Another vintage of this new generation wine praised many times in the international press as a concept wine of the Madiran. Alain Brumont decided to produce a new style of Madiran that expressed the fruit, the body, the suppleness and depth of the fruit in a more modern manner. In 2000 the Torus range was introduced.

For those wanting a softer Madiran that a good quaffer and with which food is NOT important, this is it.

The result is fruity and pleasant, but with a more powerful and constant structure than new world wines. Expressive, sweet ripe fruits, blackcurrant and black plum on the nose. In the mouth, smooth tannins, fleshy in the beginning and round in the finish. The same aromas as the ones on the nose. Less tannin here for those that want an easier drinking Madiran red.
A seductive wine which represents excellent value for money and a good but non-traditional introduction to AOC Madiran wines. This has been very popular with our customers. Will continue to develop for several years.

There is less tannin here for those that want an easier drinking Madiran red. Torus does not need meat but works well with Mediterranean-inspired vegetable dishes. Also Ratatouille, roast chicken, lamb and red meats.

Healthy heart rating - equivalent to ♥♥♥♥ by alternative testing
Read about Vignobles Alain Brumont.

TERROIR : A soil mainly composed of clay and marbled limestone. This terroir provides wines that are both structured, balanced and rich, with good cellaring potential
GRAPE VARIETIES : 60% Tannat, 20% Cabernet Sauvignon, 20% Cabernet Franc. The wines are made from a selection of under 15 year old vines from the best Montus and Bouscassé terroirs.
CULTIVATION : Sustained farming, buds and bunch selection, thinning out of leaves and grape bunches. Manual harvest, during the first two weeks of October, in small containers holding one layer of grape bunches to preserve the quality
VINIFICATION : Pre-fermentation maceration at low temperatures. Fermentation in oak vats at 24-26°C followed by malolactic fermentation
AGEING : 12 months, 50% in one year old barrels and 50% in oak vats