2016 Clos Manou, Médoc, Bordeaux

2016 Clos Manou, Médoc, Bordeaux

Product: 20168136402
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2016 Clos Manou, Médoc, Bordeaux

Description

The 2016 vintage is 50% Cabernet Sauvignon, 36% Merlot, 9% Petit Verdot, and 5% Cabernet Franc. It is poised and elegant, brimming with blackcurrant, pencil shavings and tobacco. This is classic Claret: beautifully balanced, with fine, velvety tannins, lively acidity to balance the ripeness of the fruit, and a subtle menthol lift on the finish. This is perfect for a Sunday lunch, summer barbecue or any occasion that calls for a classy, affordable Bordeaux. Drink now to 2028.

Geogina Haacke, Wine Buyer, Berry Bros. & Rudd (April 2021)

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Critics reviews

Antonio Galloni, Vinous89/100
Jeb Dunnuck92/100
Antonio Galloni, Vinous89/100

Readers will find a heady, exotic Médoc in the 2015 Clos Manou. Super-ripe black cherry, chocolate, leather, smoke, licorice and espresso infuse this succulent, powerful wine. There is not a ton of subtlety here, and yet Clos Manou is irresistibly pleasing and flat-out delicious.

Drink 2020 - 2030.

Antonio Galloni, Vinous (December 2018)

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Jeb Dunnuck92/100
The 2016 Clos Manou comes from complex limestone and sandy, gravelly soils in the northern part of the Médoc and is 50% Cabernet Sauvignon, 36% Merlot, and the rest Petit Verdot and Cabernet Franc brought up 70% new French oak. It’s another winner from this rock star of a vintage and offers classic cassis, graphite, spice, and cedar pencil aromas and flavors. Beautifully balanced, clean, elegant, and with good concentration, It’s a beauty to drink over the coming 15+ years.
Jeb Dunnuck, jebdunnuck.com (February 2019) Read more

About this WINE

Clos Manou

Clos Manou

Clos Manou is an 18-hectare estate in the northern reaches of the Médoc peninsula. Own and run by husband-and-wife Stéphane and Françoise Dief, the first vintage here was 1998. They follow organic and biodynamic principles, though have not sought certification.

In the northern reaches of the Médoc peninsula, husband-and-wife team Stéphane and Françoise Dief own and run Clos Manou. Their first vintage in 1998 was just 600 bottles; they have built the estate up over time to reach 18 hectares, broken into 55 distinct plots. In her book Inside Bordeaux, Jane Anson calls Clos Manou “very much an insider’s wine, not widely known outside of a few loyal followers.”

The Clos Manou vineyard is notable for its low-trained vines planted at high density, with grasses growing in between vines. This is a hands-on operation; harvest is entirely manual.

In the cellar, the Diefs make use of a vast range of fermentation and ageing vessels: there are concrete eggs, terracotta amphoras, concrete tanks of varying sizes and oak barrels from nine different coopers. Stéphane and Françoise do everything themselves; there is no external consultant here. There is minimal intervention in the cellar, and very little added sulphur.

The Diefs farm Clos Manou following organic and biodynamic practices, though they have not sought certification. They plan to have HVE-3 certification from the 2021 vintage.

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Haut-Medoc

Haut-Medoc

Despite being as visually unprepossessing as the rest of the Médoc (despite its grandiose châteaux) this large red-wine appellation of Haut-Médoc is home to some of the world’s greatest wines. Its 4,500 hectares of vineyards form a largely continuous strip that follows the Gironde from St Seurin-de-Cadourne, just north of St Estèphe, to Blanquefort in the northern suburbs of Bordeaux.

All the great communes of the Left Bank fall within its boundaries: Margaux, St Julien, Pauillac and St Estèphe, as well as the up and coming Moulis and Listrac. These are labelled under their own, more illustrious and expensive appellation names. Châteaux labelled simply as Haut-Médoc rarely reach such heights, but nevertheless offer consistently good quality and offer some of the best value in Bordeaux.

Haut-Médoc wines tend to be firm and fine with generous fruit and a nice minerality – what many would consider ‘classic Claret’. They come from loftier vineyards and offer higher quality and more complexity than those labelled simply as ‘Médoc’. Almost all wines are a blend of the principal varieties – Cabernet Sauvignon, Merlot and Cabernet Franc – which helps producers hedge their bets if the slightly capricious climate causes one variety to fail. Small amounts of Petit Verdot, Malbec and even Carmenère are also used.

The higher proportion of sand and gravel to the south tends to produce finer wines, while the heavier clay and gravel north of Margaux yields sturdier examples. The best Haut-Médocs are found north of Ludon, a village just below Margaux. These include five classified Growths: Third Growth Ch. La Lagune, underperforming Fourth Growth Ch. la Tour Carnet and Fifth Growths Ch. Cantemerle, Ch. Camensac and Ch. Belgrave – as well as a number of fine Cru Bourgeois. Ageing ability varies but the lesser wines are usually delicious after three to four years, lasting around a decade, while the Cru Classés have a drinkability window of around six to 15 years.

Recommended Châteaux (labelled as Haut-Médoc): Ch. Beaumont, Ch. Belgrave, Ch. Cantemerle, Ch. Peyrabon

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Cab.Sauvignon Blend

Cab.Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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