Learn everything about Chateau Clos Manou Medoc Bordeaux with wine tasting notes and wine with food pairing tips. Learn the best vintages, history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Clos Manu History, Overview
Clos Manou is owned by the family of Françoise Dief and Stephane Dief. The debut vintage for Clos Manou was produced in 1998. When they first purchased the vineyard, they were only able to buy a scant .12 hectares of vines.
At the time, the production was only 600 cases. Things have improved since then, and the quantity of wine has also increased since those early days at the couple’s Left Bank estate. Today, through several additional purchases of vines, Clos Manou is nw up to 18 hectares cultivated with vines.
Clos Manu Vineyard, Terroir, Grapes, Winemaking
The vines are old, with an average of 35 years. One of best, or should I say amazing things about the vineyard of Clos Manou is that they also have some very old vines. In fact, they have some of the oldest vines in all of Bordeaux.
They own one small parcel of Merlot that was planted during the 1850’s. This is one of the few remaining parcels of vines in Bordeaux that is pre-phylloxera. I wish they would bottle some of those grapes. The vineyard of Clos Manou is planted to a vine density of 10,000 vines per hectare.
The vineyard has a terroir of gravel, sand, clay and limestone soils. All farming and vineyard management at the estate is 100% organic.
The wine of Clos Manou is vinified in a combination of oak vats and cement tanks. Malolactic fermentation takes place in barrel. 1/3 of the wine is aged on its lees for 6 months, to give the wine more richness. The wine is then aged in 100% new, French oak for barrels for an average of 17 months before bottling.
The estate produced a special wine for 2 vintages that was a high end version of their Grand Vin, Clos Manou Cuvee 1850. The wine was only made in 2008 and 2009 and is no longer being produced. There is a second wine, Petit Manou. The production hovers around 3,000 cases per vintage of Clos Manou.
However, it’s good to note that a large portion of their crop is designated for the second wine. That makes quite a statement for their search for quality, especially when you consider they are not a classified growth and their wine is available for a very, consumer friendly price point.
When to Drink Clos Manou, Anticipated Maturity, Decanting Time
Clos Manou needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Clos Manou is usually better with at least 6-9 years of bottle age. Of course that can vary slightly, depending on the vintage character. Clos Manou offers its best drinking and should reach peak maturity between 6-14 years of age after the vintage.
Serving and Decanting Clos Manu with Wine, Food, Pairing Tips
Clos Manu is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine of Clos Manu is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Clos Manu is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Clos Manou Wine Tasting Notes
10 Vintages 22,528 Views Sort by Vintage-Rating
|2017||Clos Manou (Médoc)|
Fresh, juicy, round and ripe, you find red fruits, cedar and tobacco, soft tannins, a medium body and bright, fresh red fruits on the palate and in the finish.
1,831 Views Tasted Apr 26, 2018
|2016||Clos Manou (Médoc)|
There is a bit too much oak here, which stops the fruit from delivering to full capacity. The color is deep and there is flesh but the wood must integrate properly for this to really shine.
2,393 Views Tasted Apr 29, 2017
|2015||Clos Manou (Médoc)|
With an earthy, forest floor essence, tobacco, oak and blackberry, the wine is ripe, firm, structured, and age worthy. Produced from a forward blend of 69% Cabernet Sauvignon, 20% Merlot, 9% Petit Verdot and 2% Cabernet Franc. 88 - 90 Pts
2,046 Views Tasted Apr 26, 2016
|2014||Clos Manou (Médoc)|
Kissed by oak, this wine features dark red fruits, forest and leafy notes with a lingering finish tinted with cassis and dark chocolate. Produced from a forward blend of 52% Merlot, 40% Cabernet Sauvignon, 6% Petit Verdot and 2% Cabernet Franc. 87-89 Pts
2,157 Views Tasted Apr 21, 2015
|2013||Clos Manou (Médoc)|
With black cherries, cocoa, espresso bean and hints of earth, this soft, sweet and ready-to-drink wine is a real value. From a blend of 48% Merlot, 43% Cabernet Sauvignon, 5% Cabernet Franc, and 4% Petit Verdot, the wine reached 13.2% alcohol and is aging in 70% new oak. 86-88 Pts
1,543 Views Tasted Apr 23, 2014
|2012||Clos Manou (Médoc)|
Bright and crisp with red berries and some green in the bright finish. 84-86 Pts
2,291 Views Tasted Apr 23, 2013
|2011||Clos Manou (Médoc)|
With old vines averaging 40 years of age, the real surprise is that 2% of the vines are amazingly pre-phylloxera! From an assemblage of 75% Cabernet Sauvignon, 15% Merlot, 7% Cabernet Franc and 3% Petit Verdot, the wine reached 14.2% alcohol. Herbs, earth, cassis, medium body and a red berry finish. 87-88 Pts
2,598 Views Tasted Apr 12, 2012
|2010||Clos Manou (Médoc)|
Lots of cassis, spice, blackberries, tobacco and earth in this ready to drink, medium bodied, fresh wine. This should be even better with another year or two of age.
3,036 Views Tasted Aug 8, 2013
|2009||Clos Manou (Médoc)|
Solid Bordeaux value wine here, with its open, round, licorice, chocolate and dark cherry profile, the wine is soft, spicy and easy to drink.
2,293 Views Tasted May 7, 2014
|2005||Clos Manou (Médoc)|
Fully mature, with load of cedar wood, smoke, tobacco, blackberry and wet earth on the nose. The fruit has a nice, spicy freshness to its red berry quality that carries through to the finish.
2,340 Views Tasted Oct 15, 2017