Le Mas de Mon Père

Frédéric Palacios

Languedoc, France

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About the Domaine

In the most Western appellation of the Languedoc, about 15km from the Medieval city of Carcassonne, in the tiny village of Arzens you find Le Mas de Mon Père. Here at the confluence of the Mediterranean and Oceanic climates, the enigmatic Frédéric Palacios is crafting soulful, terroir driven wines from just 5.5 hectares spread over 7 plots.

Fred likes to say that he was born in the hollow of a vine…close to nature and in the heart of Occitanie. As a child he worked these vines with his grandfather and father. However, 25 years ago, this was not a place to sustain a family on vines alone. It was only in 2007 that Malpère was granted status as an appellation. So, Fred’s grandfather had the village restaurant, and his father worked with handicapped children. They tended their 5 hectares of vines with care and sold the grapes to the local cooperative cellar.

After high school, Fred studied crop protection, but was not convinced by what he learned in school. Here chemistry was king, and the solution was always to spray this or spray that. Convinced that Organic farming and a more natural approach were best, he set off to work: first at a cooperative cellar in Minervois and then at a Domaine in Saint-Chinian. The young man did not thrive in these early experiences. The focus was on quantity over quality, and the methods employed were the same practices he disagreed with during his studies. The wines of Marcel Richaud and Jean-Baptiste Senate are his inspiration. These are type of wines that he longs to produce: wines of tension and place. Finally, in 2005, his father invited him to come home and vinify on the family land…Le Mas de Mon Père was born.

Fred’s 7 plots are located either on hillsides or terraces at altitudes ranging from 200 to 435 meters. From these clay-sandstone heights, with Oceanic and Mediterranean influences, Bordeaux varietals thrive. The vineyards are certified Organic, and Fred employees many Biodynamic principles in the vines and in the cellar. All work is done by hand, including the harvest.

Vinification is as non-interventionist as possible, utilizing only the naturally occurring yeasts for fermentation and a low dose of Sulphur at bottling. For the red wines, each grape variety and plot are fermented separately in stainless steel tanks, using the whole clusters. Aging for the reds is done entirely in stainless steel tanks. Ripeness is never a problem in Malpère, and Fred’s goal is to express the character of the fruit while managing the tannins of the Bordeaux varieties (Merlot, Malbec, Cabernet Sauvignon, Cabernet Franc). The Domaine’s lone white wine is a unique blend of Chasan, Sauvignon Gris, Sauvignon Blanc, and Chardonnay, fermented and aged entirely in barrel.

In the 2017 second edition of Languedoc-Roussillon: The Wines and Winemakers, Paul Strang noted, “For many Frédéric is the most interesting of all the Malpère growers.” This seems to be both an under and overstatement. On one hand there are very few in the Languedoc making wines with this much tension, finesse, and drinkability. On the other hand, who are the many drinking the wines of Malpère? Perhaps a question for another day, but to work with a vigneron and human being of this caliber is a wine importer’s dream.

Le Mas de Mon Père 'Tu M’Intéresses' 2021

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Region: Languedoc

Appellation: Vin de France

Grapes: 60% Merlot, 22% Cabernet Franc, 8% Malbec, 8% Grenache Noir, 2% Cinsault

Average Vine Age: Merlot (30 years), Cabernet Franc (30 years), Malbec (30 years), Grenache Noir (5 years), Cinsault (5 years)

Altitude: 790 feet (240m)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 35 hl/ha

Winemaking: The grapes are hand harvested, and each variety is fermented separately in stainless-steel tanks. For the Cabernet Franc, Malbec, Grenache Noir, and Cinsualt the grapes are whole cluster fermented for 10-14 days and then pressed. The juice is transferred back to stainless-steel tanks to finish fermentation.  For the Merlot, a first passage is done in the vineyard and approximately 35% of the ripest clusters are harvested. The grapes are de-stemmed and fermented whole berry with 1 pump over a day in stainless-steel vats. De-vatting on the 5th day with only the free run juice retained. A second passage is done, 4 to 6 days after the first passage, to harvest the remaining Merlot. The whole clusters are put into the same stainless-steel tanks with the fermenting free run juice from the first passage. The whole clusters and free run juice ferment together for 10 to 14 days, after which the whole clusters are de-vatted and pressed, and the press wine is blended with the free run wine. All fermentations begin spontaneously, utilizing only the naturally occurring indigenous yeasts. Blending of the 5 varieties occurs after the completion of malolactic fermentation.

Maturation: Aged 7 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.56

Total SO2: 25ppm

Le Mas de Mon Père 'M Comme Je Suis' 2020

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Region: Languedoc

Appellation: Malepère AOP

Grapes: 50% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc

Average Vine Age: Merlot (31 years), Cabernet Sauvignon (18 years), Cabernet Franc (26 years)

Altitude: 220m (720 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: The grapes are hand harvested and separately fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. Depending on the variety, the grapes are pressed after 10-14 days and the juice finishes fermentation in tank. Blending of the 3 varieties occurs after the completion of malolactic fermentation.

Maturation: Aged a total of 18 months; 12 months in large neutral barrels and 6 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.77

Total SO2: 30ppm

Le Mas de Mon Père 'M Comme Je Suis' 2019

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Region: Languedoc

Appellation: Malepère AOP

Grapes: 50% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc

Average Vine Age: Merlot (30 years), Cabernet Sauvignon (17 years), Cabernet Franc (25 years)

Altitude: 220m (720 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 35 hl/ha

Winemaking: The grapes are hand harvested and separately fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. Depending on the variety, the grapes are pressed after 10-14 days and the juice finishes fermentation in tank. Blending of the 3 varieties occurs after the completion of malolactic fermentation.

Maturation: Aged a total of 18 months; 12 months in large neutral barrels and 6 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.78

Total SO2: 32ppm

Le Mas de Mon Père 'Cause Toujours' 2021

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Region: Languedoc

Appellation: Vin de France

Grapes: 100% Malbec

Average Vine Age: Malbec (30 years)

Altitude: 230m (755 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 40 hl/ha

Winemaking: A first passage is done in the vineyard and approximately 25% of the ripest clusters are harvested. The grapes are de-stemmed and fermented with 1 pump over a day in stainless-steel vats. De-vatting on the 5th day with only the free run juice retained. A second passage is done, 4 to 6 days after the first passage, to harvest the remaining grapes. The whole clusters are put into the stainless-steel tanks with the fermenting free run juice from the first passage. The whole clusters and free run juice ferment together for 10 to 15 days, after which the whole clusters are de-vatted and pressed. The juice from the press is put back into tank with the free run juice to complete fermentation. Only naturally occurring indigenous yeasts are used in the fermentation.

Maturation: Aged 7 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.72

Total SO2: 26ppm

Le Mas de Mon Père 'Cause Toujours' 2020

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Le Mas de Mon Père ‘Cause Toujours’ 2020

Region: Languedoc

Appellation: Vin de France

Grapes: 100% Malbec

Average Vine Age: Malbec (31 years)

Altitude: 230m (755 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 35 hl/ha

Winemaking: A first passage is done in the vineyard and approximately 35% of the ripest clusters are harvested. The grapes are de-stemmed and fermented whole berry with 1 pump over a day in stainless-steel vats. De-vatting on the 5th day with only the free run juice retained. A second passage is done, 4 to 6 days after the first passage, to harvest the remaining grapes. The whole clusters are put into the stainless-steel tanks with the fermenting free run juice from the first passage. The whole clusters and free run juice ferment together for 10 to 15 days, after which the whole clusters are de-vatted and pressed. The juice from the press is put back into tank with the free run juice to complete fermentation. Only naturally occurring indigenous yeasts are used in the fermentation.

Maturation: Aged 7 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.64

Total SO2: 26ppm

Le Mas de Mon Père 'Quitte ou Double' Blanc 2020

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Region: Languedoc

Appellation: Vin de France

Grapes: 60% Chasan, 20% Sauvignon Gris, 10% Sauvignon Blanc, 10% Chardonnay

Average Vine Age: Chasan (30 years), Sauvignon Gris (10 years), Sauvignon Blanc (10 years), Chardonnay (15 years)

Altitude: 230m (755 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 50 hl/ha

Winemaking: The grapes are harvested together and blended at the press. The juice undergoes one-night of cold settling in stainless-steel tanks, then is racked off the heavy lees with 50% going into barriques and 50% in stainless-steel tanks for fermentation. Alcoholic fermentation begins naturally using only the naturally occurring indigenous yeasts. No stirring of the fine lees and the wine goes through full malolactic fermentation.

Maturation: Aged 50% in barriques and 50% in stainless steel for 6 months. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.37

Total SO2: 27ppm

Le Mas de Mon Père 'Tu M’Intéresses' 2020

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Region: Languedoc

Appellation: Vin de France

Grapes: 60% Merlot, 20% Malbec, 10% Cabernet Sauvignon, 10% Grenache Noir

Average Vine Age: Merlot (30 years), Malbec (30 years), Cabernet Sauvignon (18 years), Grenache Noir (4 years)

Altitude: 790 feet (240m)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 35 hl/ha

Winemaking: The grapes are hand harvested and separately fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. Depending on the variety, the grapes are pressed after 10-14 days and the juice finishes fermentation in tank. Blending of the varieties occurs after the completion of malolactic fermentation.

Maturation: Aged 7 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.69

Total SO2: 32ppm

Le Mas de Mon Père 'Red de Toi' 2020

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Region: Languedoc

Appellation: Vin de France

Grapes: 100% Merlot

Average Vine Age: Merlot (40 years)

Altitude: 230m (755 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 35 hl/ha

Winemaking: A first passage is done in the vineyard and approximately 35% of the ripest clusters are harvested. The grapes are de-stemmed and fermented whole berry with 1 pump over a day in stainless-steel vats. De-vatting on the 5th day with only the free run juice retained. A second passage is done, 4 to 6 days after the first passage, to harvest the remaining grapes. The whole clusters are put into the stainless-steel tanks with the fermenting free run juice from the first passage. The whole clusters and free run juice ferment together for 10 to 15 days, after which the whole clusters are de-vatted and pressed. The juice from the press is put back into tank with the free run juice to complete fermentation. Only naturally occurring indigenous yeasts are used in the fermentation.

Maturation: Aged 7 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.66

Total SO2: 25ppm

Le Mas de Mon Père 'Tu M’Intéresses' 2019

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Region: Languedoc

Appellation: Vin de France

Grapes: 80% Merlot, 20% Malbec

Average Vine Age: Merlot (22 years), Malbec (30 years)

Altitude: 220m (720 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 40 hl/ha

Winemaking: The grapes are hand harvested and separately fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. Depending on the variety, the grapes are pressed after 10-14 days and the juice finishes fermentation in tank. Blending of the 2 varieties occurs after the completion of malolactic fermentation.

Maturation: Aged 6 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.7

Total SO2: 26ppm

Le Mas de Mon Père 'Cause Toujours' 2019

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Region: Languedoc

Appellation: Vin de France

Grapes: 100% Malbec

Average Vine Age: Malbec (30 years)

Altitude: 230m (755 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 33 hl/ha

Winemaking: The grapes are hand harvested and fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. The grapes are pressed after 10 days and the juice finishes fermentation in tank.

Maturation: Aged 8-12 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.75

Total SO2: 29ppm

Le Mas de Mon Père 'Quitte ou Double' Blanc 2019

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Region: Languedoc

Appellation: Vin de France

Grapes: 60% Chasan, 20% Sauvignon Gris, 10% Sauvignon Blanc, 10% Chardonnay

Average Vine Age: Chasan (30 years), Sauvignon Gris (10 years), Sauvignon Blanc (10 years), Chardonnay (15 years)

Altitude: 230m (755 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 56 hl/ha

Winemaking: The grapes are harvested together and blended at the press. The juice undergoes one-night of cold settling in stainless-steel tanks, then is racked off the heavy lees with 50% going into barriques and 50% in stainless-steel tanks for fermentation. Alcoholic fermentation begins naturally using only the naturally occurring indigenous yeasts. No stirring of the fine lees and the wine goes through full malolactic fermentation.

Maturation: Aged 50% in barriques and 50% in stainless steel for 6-8 months. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.39

Total SO2: 28ppm

Le Mas de Mon Père 'M Comme Je Suis' 2018

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Region: Languedoc

Appellation: Malepère AOP

Grapes: 50% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc

Average Vine Age: Merlot (20 years), Cabernet Sauvignon (16 years), Cabernet Franc (18 years)

Altitude: 220m (720 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 32 hl/ha

Winemaking: The grapes are hand harvested and separately fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. Depending on the variety, the grapes are pressed after 10-14 days and the juice finishes fermentation in tank. Blending of the 3 varieties occurs after the completion of malolactic fermentation.

Maturation: Aged 12-16 months in large neutral barrels. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.73

Total SO2: 25ppm

Le Mas de Mon Père 'Un Brin de Folie' 2018

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Region: Languedoc

Appellation: Vin de France

Grapes: 100% Cabernet Franc

Average Vine Age: Cabernet Franc (18 years)

Altitude: 220m (720 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 19 hl/ha

Winemaking: Hand harvested and fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. The grapes are pressed after 12 days and the juice finishes fermentation in tank.

Maturation: Aged 6 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.7

Total SO2: 26ppm

Le Mas de Mon Père 'M Comme Je Suis' 2017

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Region: Languedoc

Appellation: Malepère AOP

Grapes: 50% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc

Average Vine Age: Merlot (19 years), Cabernet Sauvignon (15 years), Cabernet Franc (17 years)

Altitude: 220m (720 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: The grapes are hand harvested and separately fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. Depending on the variety, the grapes are pressed after 10-14 days and the juice finishes fermentation in tank. Blending of the 3 varieties occurs after the completion of malolactic fermentation.

Maturation: Aged 12-16 months in large neutral barrels. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.7

Total SO2: 25ppm

Le Mas de Mon Père 'Cause Toujours' 2017

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Region: Languedoc

Appellation: Vin de France

Grapes: 100% Malbec

Average Vine Age: 28 years

Altitude: Between 230m (755 feet)

Soils/Terroir: Clay-sandstone soils (argilo-gréseux)

Farming: Organic

Harvest: Hand harvested

Yield: 30 hl/ha

Winemaking: The grapes are hand harvested and fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. The grapes are pressed after 10 days and the juice finishes fermentation in tank.

Maturation: Aged 8-12 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.78

Total SO2: 30ppm

Le Mas de Mon Père 'C Comme Ça' 2017

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Region: Languedoc

Appellation: Vin de France (vines located 100km from the Domaine in Saint-Chinian)

Grapes: 100% Carignan

Average Vine Age: 110+ years

Altitude: 180m (590 feet)

Soils/Terroir: Clay-limestone (argilo-calcaire)

Farming: Organic

Harvest: Hand harvested

Yield: 20 hl/ha

Winemaking: The grapes are hand harvested and fermented whole cluster in stainless-steel tanks. Fermentation begins spontaneously, utilizing only the naturally occurring indigenous yeasts. To avoid over extraction there are no punch downs or pump overs. The grapes are pressed after 10 days and the juice finishes fermentation in tank.

Maturation: Aged 8-10 months in stainless-steel tanks. 1 month prior to bottling a low dose of sulfur is added. The wine is bottled unfined and unfiltered.

pH: 3.68

Total SO2: 22ppm

Producer Information

Domaine: Le Mas de Mon Père

Country: France

Region: Languedoc

Sub Region/Commune: Malepère (cellar and vineyards in the village of Arzens)

Size: 5.5 hectares

Farming: Organic

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Why Support Small Growers?

To us, it’s a simple truth that vignerons who apply biodynamic and organic practices have an intimate understanding of their vineyards and the raw materials (grapes) produced from each individual parcel. Perhaps it is unquantifiable, but this level of understanding almost always translates into something unique and delicious in your glass.