BruMont Tour Bouscasse Madiran (2011)

BruMont Tour Bouscasse Madiran (2011)

Tour Bouscasse from Vinhuset Les Vignobles Brumont is beautiful and inviting in the glass with aromas of blackberries and blueberries that flow up from the glass and give depth to the taste, which is supported by soft and well-developed tannins. The aftertaste is pleasant and persistent, a wine that loves spicy dishes, duck breast and red meat.

Scent: Here are blackberries and blueberries flowing out of the glass.
Taste: and gives depth to the taste, which is supported by soft and well-developed tannins. The aftertaste is pleasant and persistent.
Serving suggestion: Perfect companions for spicy dishes, duck breast and red meat.
Serving temperature: 16-18°C

The wine:

Tour Bouscasse Madiran is made from Tannat, Cabernet Sauvignon and Cabernet Franc. The grapes come from vines that are 15-20 years old and grow in soil consisting of clay and limestone as well as pebbles containing iron and manganese. Only natural fertilizers are used. After pressing, the grapes are macerated for three to six weeks. The wine is fermented at 28ºC, and after fermentation the wine is stored in wooden barrels.

The wine house:

Alain Brumont takes great pride in living and growing his grapes in harmony with nature, respecting and listening to the surrounding environment, therefore he does not use pesticides and with vineyards located 100 km from the nearest possible source of pollution, the pollution of both water and fields is limited. Alain Brumont is able to use his own methods to give the wine the expression he wants. He observes the environment, experiments in all possible ways, because he has a desire to extract the substance from the vineyards and fill it in bottles. Thus, whoever drinks his wine gets an impression of the surroundings in which the grapes were grown. The selection of the grapes already starts in the vineyards before the harvest. The bunches of grapes are thinned so that only the bunches that are at the same stage of ripening are left behind. Likewise, many of the leaves are removed to give the grapes as much sun as possible.

Alain Brumont's high standards for quality continue in the winery, where hygiene is top notch. Here the grapes are sorted before pressing. During maceration, the wine is not pumped over the grape pomace, but the pomace is pushed into the wine as if stepped on.