2009 Petit Manou, Médoc

SKU #1110453 Wine Spectator

 Black cherry and plum flavors show accents of herb, licorice and tobacco in this round red, which has light, firm tannins and a finish that mingles notes of iron and rose. Drink now through 2017. (Web-2012)

K&L Notes

The 2009 Bordeaux vintage is the greatest Bordeaux vintage I have had the pleasure of tasting out of barrel--and I have been going to Bordeaux to taste the new wines since 1985...The Médoc and Haut-Médoc regions of Bordeaux in particular made some spectacular values in 2009. Here is one of them. Owners Francoise and Stephane Dief are passionate newcomers to the wine world, and their enthusiasm shows in this value-priced crowd pleaser, the second wine of Clos Manou. Like its sibling, it is made in a new-wave, decidedly garage style, with tons of ripe raspberry fruit and smooth, silky tannins. Blended from 60% Merlot, 32% Cabernet Sauvignon, 4% Cabernet Franc, and 4% Petit Verdot aged for 12 months in one-year-old barrels (50% American and 50% French oak) and bottled without fining or filtration, this heady, unctuous red is ready to drink now. It has plenty of latent tannin to age well for many years, but with some airing the fruit covers the tannin, making it so enjoyable now with a steak dinner. Some blackberry and cassis aromas follow to the palate, making it fine and fruit upfront. Some spices are evident on the palate and the finish is lingering. My pick for value Bordeaux. (Clyde Beffa, K&L) This wine was also mentioned in the 2012 Saveur 100, highlighting Bordeaux Deals from the perfect 2009 and 2010 vintages. They wrote: "Or try the Petit Manou, a fascinating blend of Cabernet Sauvignon, Merlot, and Cabernet Franc with a plummy, slightly spicy touch of Petit Verdot."

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


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