Lionel Osmin, Cahors, Malbec, AOP, 2016, Süd-West Frankreich
|Article:||2016 Cahors AOP Lionel Osmin|
|Growing area:||Southwest France|
|Classification:||Appellation d'Origine Protégée|
|Producer:||Lionel Osmin et Cie|
|Grape variety:||100 % Malbec|
|Description:||Sustained colour, dark crimson, practically black. Nice and expressive intensity on the nose, with notes of black fruits (black currant, blackberry, blueberry), sweet spices (cinnamon, vanilla), a touch of cocoa and a beautiful cigar box scent. Sumptuous mouth aroma, the coated tannins making it velvety. The finish lingers with a sensation of richness.|
|Drink recommendation:||This full, rich red wine can be combined with many French cuisine dishes, including: pan-fried mushrooms, meat fondues, truffled fattened hen, confited duck, coq au vin, grilled beef rib steak, tournedos, matured cheeses, Camembert, etc.|
Among the meanders of the Lot, which keeps the local climate temperate, nestles the Cahors AOP vineyards, the native lands of the Malbec grape. This deep dark crimson wine, almost black with dark purple tints, has powerful, complex aromas of black fruits (blackberry, black currant, black cherry) and spices (liquorice, cinnamon or cocoa). The palate enjoys silky tannins.
Terroir : The Cahors appellation has two great kinds of lands:
- the terraces distributed along the Lot Valley;
- the Causse: the limestone plateau overlooking the valley. The shallow soils are
sensitive to drought but produce very spicy aromas. For this red wine, we select plots on the second and third terraces (those of the highest quality) and on the Causse.
Climate : Already continental, the AOC Cahors climate has the advantage of the Lot meanders for thermal regulation, which temper the valley's winter chill and summer heat. In autumn, the Lot is also a natural barrier against precipitation from the North.
Vinification and aging :
Hand and machine harvesting in early October, with particular attention paid to the harvest date for Malbec's special requirements. Pre-fermentation cold maceration to increase aroma depth and extract the best tannins from the grape skins. Controlled-temperature alcoholic fermentation (25°) and maceration for about three weeks. Gentle, controlled extraction. The malolactic fermentation in tanks precedes a 10-month aging (a quarter of which is in wood) to mature the various batches and obtain silky tannins. Blending of the various origins after this aging and two months before bottling.
|Country of origin:||France|
|Company:||Lionel Osmin et Cie|
|Address:||14 rue des Bruyères - ZI Berlanne 64160 Morlaas France|