Description
Damien Bonnet surprises us once again at Domaine de Brin with this whole-bunch maceration of Mauzac in a stoneware jar. The bouquet is sublime: citrus peel, mandarin, orange blossom, fresh grass… On the palate, it is delicately peaty and slightly spicy, underpinned by a savoury and lively minerality. On the finish, the subtle tannic structure leaves a delicate hint of bitterness. The ideal companion for well-matured cheeses or a braised shank.
In the vineyard
- 100% Mauzac (the majority of which comes from a plot planted in 1945)
- Very stony clay-limestone soil, south-facing, altitude 280m
- Natural grass cover and sowing of green manure between the rows during the winter, with shallow tillage before the summer heat
- Multiple manual and mechanical operations throughout the year to ensure the grapes are well-aerated, healthy and fully ripe
- Pruning, debudding and suckering according to Poussard principles, respecting the vine’s sap flow
In the cellar
- Manual harvesting of the grapes according to the optimal ripeness of the grape varieties
- Spontaneous fermentation with indigenous yeasts
- Vinification is carried out in the same way as for a red wine, with maceration of the berries for around 15 days
- The wine is aged for 12 months in 1,000-litre stoneware jars. Thanks to its low porosity and thickness, this container allows for extended ageing whilst preserving the characteristics of the grape variety and the terroir
- The wine is aged without sulphur, with very low sulphiting prior to bottling without filtration
What to eat with a Mauzac maceration from Domaine de Brin?
FOOD & WINE PAIRING
:
- Chicken tagine
- Braised shank
- guinea fowl with cabbage
