2018 Chatteau Bouscasse Madiran
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Tasting notes
Full bottle 1,318 g. A blend of Tannat, Cabernet Sauvignon and Cabernet Franc. Made by Alain Brumont and Antoine Veiry. Vines planted on red and yellow clays on limestone. Vines 25–100 years old. Short pre-fermentation cold maceration, fermented at 22–26 °C, up to 45 days total skin contact. 12 months in barrel followed by 2 years in foudre. Bottling after 36 months of ageing and then 2 years in bottle at least before release. pH 3.74. Deep garnet. Leathery black cherry and cassis aromas, blackberries and lead pencils. Chewy-chocolate-like tannins, more dark chocolate than milk, lots of freshness allied to an underlying power that is settling down nicely as the wine evolves on the bottle. Chalky texture on the finish with a darkly elegant finish. Still has a way to go but is perfect now for the table. (JH)
Critic scores
Julia Harding MW, jancisrobinson.com
Yohan Castaing, Wine Advocate
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The 2018 Château Bouscassé, the first crafted entirely by Antoine Veiry, is a blend of 60% Tannat, 20% Cabernet Franc and 20% Cabernet Sauvignon matured 36 months in 20% new oak barrels. It displays a complex, spicy bouquet with aromas of plum, licorice, black fruits and dark wild berries. Medium to full-bodied, concentrated and layered, the wine tastes like the essence of Madiran with structuring, refined, velvety tannins and a seamless palate. It has a long and generous finish, making it a wine with a remarkable potential for aging (15-20 years and more).