Lionel Osmin, Madiran, Mon Adour, AOP, 2016, Süd-West Frankreich
|Article:||2016 Madiran Mon Adour AOP Lionel Osmin|
|Growing area:||Southwest France|
|Classification:||Appellation d'Origine Protégée|
|Producer:||Lionel Osmin et Cie|
|Grape variety:||70 % Tannat, 20 % Cabernet Franc, 10 % Cabernet Sauvignon|
|Description:||Very deep, black, brilliant colour. Aromas of red and black fruits (blueberry, blackberry, cherry) as well as a touch of mocha. Concentrated and powerful mouth aroma, but its tannins remain silky and very much coated. The aromas are the same as those on the nose. The finish is lingering.|
|Residual sugar:||< 0.6 g/l|
|Drinking temperature:||16 - 18 °C|
|Drink recommendation:||Perfectly with autumn and winter cuisine, with red meat as well as all types of duck dishes. It also goes with a great many French cuisine dishes: leg of lamb, confited duck (confit de canard), boletus mushroom (cèpe) omelette, coq au vin, game terrines, pigeon casserole (salmis de palombes), beef Burgundy, cassoulet, Pont l'Evèque cheese, Pyrénées ewe-milk cheese, etc.|
|Awards:||Gold medal - MUNDUSvini 2014, Vintage 2011|
On the East/West slopes in a curve of the Adour river, the Madiran AOC offers this wine essentially made with Tannat grapes. A dark ruby colour, dense and lingering, its unique style comes from this exceptional grape variety: rich, dense, powerful, this wine is remarkably long-lasting on the palate.
Terroir: The appellation nestles in a bend of the Adour river and its vineyards extend over three parallel slopes facing North-South. This river reaches the ocean at Bayonne, forming a geological barrier because to the North beyond, there are no more “fertile” soils from Pyrénées erosion, but rather sandy soils. On the West slopes, the soils are eroded and often have calcareous emergences. The East slopes are protected from the dominant winds and
the best soils are found halfway up. For the Cuvée Mon Adour, we chose lots on the Viella and Maumusson-Laguian lands.
Climate: Warm microclimate with significant oceanic influence; in this connection the Adour is a natural barrier against precipitation coming from the North and West.
Vinification and aging:
Hand and machine harvesting in early October, with particular attention to the harvest dates because the optimal maturation period for Tannat is very brief. Pre-fermentation cold maceration to increase aroma depth and extract the best tannins from the skins. Controlledtemperature alcoholic fermentation (25°C) and maceration for about three weeks. The grapes are vinified separately, with gentle controlled extraction. The malolactic fermentation in tanks is followed by an aging of 10 months (including 40% in wood) to mature the various batches and obtain silky tannins. The blend of different origins is done just before this aging. Bottling 18 months after harvest.
|Country of origin:||France|
|Company:||Lionel Osmin et Cie|
|Address:||14 rue des Bruyères - ZI Berlanne 64160 Morlaas France|