Chateau Clos Maou Petit Manou (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2020
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Country
France
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Region
Bordeaux
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Sub-Region
Medoc
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Grape
Cabernet FrancCabernet SauvignonMerlot
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Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
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ABV
14%
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Food Pairing
Lamb ChopsSteakBurgers
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Vegan Friendly
Yes
Françoise and StĂ©phane Dief were driven by their passion for wine to produce wines they love to drink and that others would appreciate as well. They are part of the Bordeaux “garagistes” winemaking movement where they literally turned their garage into a makeshift wine cellar and made their first wine 1998 and made just 600 bottles produced.
Since that first vintage, the couple started managing estate wineries to fund the purchase of more vineyards. They are still a very small operation, with about 18 hectares under vine. They have also invested in their winemaking facility and their equipment in order to produce high quality wines in the style that they personanally love. Some of these improvements include, a fully restored 600-sq.m. fermentation cellar in the village of Saint-Christoly de MĂ©doc, two environmentally-friendly wine storages cellars providing the ideal environment to age wine and equipped with concrete eggs and terracotta amphoras.
Tasting Notes
This is an ppulent and ripe wine offering blackberry, cassis and dark-chocolate aromas and flavors with fine grained tannins and juicy acidity. Drinking well now and has the structure to develop well in the cellar. Enjoy with a perfectly grilled steak, a juicy gourmet burger, lamb chops or a selection of good cheeses.
Method
A blend of 83% Merlot, 14% Cabernet Sauvignon, 3% Cabernet Franc. The grapes are grown organically in Saint-Christoly de Médoc & CouquÚques and planted to 9,000 to 10,000 vines/ha on a mix of soils; clay, gravel, limestone and sand. Hand harvested and sorted twice before and after destemming, on a vibrating sorting table and gently pumped into tanks. The temperature of each tank is then reduced to 10° for 48 to 72 hours, pumping over, pressing in vertical press. Malolactic fermentation in vats for 5 months. The must is entirely matured in French oak (50% one-year-old, 50% two-year old) for 12 months. No fining.
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