Domaine M & S Bouchet Le P'tit Bouchet 2019
Country:France
Grapes:Cabernet Sauvignon
Region:Loire Valley
Color:Red
Sweetness:Dry
Vintage:2019
ABV:14
Volume:0.75
SKU:
9512870000309
View all Characteristics
117,00 zł
Najniższa cena produktu w okresie 30 dni przed wprowadzeniem obniżki 117,00 zł
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All Characteristics
Key DetailsColor
Deep Ruby
Clarity
Clear
Sweetness
Dry
Brand
Domaine M & S Bouchet
Country
France
Alcohol
14%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
20–30%
Acidity
low
med-
med
med+
high
Tannins
low
med-
med
med+
high
Body
low
med-
med
med+
full
Finish
short
medium
long
very long
Tasting CharacteristicsLe P’tit Bouchet 2019 is pure biodynamic expression. The grapes come from low-yield, 60-year-old (or older) vines planted on clay-limestone soils south of Saumur. The wine is crafted in a low-intervention style: no filtration, no fining, minimal sulfites, aged in neutral oak or tuffeau cellars to preserve the raw energy of the fruit and soil. The result is a deeply coloured, intense wine that speaks of earth, vigor, and the unvarnished spirit of its makers.
Aromas and flavours:
Primary
Aroma/Nose: Dark black fruit — blackcurrant, blackberry, plum — interwoven with forest floor, damp earth, a hint of tobacco, and rustic spice. There’s an unfiltered vibrancy: a slightly wild, feral edge that speaks of minimal intervention.
Secondary
Palate/Taste: Full-bodied and robust, with concentrated dark fruit, serious tannic grip, and chewy texture. Notes of cassis, bramble, black cherry, underbrush, forest soil and a faint herbal bitterness combine to give depth and character. The wine is unapologetically rustic, with structure and intensity rather than sleek polish.
Tertiary
Finish: Long, gritty, earthy and tannic — with lingering dark fruit, charcoal-like mineral undertones, and a raw authenticity that stays through the last sip.
GastronomyServe at 16–18 C, ideally after decanting (~1–2 hours) to soften tannins and let the wine open up. Le P’tit Bouchet 2019 pairs with hearty, rustic dishes: grilled or roasted red meats (steak, lamb chops, game), slow-cooked stews, rich ragùs, charcuterie platters, aged cheeses with strong flavour (e.g. aged goat cheese, hard cow’s-milk cheese), and dishes with earthiness — like mushroom stews or root-vegetable roasts. Its wild, natural profile also works well with rustic farmhouse fare and wood-smoked or fire-grilled meats.
Food Pairing Suggestions:
Meat
Fish
Fruits and berries
Cheese
Poultry
Vegetables
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