"Our signature cuvée since we started 20 years ago! Mocha, ginger, sweet spices, thyme, white pepper, blackcurrant... A true journey. In short: elegance and brilliance." — Mas de la Séranne.
Le Clos des Immortelles is the founding cuvée and the one that best defines Mas de la Séranne — the one that has accompanied the estate since its creation by Jean-Pierre Venture in 1998 in Aniane, northwest of Montpellier, at the foot of the Séranne hills. Its name pays homage to the wild immortelle flowers that grow in the garrigue adjacent to the vineyards and bloom every year in May—a symbol of the estate’s philosophy, integrated into its natural environment.
Jean-Pierre Venture—former president of the Terrasses du Larzac appellation, which he helped establish—cultivates 17 hectares of vineyards across three distinct terroirs, in the process of converting to organic farming since 2009. Always wearing his Languedoc cowboy hat, he has successfully promoted this appellation, now in full swing, which is distinct from the generic Languedoc appellation. "For winemaking, we use small, low-capacity tanks, ranging from 7 to 60 hl, to enhance the expression of each grape variety and each terroir. Our winery was designed to operate by gravity to ensure gentle handling of the grapes and wines, without over-relying on pumping. We work our red wine vats by gently but surely punching down the cap."
Le Clos des Immortelles is a blend of six grape varieties—Syrah (25%), Cinsault (25%), Mourvèdre (25%), Grenache (10%), Morrastel (10%), and Carignan (5%)—grown on ancient terraced soils in the Hérault region, composed of gravel from the lower slopes and yellow marl. This terroir, situated between the three levels of the Larzac limestone plateaus, is part of an area that has been a monastic center since the 8th century, centered around Aniane, where two beautiful churches from the 12th and 17th centuries still stand today.
The winemaking process combines traditional fermentation with extended maceration—gentle, regular punching down in small-capacity vats to ensure gradual and controlled extraction. Aging lasts 13 months in oak barrels from the Allier and Centre regions, holding 1 to 3 vintages—a proportion of used wood that adds structure and complexity without ever overpowering the fruit or the terroir.
The 2024 vintage presents a purple-red color with violet highlights. The nose opens with immediate complexity and great richness—notes of mocha, licorice (zan), sweet spices, thyme, white pepper, and blackcurrant, “a whole journey.” The palate is opulent, full-bodied, and fresh all at once, with chocolatey notes, a hint of peppery spice, silky tannins, beautiful texture, and a lovely, lingering finish. "Plenty of volume and elegance, full-bodied and fresh, with a licorice finish." A great wine for aging, ready to drink after decanting but will reach its full potential in 1 to 2 years, and can be cellared for up to 5–7 years.
Serve at 18°C; decant before tasting. Pairings: spicy or sauced meats, game, stews, lamb tagine, uncooked pressed cheeses (Cantal, Saint-Nectaire, Tomme de Savoie, Ossau-Iraty). Aging potential: 5 to 7 years.
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