Madiran is one of my all-time favourite reds and my favourite region for French reds. Opened this one to enjoy alongside the herbed leg of lamb roast that I prepared for supper.
13.5% alc. Very dark, saturated garnet with a ruby-black hue; only partially translucent. Deep and brooding appearance with slow, deliberate legs that drop ponderously with every swirl. Reticent medicinal-black-cherries, licorice, raw meat and violets on the nose. Big, prickly acidity coupled with fierce tannins and tons of grip. The Vintages write-up wasn't kidding to indicate that this was a wine to lay down (generally I buy the ones that are supposed to be laid down as an indicator of gutsiness; I rarely age these beauties). Fierce and grippy with a very slight hint of bitterness, this is a truly superb red. Fine-quality oak makes itself known only between the mid- and aft-palate; there is no overt woodiness to the nose. Fantastically - beautifully, properly - dry; drying, grippy tannins on the finish.
If you like to give tannic reds some time to evolve, you could set this wine aside at least a decade and you'd likely find a smoother, more velvety red with plenty of integration. I love its youthful grittiness. This was $18.95 at Vintages.
Last edited by Paul B.
on Tue Apr 25, 2006 6:14 pm, edited 1 time in total.