October 17, 2020 - Interesting Manseng blend with medium acidity. Compacted palate.
November 16, 2018 - Du caractère, assez complexe, beurré un brin? Jaune paille, dense. Bien aimé, RQP +1
November 7, 2018 - Le vin affiche une belle robe brillante de couleur or. Il émane de jolies flaveurs de noix, d'amande verte, de citron, de miel et de pâte d'amande. La bouche est concentré, enveloppante et légèrement grasse, assez corpulente mais appuyé sur une belle acidité et une fine amertume qui donne du tonus et assure vigueur et équilibre. Le vin s'efface lentement sur une assez longue finale, laissant la bouche net. Prêt à boire! Fait penser à un blanc du Jura.
October 2, 2018 - Flagship dry white. Big and powered, with a wild herb note. And a savory garlic cracker note. But in to me in an interesting way. With a good core of acidity.
June 27, 2018 - La robe du vin est or profond et brillant. Il dégage des arômes de noix, d'abricots, d'amandes vertes et de fruits jaunes confits. La bouche est enveloppante et bien balancé par une acidité de moyenne intensité. Un jolie vin au profil semi-oxydatif, bien ficelé. Peut-être moins ma tasse de thé par contre.
December 5, 2016 - A blend of Petit Courbu and Petit Manseng. Aged for 15 months in 600-liter oak barrels. Tasted blind.
Pale golden yellow color. Very creamy nose with aromas of cooked cream, creamy richness and some crème brûlée. After the nose gets accustomed to the creamy notes, some more subtle elements come into play: sharp Granny Smith apple, some vanilla, a little bit of sweeter red apple, light sappy green tones, a hint of developed dried fruit character and a hint of buttery richness. The wine is very rich, full-bodied and chewy on the palate with remarkably focused and complex flavors of sweet, toasty oak, creamy richness, browned butter, tangy citrus fruits, some developed lemon marmalade character, a little bit of crunchy star fruit and a hint of caramel. The wine is remarkably bright and acid-driven for such a big and oak-driven wine with its bracing, lemony acidity. The finish is very long, rich and heavily oak-driven with powerful, complex flavors of tart green apples, sappy herbal greenness, creamy oak, browned butter, some vanilla ice cream tones, a little bit of sweet toasty oak spice, a hint of dried nectarine and a touch of caramel.
To my understanding they used large oak demi-muids for this wine not to make it "too oaky", which sounds pretty weird, seeing how ridiculously oaky this wine is. It feels very modern and heavily oak-driven in style, but I must admit that for such a wine it is impressively structured, balanced and complex in every possible way. At least for now the wine feels just too oaky and creamy for my taste, but as the wine seems to be all about cellaring potential, I guess it will be a whole different beast after another 10 years or so. I'd sit on the wine for some years more, seeing how promising it feels like.
October 1, 2016 - Beautiful golden color. A little floral and honeyed. Medium acid. Great value.
September 29, 2016 - I am very impressed with this wine from the South West France region. It is my first time with the Château, the Madiran/Pacherenc Du Vic-Bilh Sec region and both Petit Courbu (80%) / Petit Manseg (20%) grapes. Beautiful nose of ripe yellow fruits and honeydew. Slightly oaky but in a good way with great acidity in the palate and a finish that lasts forever. This wine slaps you like an Napa Chardonnay and then kisses you like a NZ Sauvignon Blanc, totally digging it.
September 7, 2016 - Nose clearly influenced by MLF and oak ageing in the vanilla, butter, mushroom, toasty nose. Ripe stone fruit and tropical fruit are also well defined. You could mistake it for a Chardonnay (the blend is Petit Courbu 80% and Petit Manseng 20%), but the palate is less heavy, with medium body and medium + acidity. Dry.
A serious white, with intensity and complexity.
August 25, 2016 - Or intense brillant.
Au nez, écorce de citron, noisettes, truffe, touche oxidative.
En bouche, citron confit, note d'oxidation, acidité bien dosé, longueur moyenne+, me rappelle un Rioja traditionel. J'aime, mais probablement pas pour n'importe qui. Bénéficiera de quelques années en cave.
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Après 5 jours au frigo, il est toujours solide. Ca se bonifiera et tiendra longtemps ce vin.