Aydie Ode dAydie Madiran Tannat 2013

Tasting Notes

clayish-calcareous... Terroir de Saint Lanne clayish with a rounded pebbles... Terroir de Moncaup Grape varieties : Tannat Vinification : Hand harvesting.Vinification by separated plots and grape varieties. Cold pre-fermentation maceration (10 to 12oC) for 3 to 5 days in wooden tanks. Long maceration for 30 days. Vinification at 25oC. Extraction by pumping over. Aging : In oak tuns and wooden tanks (for 12 to 15 months). Bottling after aging for 20 months. Tasting : This wine is a deep, intense red. Elegant on the nose, with aromas of black fruits (blueberry and blackberry) dominating the hint of spice. A remarkable fullness on the palate, with tannic chewiness and unexpected roundness. The long finish has vanilla delicacy. A delightful wine, both powerful and elegant. It can easily be kept for 8 to 10 years.Food and wine combinations : To be served with not only with traditional French dishes, but also variations in contemporary cuisine: leg of lamb, beef Burgundy.

The typically Gascon Tannat grape is the cornerstone of the Chateau d'Aydie vineyards. Tannat based wines are aromatically rich with notes of dark and red berry fruit, as well as candied fruit. The estates' Pacherenc du Vic-Bilh wines are made from local grapes, Petit & Gros Manseng. These white wines, both dry and sweet, are perfectly balanced and aromatically complex. These climatic conditions, along with the diversity of the terroirs make for wines with lots of character.