Old vine Tannat, but vinified for drinking now - full of spicy black fruit
Simon of Domaine Capmartin has dusted off the historic traditions of Madiran and Pacherenc de Vic-Bil into a new, more progressive age. He has set about significant changes amongst the vines and in the winery leading to his own unique versions of these truly exceptional AOP wines. Certified organic for the best part of a decade, Simon is now striving further with his sights firmly set on Biodynamic certification.
Natural, low intervention winemaking are the watchwords. No added sulphur, all wild ferments and aiming for light tannins makes for previously unknown modern, fresh and delicious Madiran Tannat. The unique white blend of AOC Pacherenc de Vic-Bilh, made in part with the rare and cherished Petit Corbu variety, is wonderfully complex and a food friendly wine that will no doubt inspire sommeliers.
The Tannat vines age from 10 to 20 years old. Clay gravel and silicious soils support East and North facing rows of vines. The yield is around 40 to 50 hl/ha. Plants are sewn under the rows to avoid soil compaction as well as nutrient contribution, alternated by tillage or natural grassing every other row if necessary. Pruning is simple guyot, and some leaves are removed to improve the light under the canopy. The grapes are destemmed and then pressed half way through the fermentation for less extraction. Alcoholic and malolactic fermentation is completed in concrete tanks and then aged for 12 months before bottling.
Tasting Note: Very dark in colour, the nose has restrained black fruit, floral notes, toasted oak and is pretty intense. The palate is full and firm with blackberry and blackcurrant fruit in abundance. This is followed by warming spice and toasted oak, finishing with lingering spice and more black fruit.