L'Agassant d'Agassac 2011

blend : 90% Merlot, 10% Cabernet Franc.

Best served at : 15°

Decanting : 2 hours

Matching with food : Pork cheek caramelised in “l’Agassant”, fried potatoes with thyme.

After exceptional vintages in 2009 and 2010, the odds were stacked against 2011.
The year did have its fair share of extreme weather conditions (an early dry spell, very hight temperatures in June), but there were nonetheless plenty of encouraging signs which suggested that 2011 had the potential to be a strong vintage: an excellent flowering, limited water supply and superb conditions during the harvest period, ideal weather for the grapes to finish maturing.
Of course we had to be vigilant, adapting and readapting our strategies for protecting the vines and the soil against climatic variations which were unusual and often extreme. These difficult conditions made for a relatively low yield, and we employed a rigorous selection process to get the very best from the fruit.
And the end result reflects the year's great potential: excellent technical and phenolic maturity, very hight anthocyanin levels, superb tannins from the grape skins and a very classic sense of belance.

To the eye : A beautiful deep garnet-red enhanced by almost purplish tints. This wine literally shimmers.

On the nose : On first contact the bouquet offers fruity notes of cooked plum and paprika, backed up by aromatic hints of menthol and camphor, evolving in discreet little increments.

After airing : Once the wine has taken on a little oxygen more caramelised notes can be distinguished, reminiscent of macerated Agen prune and elderberry jam.
After light swirling, the bouquet evolves towards wilder notes of garrigue and heather.

On the palate : Crunchy and full on the palate with a supple tannic backdrop, creating a smoothness with mature, velvety tannins and flavours of compote and spices. The elegant, fresh finish leaves hints of laurel and black pepper.

Tasting note elaborate by Thierry Nérisson, Sommelier

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