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(2018) From winemaker Hervé Fabré, who has spent decades making Malbec in Argentina before buying this estate in Cahors, in his French homeland. It's a wine that has soaked up its oak barrel-ageing effortlessly, the nose dominated by blueberry and cassis, a dark black plum edge, and lovely notes of Malbec's more floral and feminine side too, elegant, peppery and gently lifted. Like its little brother, the Mission de Picpus, the super-fruity, peachy edge to the palate is delightful, here set against much more substantial tannins, darker, more savoury fruit, and good acid structure, suggesting this will age well for a decade or more.
(2014) Fruit comes from Vigoroux's own vineyards in Châteaux de Haute-Serre and Mercuès, the vines between 27 and 35 years of age. Haute-Serre sits on a plateau above the Lot Valley floor, with plentiful sun exposure. It has a rock-strewn surface with two feet of red clay and iron concretions over limestone and patches of blue clay. Mercuès is on the third terrace of the Lot, with sandy-clay soils which are poor and have excellent drainage. Lovely colour, very dense and flowing, bright violet/crimson. Very fine nose after 18 months in 50% new, 50% one-year old French oak barrels. Really nice aromatics, creamy and rounded but there's a herbal spice and leafiness, a touch of floral. On the palate the tannins are grippier and tighter than the Argentinean tannins, but it has a savoury, earthy character as well as the very sweet and ripe fruit. Delicious hints of violet and tight kirsch flavours, the purity of the fruit is excellent and it still has structure and acidity at its core.
(2013) Dense and vivid crimson/purple. Beautiful fruit: essence of creamy liquidised cherry and blackcurrant, infused with vanilla and clove. The oak beautifully harmonious. On the palate no disappointment, as a weight of silky, sweet and refined berry fruit matches with dry but fine tannins and elegant acidity. Gorgeous stuff, and showing Malbec's elegance.
(2013) A touch of gravy browning to the darkly-framed, meaty black fruit. Quite a dense and muscular style, though the palate has very good fruit sweetness and a really juicy appeal, the spicy clove and pepper of the finish against tight, spicy tannins and good acidity not hugely complex, but delivering a good mouthful of honest Cahors.
(2013) Lovely nose again, the exotic spice of the oak framing pretty creamy red fruit, a hint of something mineral. On the palate a drier tannin structure, big, broad tannins are well managed and ripe, but coat the mouth. Very dry and savoury, but the quality of the fruit is undeniable and this is long and balanced.
(2013) Charcoal and schist here, a meaty nose with a lot of char from the oak, but tight and concentrated fruit too. Dark and dramatic. The palate has a lot of creamy and sweet fruit, really quite smooth, juicy and delicious, well up to the tannins and the acidity providing lovely freshness. Big and muscular, but very delicious.
(2013) Twenty months in all new oak, harvested at only 15hl/ha and given 60 days of cold soaking pre-ferment. Wonderfully fresh and vital - quite reminiscent of top Argentine Malbec in style (think Achaval Ferrer, Finca Sophenia), hugely creamy, dense and sweet. Deliciously creamy and sensory stuff from vines grafted onto original pre-Phyloxerra roots of ancient Malbec.
(2013) Has an inky character on the nose, a touch of that dry, pastille and watercolour paintbox character, the fruit cherry-like and bright, the spicy oak subtle in the background. On the palate this bursts with juicy, youthful fruit, very nicely pitched against the acidity and tannins. This dries the mouth in the finish, but certainly needs some time and is very nicely balanced indeed.
(2013) Quite an elegant, violet-touched cherry fruit here, it has concentration and intensity, but there's a little bright edge that is very pleasing. A minty touch to the oak adds to the plush but creamily vibrant picture. Really creamy and dense on the palate, this is a big wine and a plush one, coating the mouth with sweet, dry fruit and extract, plenty of spice and alcohol, but overall it is very successful - crying out for a steak and modern in style, and well done.
(2013) >From next year this wine will be aged in amphora, small 150-litre red clay amphorae made in Toulouse from local clay. Very juicy stuff, this is deliciously black fruited and has energy and structure to spare. A really 'alive' wine with a lovely focus. The estate is in its last year of organic certification, and is moving to biodynamic farming.
Displaying results 0 - 10 of 42