Château Peyros Madiran Magenta 2003

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Premier Wine & Spirits
Buffalo, NY (280 mi)
USD 12.99
750ml
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Well balanced and integrated and worth the price if you can match a dish to this powerful wine (it's not a summer sipper). Nose of cooling diesel,... Read more

There is a solid amount of wood here, but the fruit has weight enough for it. The tannins are dark, brooding in character, but they also support ri... Read more

The wines of Madiran, in the southwest of France, rely predominantly on the Tannat grape, which, as the name implies, has the potential for monstro... Read more

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User Reviews for Château Peyros Madiran Magenta

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Snooth User: dynowine
3956231,323
3.50 5
04/17/2010

Well balanced and integrated and worth the price if you can match a dish to this powerful wine (it's not a summer sipper). Nose of cooling diesel, hint of fruit, acid, and other volatiles. Acids and tannins leave a metallic fruity punch in your mouth. Red and black fruit. Needs decanting. Not as strong as some tannats given it's only about 60% tannat with other blenders (cab franc) (to be verified).


External Reviews for Château Peyros Madiran Magenta

External Review
Source: Premier Wine & Spirits
05/18/2011

There is a solid amount of wood here, but the fruit has weight enough for it. The tannins are dark, brooding in character, but they also support ripe and juicy fruits. With its dusty texture, this wine could certainly be aged for several years.


External Review
Source: Premier Wine & Spirits
01/04/2012

The wines of Madiran, in the southwest of France, rely predominantly on the Tannat grape, which, as the name implies, has the potential for monstrous, face-ripping tannins. However, the combination of the warm 2003 vintage, the addition of 40% Cabernet Franc and modern winemaking techniques has tamed the tannins in the Peyros to a downright velvety texture. The wine has wonderfully rustic and savory aromas of sour cherry, plum, smoked sausage, cedar, black pepper, rosemary and (I mean this in the best possible way) wet dog. Quite complex for the price, this wine is screaming for roasted duck breast or any other fatty meat. I highly recommend this for the Bordeaux or Tuscan wine enthusiast who wants to try something new. In fact, Irsquo;m hard pressed to think of a better wine at this price from either of those regions.


External Review
Source: Premier Wine & Spirits
05/18/2011

Crisp and fruity, with red plum and raspberry flavors, followed by some pleasant herbal and mineral notes on the firm finish. Drink now through 2011.


External Review
Source: Premier Wine & Spirits
01/04/2012

This unusual blend of 80% Tannat and 20% Cabernet Franc offers both complexity and lush fruit. Dark ruby color with scents of blackberry, gravel and sweet tobacco leaf. On the palate the wine is chewy and full, structured with fine tannins and a pleasant lift that keeps the wine fresh tasting. A wine for Cabernet or Bordeaux enthusiasts mdash; the fruit unwinds and perfumes the palate as the taste builds. Great balance and a long finish make this red potentially ageworthy.


External Review
Source: Premier Wine & Spirits
02/13/2012

Red plum, raspberry and sour cherry flavors fill this burly, rustic red. There's plenty of meat and mocha on the tannic finish. Drink now.


External Review
Source: Premier Wine & Spirits
01/04/2012

Hearty, dense family-style Gascon dishes beg for equally big-hearted red wines of substance and character. Duck, goose and pork play a prominent role in the local fare; the fat of all three is used as a flavoring and cooking medium. And for that, you canrsquo;t go wrong with the tannic reds of the Madiran district. With a high percentage of the thick-skinned black Tannat grape, and in this case, lesser amounts of Cabernet Franc, inky, long-lived Madirans provide the ideal pairing to Gasconyrsquo;s farmhouse stews and duck dishes.


External Review
04/18/2013

The wines of Madiran, in the southwest of France, rely predominantly on the Tannat grape, which, as the name implies, has the potential for monstrous, face-ripping tannins. However, the combination of the warm 2003 vintage, the addition of 40% Cabernet Franc and modern winemaking techniques has tamed the tannins in the Peyros to a downright velvety texture. The wine has wonderfully rustic and savory aromas of sour cherry, plum, smoked sausage, cedar, black pepper, rosemary and (I mean this in the best possible way) wet dog. Quite complex for the price, this wine is screaming for roasted duck breast or any other fatty meat. I highly recommend this for the Bordeaux or Tuscan wine enthusiast who wants to try something new. In fact, I’m hard pressed to think of a better wine at this price from either of those regions.


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