2024 Technical Specifications
Classification AOC Côtes du Marmandais
Region Cotes du Marmandais
Soil Clay-silt soil over calcareous-clay subsoil
Fermentation Vessels Open concrete tanks
Carbonic Maceration Yes
Unfined Yes
Production Details Merlot and Cabernet Franc were destemmed and held in open concrete tanks for 8–10 days with gentle extraction; Abouriou was placed in tank as whole clusters and underwent semi-carbonic maceration. Maturation comprised 10 months in foudres and previously used barrels, followed by one month in concrete. Bottled without fining and with light filtration.
Food Pairing Aperitif and substantial dishes
Sources: rezin.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 40% Cabernet Franc, 40% Abouriou, 20% Merlot
Classification AOC Côtes du Marmandais
Region Cotes du Marmandais
Soil Clay-silt soil over calcareous-clay subsoil
Fermentation Vessels Open concrete tanks
Carbonic Maceration Yes
Unfined Yes
Production Details Merlot and Cabernet Franc were destemmed and held in open concrete tanks for 8–10 days with gentle extraction; Abouriou underwent whole-cluster semi-carbonic maceration. Maturation comprised 10 months in foudres and previously used barrels, then one month in concrete. Bottled without fining and with light filtration. Bill Zacharkiw’s review reproduced in the sheet recommends serving at 14–16°C.
Tasting Notes Fruity, fresh, crunchy and round, supported by a delicate tannic structure
Food Pairing Aperitif, pork roast with chutney, ratatouille, cassoulet, confit or duck breast
Sources: rezin.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 40% Cabernet Franc, 40% Abouriou, 20% Merlot
Classification AOC Côtes du Marmandais
Region Cotes du Marmandais
Soil Clay-silt soil over grey-clay subsoil
Fermentation Vessels Open concrete tanks
Carbonic Maceration Yes
Unfined Yes
Production Details Merlot and Cabernet Franc were destemmed and held in open concrete tanks for 10–15 days with gentle extraction; Abouriou underwent whole-cluster semi-carbonic maceration. Maturation comprised 10 months in foudres and previously used barrels, followed by one month in concrete. Bottled without fining and with light filtration. A 2019-specific review reproduced in the sheet says part of the fruit was purchased; Bill Zacharkiw recommends serving at 14–16°C.
Tasting Notes Fleshy, vibrant and expressive, with blackberry, blueberry, blackcurrant, smoked-meat, spice and dark-earth notes; fine tannins and a fresh, savory finish
Food Pairing Aperitif, charcuterie, grilled white meat, pork roast with chutney, ratatouille, cassoulet, confit or duck breast
Sources: rezin.com ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties 40% Abouriou, 40% Cabernet Franc, 20% Merlot
Classification AOC Côtes du Marmandais
Region Cotes du Marmandais
Soil Clay-silt soil over grey-clay subsoil
Fermentation Vessels Open concrete tanks
Indigenous Yeast Yes
Carbonic Maceration Yes
Bottling Date Late November 2017
Unfined Yes
Production Details Merlot and Cabernet Franc were destemmed and held in open concrete tanks for 10–15 days with gentle extraction; Abouriou underwent whole-cluster semi-carbonic maceration. The wine matured for 10 months in foudres and previously used barrels, then one month in concrete, and was bottled without fining after light filtration.
Tasting Notes Fruity and fresh, with crunchy, rounded fruit and a delicate tannic structure
Food Pairing Aperitif and substantial dishes
Sources: eliandaros.fr ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties 40% Abouriou, 40% Cabernet Franc, 20% Merlot
Classification AOC Côtes du Marmandais
Region Cotes du Marmandais
Soil Clay-silt soil over grey-clay subsoil
Fermentation Vessels Open concrete tanks
Carbonic Maceration Yes
Bottling Date Late November 2016
Unfined Yes
Production Details Merlot and Cabernet Franc were destemmed and held in open concrete tanks for 10–15 days with gentle extraction; Abouriou underwent whole-cluster semi-carbonic maceration. Maturation comprised 10 months in foudres and previously used barrels, followed by one month in concrete. Bottled without fining and with light filtration.
Tasting Notes Fruity and fresh, with crunchy, rounded fruit and a delicate tannic structure
Food Pairing Aperitif and substantial dishes
Sources: eliandaros.fr ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties 40% Abouriou, 40% Cabernet Franc, 20% Merlot
Classification AOC Côtes du Marmandais
Region Cotes du Marmandais
Soil Clay-silt soil over grey-clay subsoil
Fermentation Vessels Open concrete tanks
Carbonic Maceration Yes
Bottling Date Late November 2015
Unfined Yes
Production Details Merlot and Cabernet Franc were destemmed and held in open concrete tanks for 10–15 days with gentle extraction; Abouriou underwent whole-cluster semi-carbonic maceration. Maturation comprised 10 months in foudres and previously used barrels, followed by one month in concrete. Bottled without fining and with light filtration.
Tasting Notes Fruity and fresh, with crunchy, rounded fruit and a delicate tannic structure
Food Pairing Aperitif and substantial dishes
Sources: eliandaros.fr ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties 40% Abouriou, 40% Cabernet Franc, 20% Merlot
Classification AOC Côtes du Marmandais
Region Cotes du Marmandais
Soil Clay-silt soil over grey-clay subsoil
Fermentation Vessels Open concrete tanks
Carbonic Maceration Yes
Bottling Date December 2014
Unfined Yes
Production Details Merlot and Cabernet Franc were destemmed and held in open concrete tanks for 10–15 days with gentle extraction; Abouriou underwent whole-cluster semi-carbonic maceration. The wine matured for 12 months in foudres and previously used barrels and was bottled without fining after light filtration.
Tasting Notes Fruity and fresh, with crunchy, rounded fruit and a delicate tannic structure
Food Pairing Aperitif and substantial dishes
Sources: eliandaros.fr ↗ · Compare this vintage
2011 Technical Specifications
Grape Varieties 50% Merlot, 30% Abouriou, 20% Cabernet Franc
Classification AOC Côtes du Marmandais
Region Cotes du Marmandais
Soil Clay-silt soil over grey-clay subsoil
Fermentation Vessels Open concrete tanks
Indigenous Yeast Yes
Carbonic Maceration Yes
Bottling Date Early December 2012
Unfined Yes
Production Details Fruit was sorted in the vineyard and again on a sorting table at the winery. Merlot and Cabernet Franc were destemmed and held in open concrete tanks for 10–15 days with gentle extraction; Abouriou underwent whole-cluster semi-carbonic maceration with indigenous yeasts. The wine matured for 12 months in foudres and old barrels and was bottled without fining after light filtration.
Tasting Notes Fruity and fresh, with crunchy, rounded fruit and a delicate tannic structure
Food Pairing Aperitif and substantial dishes
Sources: eliandaros.fr ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2311902 | — | — | wine-searcher.com ↗ |