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Domaine du Pech Red Bordeaux Blend Buzet Badinerie du Pech 2003

Winemaker's Notes:

Magalie Tissot and Ludovic Bonnelle took over the reins of this family owned domaine in 1994 under the watchful eye of Magalie’s father Daniel. Having become enthused by organic and biodynamic production, they set about revolutionising the viticultural and winemaking processes, becoming fully organic in 1999, and biodynamic since 2004. The vineyard is a haven of wildlife and exudes natural beauty, very much the model of an organic domaine. Ludo does not green harvest, preferring to manage the crop via bud removal so as not to stress the vines during the most important stage of growth. The fruit is picked by a team of 30, all of whom are trained to sort in the vineyard and pick bunches that are perfectly formed, but to be sure, they are then sorted again at the winery by a team of 6 after de-stemming. The fruit is fermented either in steel tanks using remontage (pumping over) to extract or in wooden vats where pigeage is used. Ferment is natural and the wines are pressed off the skins at 8%abv to avoid harsh alcoholic extraction. The wines are aged for up to 2 years in either demi-muids (Badinerie) or large ‘foudres’ (Pech Abusé and Jarnicoton) and bottled with little or no sulphur, having become microbiologically stable through the passage of time. The labels are designed by Jade (6) and Salome (4). The 2003 Badinerie combines character and finesse. Its blend of Merlot, Cabernet Franc and Cabernet Sauvignon is especially delicious when paired with game, osso bucco, or beef in a spicy sauce. It evolves very well after opening and can be enjoyed over several days.

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Magalie Tissot and Ludovic Bonnelle took over the reins of this family owned domaine in 1994 under the watchful eye of Magalie’s father Daniel. Having become enthused by organic and biodynamic production, they set about revolutionising the viticultural and winemaking processes, becoming fully organic in 1999, and biodynamic since 2004. The vineyard is a haven of wildlife and exudes natural beauty, very much the model of an organic domaine. Ludo does not green harvest, preferring to manage the crop via bud removal so as not to stress the vines during the most important stage of growth. The fruit is picked by a team of 30, all of whom are trained to sort in the vineyard and pick bunches that are perfectly formed, but to be sure, they are then sorted again at the winery by a team of 6 after de-stemming. The fruit is fermented either in steel tanks using remontage (pumping over) to extract or in wooden vats where pigeage is used. Ferment is natural and the wines are pressed off the skins at 8%abv to avoid harsh alcoholic extraction. The wines are aged for up to 2 years in either demi-muids (Badinerie) or large ‘foudres’ (Pech Abusé and Jarnicoton) and bottled with little or no sulphur, having become microbiologically stable through the passage of time. The labels are designed by Jade (6) and Salome (4). The 2003 Badinerie combines character and finesse. Its blend of Merlot, Cabernet Franc and Cabernet Sauvignon is especially delicious when paired with game, osso bucco, or beef in a spicy sauce. It evolves very well after opening and can be enjoyed over several days.

Dietary Information: Organic


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