Description
The Mephisto cuvée from Domaine de l'Ecu
embodies a particular notion of finesse and delicacy in Cabernet Franc. Grown using biodynamic methods, vinified naturally, and
aged in old barrels and amphorae for 15 months,
the grapes produce an expressive and pleasing wine. Notes of small black and red berries mingle with hints of white pepper and spices. The palate is smooth, taut, velvety, rich and deep, yet never straying from its masterful delicacy. The tannic structure, still somewhat firm (but without the slightest harshness), will benefit from a brief decanting if you lack the patience to give it a few years in the cellar. Pair with a larded chicken in a casserole whilst young, and game birds in a few years’ time.
Tasting
The Mephisto cuvée from Domaine de l’Ecu impresses with its aromatic purity. A full, flattering, round and expressive nose, with notes of black and red berries – blackberry, strawberry and redcurrant – and hints of white pepper. A smooth attack, a taut yet charming mid-palate, tannins that are still firm but velvety, good volume, rich, deep and delicate, with finely chiselled fruit and notes of sweet spices.
In the vineyard, in the cellar
- Soils: 0.8 ha facing south-east on granite subsoil
- Grape variety: 100% Cabernet Franc
- Farming: Organic and Biodynamic
- Certified organic since 1975
- Demeter biodynamic certification since 1998
- Biodyvin biodynamic certification since 2014
- Work: ploughing and scarification of the soil. Green pruning.
- Harvest: 100% manual. Grapes received by gravity, no use of pumps.
- Yield: around 30 hl/ha
- Vinification: Destemming, vatting for 12 days. Pneumatic pressing, 100% fermentation with indigenous yeasts. No fining, no filtration.
- Ageing: in old barrels and amphorae for 15 months.
What to eat with the Mephisto cuvée from Domaine de l’Ecu?
- Larded chicken in a casserole
- Beef cheek terrine, brawn
- Mallard duck with a pan-fried medley of forgotten vegetables
- Hanger steak with caramelised shallots
- Veal liver deglazed with balsamic vinegar, mashed potatoes
- Meat cuts: roast beef, entrecôte, T-bone
- Game birds such as woodcock, pigeon pastilla
- Toast with black pudding and truffles
- Rabbit stew
- Pélardon des Cévennes, Chaource, Pont-l’Évêque
- A hare à la Royale in a few years’ time
