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Aydie Ode dAydie Madiran Tannat 2013

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Winery Note:

Appellation : AOP Madiran

Terroir : The grapes come from vines planted on slopes which are:

• clayish-calcareous... Terroir de Saint Lanne
• clayish with a rounded pebbles... Terroir de Moncaup 

Grape varieties : Tannat

Vinification : Hand harvesting.
Vinification by separated plots and grape varieties. Cold pre-fermentation maceration (10 to 12°C) for 3 to 5 days in wooden tanks. Long maceration for 30 days. Vinification at 25°C. Extraction by pumping over. 

Aging : In oak tuns and wooden tanks (for 12 to 15 months). Bottling after aging for 20 months. 

Tasting : This wine is a deep, intense red. Elegant on the nose, with aromas of black fruits (blueberry and blackberry) dominating the hint of spice. A remarkable fullness on the palate, with tannic chewiness and unexpected roundness. The long finish has vanilla delicacy. A delightful wine, both powerful and elegant. It can easily be kept for 8 to 10 years.

Food and wine combinations : To be served with not only with traditional French dishes, but also variations in contemporary cuisine: leg of lamb, beef Burgundy. 

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Importer Note:

Laplace – a family firmly rooted in the Madiran terroir! Three generations have succeeded at Chateau d’Aydie since 1927. In the 1930’s, Frédéric Laplace was the first in the area to focus on viticulture in a countryside where mixed farming was very much the norm. In 1952, his son Pierre took over, continued planting vines and improving the vineyard and was responsible for the first estate-bottled wine at Chateau d’Aydie. The estate imposes itself as a leader in the Madiran appellation.

The typically Gascon Tannat grape is the cornerstone of the Chateau d’Aydie vineyards. Tannat based wines are aromatically rich with notes of dark and red berry fruit, as well as candied fruit. The estates’ Pacherenc du Vic-Bilh wines are made from local grapes, Petit & Gros Manseng. These white wines, both dry and sweet, are perfectly balanced and aromatically complex. These climatic conditions, along with the diversity of the terroirs make for wines with lots of character.

“These are truly wines for food; they’re not made for sipping in front of the TV” Jean-Luc Leplace Winemaker Ch. Aydie.

“Chateau d’Aydie is one of the most immaculately and professionally run domains in the whole of France,” Jefford The New France.

Additional Information

Volume (ml)750ml
Winemaking PracticesMostly Conventional Techniques
Vineyard PracticesOrganic/Biodynamic
Product typeWine Red Other Varietal
RegionSouth West France

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