Monbazillac M 2008

A sweet complexity

The colour is golden, almost straw-coloured. The nose is complex, with notes of white fruits, toasted bread and mocha. The mouthfeel is generous, silky and rich, with a hint of acidity giving lightness, a good compromise between richness, sugar and subtleness. The final is marked by roasted aromas with hazelnut touch. There is a great cellaring potential, our Monbazillac can be drunk young with its freshness and crunchy fruits aromas, or older, after 15-20 years, with more complex and concentrated aromas.

It is an excellent gastronomy wine which permit the most audacious food-pairing. At 7-8°C for aperitif, with foie gras, white meat such as poultry Blanquette or even a dry fruit tagine. It also matches very well with strong cheese (Roquefort), dessert with red fruits or even with sweet and salted food such as a duck in orange sauce.

Wine-making : Long pressing (3 hour cycles). Fermentation in 400 Litres new oak barrels with indigenous yeasts. Ageing in the same barrels during 2 years. With such big barrels, the wine is less in contact with the oak and so less flavoured by it. Thanks to its long time ageing, this wine is naturally stable and we have just done very light splicing and filtration.