Mastassa's 2007 El Sarrat - half each Syrah and Mourvedre loves Mourvedre, and just bottled when I tasted it - continues in the bright, tart vein established by the other Matassa reds. Cherry, plum, bay leaf, beef blood, and wood smoke in the nose usher in a palate whose soothing textural polish and underlying sense of stuffing nicely balance its extreme fresh-fruit brightness. This finishes with remarkable sheer refreshment, salinity, pungent smokiness, and vividly fresh fruit. It will be fascinating to watch it evolve, and although I confess to perplexity as to the destination, I am sure at least 5-6 years will be needed to get there. South African-born and -trained Tom Lubbe arrived to do a stint at Gerard Gauby and fell in love with Roussillon - and with his wife (and Gauby's daughter) Nathalie. In 2001, the couple established their decidedly low-tech domaine. (Sam Harrop - a New Zealand-trained oenological consultant and M.W. well-known for his work on the Loire - is the third, largely hands-off partner in this venture.) Lubbe's biodynamic methods and experimental spirit are in the Gauby mode, but the vinous results are utterly unique, with more than two-thirds of production consisting of distinctively delicious whites. Virtually all of Lubbe's wines stay below 13% alcohol. They also keep quite low pHs, thanks, Lubbe avers, to his care and rejuvenation of the soil. He says he took it as a great compliment when he was falsely accused of having acidified his 2003s! (Incidentally, Lubbe has begun a joint project with Domaine de Majas in cool, high-elevation Caudies de Fenouilledes under the label -Three Trees.- The three wines - designed to sell at a very modest price - looked promising early-on though very bright and, I thought, in need of settling down. Hopefully they will arrive in the U.S. market in time to be reviewed in our August -values- issue.)Importer: Ibanez Pleven Offerings, New York, NY; tel. (917) 613 1793.