L'Agassant d'Agassac 2009

blend : 90% Merlot, 10% Cabernet Franc.

Best served at : 15°

Decanting : 1 hour

Matching with food : Roasted chicken in its juice with crisp, pan-fried vegetables.

The vegetation cycle enjoyed ideal climate conditions that helped to keep diseases under control. A sunny spell of length rarely seen in Bordeaux combined with temperatures that were not too hot to produce grapes of outstanding technological and phenolic ripeness.
The Merlot grapes were harvested in the space of a week. They boasted complex, fruity aromas ranging from fresh to ripe, and above all a dense, powerful structure. There was little difference between the harvesting dates for Merlot and Cabernet Sauvignon.
The final blend is of rare intensity. The bouquet is complex with a combination of red fruit and lovely mellow wood.
The sensation on the palate is racy and lively, powerful and dense, while the tannins are silky and exceptionally long-lasting.

To the eye : A wine with a lovely deep garnet hue and crimson tints. Fine intensity and brilliance.

On the nose : Delicious, warm fruit dominates right away, backed up by hints of mocha and milk caramel. Good intensity, leading after a few seconds into hints of red fruit jam (strawberry).

After airing : After half an hour in a carafe, the aromatic depth becomes more intense and reveals balsamic hints, along with soot and grilled herbs, all backed up nicely by mineral notes.

On the palate : The attack is rich with velvety, already supple, mellow tannins. Good structure and fleshy, fruity expression, balanced out by nice freshness. Without exuberance, despite its texture, the tasting finishes on a firm, velvety sensation with hints of smoked herbs and menthol, plus coffee cream flavours.

Tasting note elaborate by Thierry Nérisson, Sommelier

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