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Ch�teau d'Aydie Cadet de Gascogne Vdp du Gers 2007

Winemaker's Notes:

The Laplace family, owners of Chateau d'Aydie, are among the region's top producers. The family's ancestor Frédéric Laplace is one of Madiran's pioneers, who managed to raise the profile of the appellation to a worldwide audience. He was also behind the creation of the appellation in 1948. Aramis (as this cuvée is sometimes known), a vin de pays, is made from 40% Cabernet Sauvignon, 20% Cabernet Franc and 40% Tannat. It may be the mere cadet to Laplace's musketeerial Madiran, but it has buckets and bouquets of élan and panache of its own. The colour is a vivid purple and the nose playfully confidential revealing depth behind the aromatic primary fruit and suggesting notes of roasted coffee beans, dark chocolate, with black currants and plum. The wine is firm and fresh, smoky, savoury and definitely moreish. The finish has firm and gripping tannins that linger. Time to dig out that tin of goose or duck fat that you bought ages ago and still haven't used to roast some serious potatoes to accompany a confit of duck.

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Member Reviews for Ch�teau d'Aydie Cadet de Gascogne Vdp du Gers

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Snooth User: matmerry
80699916
2.50 5
08/22/2011

トムクルーズ贔屓、重厚でタンニンが思いステーキに合う¥2000



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The Laplace family, owners of Chateau d'Aydie, are among the region's top producers. The family's ancestor Frédéric Laplace is one of Madiran's pioneers, who managed to raise the profile of the appellation to a worldwide audience. He was also behind the creation of the appellation in 1948. Aramis (as this cuvée is sometimes known), a vin de pays, is made from 40% Cabernet Sauvignon, 20% Cabernet Franc and 40% Tannat. It may be the mere cadet to Laplace's musketeerial Madiran, but it has buckets and bouquets of élan and panache of its own. The colour is a vivid purple and the nose playfully confidential revealing depth behind the aromatic primary fruit and suggesting notes of roasted coffee beans, dark chocolate, with black currants and plum. The wine is firm and fresh, smoky, savoury and definitely moreish. The finish has firm and gripping tannins that linger. Time to dig out that tin of goose or duck fat that you bought ages ago and still haven't used to roast some serious potatoes to accompany a confit of duck.

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