Alain Brumont wanted to develop a new style of Madiran whose qualities were from young vines less than 15 yrs old. A wine for all generations and the future. A wine that is softer than traditional Madiran and emphasized the fruit. The care of the fruit on the vine results in a wine that preserves the Tannat grape’s fruity character, depth and freshness. Winemaker
Alain Brumont is acknowledged as one of Frances greatest.
Torus is a supple wine that showcases both rich and soft qualities. The acidity and tannins are there (for a good food matching wine) but are sufficiently soft that this Madiran is also a quaffer.
The colour is deep cheery red. The nose delicate, but opens up to dark fruit aromas. True to the nose, on the palate it is highlighted by flavours of black fruits, blackcurrant and mulberry. There is good concentration, more than in earlier vintages.
Particularly good with cheeses, rich Mediterranean-inspired vegetable dishes (ratatouille, Moroccan and Spanish spices) and of course grilled meats, steaks, chicken, and pork chops. Enjoy now and until 2018.
Torus has been cited many times in the international press as an innovative concept in the Southwest - a generous and charming wine, excellent value for money and a good but non-traditional introduction to Madiran AOC wines.
Healthy
heart rating - equivalent to ♥♥♥♥ by alternate 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 : 50% Tannat, 30% Cabernet Sauvignon, 20% Cabernet Franc. Vines under 15 year old.
CULTIVATION : Sustained farming, buds and bunch selection, thinning out of leaves and grape bunches. Use of natural compost (sheep and cow manure). Manual harvest during the first two weeks of October in small containers to preserve grape quality.
VINIFICATION : Cold maceration and fermentation at a temperature of 24-26°C in oak vats. Punching with robots during maceration. Malolactic fermentation in tanks.
AGEING : 12 months in wooden vats.
