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Domaine le Cros Marcillac Cuvee Lo Sang del Pais 2006

Winemaker's Notes:

Marcillac is good for you, indeed after the third glass or so you feel that your life expectancy has substantially increased! The grape variety here is known locally as Mansois (the local patois for Fer Servadou). The soil of Marcillac is very particular, called 'rougier' by the locals, due to its intense red colour, thanks to the high iron content. Thewines are high in jagged acidity with a haunting earthiness and should be drunk with food: confit de canard, oxtail with carrots or a traditional pot au feu are choice partners. You might say that drinking Marcillac is like letting your tongue go on an outward-bound course for terroiristes. You certainly end up with a grasp of rasp. Jean-Luc Matha trained to be a clown and priest (although not necessarily at the same time) before finding his true vocation. The Cuvée Lairis undergoes 28 days of maceration in closed fermenters. The wine exhibits a supple texture full of red and black fruits. The Peirafi is a special cuvee based on a rigorous selection grown on old vines. It is fermented in open tanks with the cap punched down twice a day then aged in well-seasoned barrels or foudres for 20 months. This mouthful of forest fruit, minerals and spices teases, provokes and delights in equal measure.

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Member Reviews for Domaine le Cros Marcillac Cuvee Lo Sang del Pais

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Snooth User: lmagnell
4185648
5.00 5
02/15/2011

Five glasses



Marcillac is good for you, indeed after the third glass or so you feel that your life expectancy has substantially increased! The grape variety here is known locally as Mansois (the local patois for Fer Servadou). The soil of Marcillac is very particular, called 'rougier' by the locals, due to its intense red colour, thanks to the high iron content. Thewines are high in jagged acidity with a haunting earthiness and should be drunk with food: confit de canard, oxtail with carrots or a traditional pot au feu are choice partners. You might say that drinking Marcillac is like letting your tongue go on an outward-bound course for terroiristes. You certainly end up with a grasp of rasp. Jean-Luc Matha trained to be a clown and priest (although not necessarily at the same time) before finding his true vocation. The Cuvée Lairis undergoes 28 days of maceration in closed fermenters. The wine exhibits a supple texture full of red and black fruits. The Peirafi is a special cuvee based on a rigorous selection grown on old vines. It is fermented in open tanks with the cap punched down twice a day then aged in well-seasoned barrels or foudres for 20 months. This mouthful of forest fruit, minerals and spices teases, provokes and delights in equal measure.

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