Clos de Natices Cabardes 2016

Loic et Melanie Galy, Le Clos de Natices, AOP Cabardes, Moussoulens, Aude, Occitanie, France, 2016

Comments on the appellation.

This wine: unspecified Cabardes blend, 2+1 technical cork, 14% abv, Moussoulens Boulangerie, but also at Adrian Mould, €9.50 (06/17)

Consumer tasting note: a strong ripe nose of red fruits, sweet vanilla, toasty and creamy with a touch of red liquorice morphing to black after some time; medium-full bodied, a smooth mouthfeel with unassertive tannins, with a palate of red plum juice and red cherry, vanilla and cinnamon, black berry and bees-wax. A medium-long length. Decant for 30 minutes or so.

WSET style tasting note
Appearance: clear and bright, deep intensity purple (on the cusp of ruby), showing tears.

Nose: clean, pronounced intensity, youthful, with aromas as they come, of spicy red plum juice, very low-key edge of toast, creamy, in a lactic sense stewed red cherry, touches of black berry and less so of black currant, warm bees-wax, a distant floral edge, touch of red liquorice, vanilla, black liquorice after some time.

Palate: dry, medium (+) acidity, ripe medium tannins, medium (+) alcohol, full body, velvety texture with a sense of sweetness in mid-palate, medium (+) intensity, with flavours of spicy red plum juice, vanilla, cinnamon, stewed ripe red cherry, touch of blackberry, warm bees-wax, a low-key hint of sweet oak. A medium (+)  length, with a fresh clean red plum and red cherry finish, edged with spice and bees-wax, with sweet vanilla on the end.

Quality: good, well-balanced fresh acidity with moderate ripe tannins, in keeping with alcohol and overall intensity; showing a youthful character with evidence of exposure to not-new or large format oak, with discrete toast and spicy notes, otherwise rich ripe berries – with a suspicion that an element of carbonic maceration has been applied; has some complexity, decent concentration, and a good length.

Drinking readiness/ageing potential: can drink now, but has potential for ageing, over say 2-3 years – has a sound acid-tannin structure, decent concentration and indicative length.

About citbp

I am interested in everything about wine, from site selection to tasting.
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