is reduced, it is fermented naturally in stainless steel very slowly for approximately a year. After fermentation is complete it is aged in barrel for at least two years. Mas de Cadenet makes it completely naturally – no sugar is added (it is concentrated through the cooking process.)It is not a mulled wine; no spices are added, although the smoke from the fire does add its own character, especially noticeable on the finish. It is also not fortified with alcohol. Final alcohol is 14%.

The grape varieties are a blend of the estate’s plantings, which include Rolle, Grenache, Cinsault and Syrah. Mas de Cadenet opts to make their Vin Cuit de Provence in a Champagne style, meaning that they blend several vintages to their taste. The current bottling is 25% vintage 2018, 50% vintage 2017, and 25% vinatge 2015. This copper-colored wine has rich density on the palate. Flavors are intense and complex with orange, dry apricot, prune, almond and roasted coffee.  It has a viscous texture and the sweetness is balanced with power and freshness.

The word “Agape” has two meanings in French. It can be translated to “joyful feast”, a large gathering of friends where much food and wine is consumed. Historically, Agape also refers to a shared, liturgical meal, particularly around Christmas time when Vin Cuit is traditionally drunk. Mas de Cadenet found that both the historical and modern definition of the word suits this special wine.

-Bowler