2005 Clos Manou Médoc Wine Tasting Note
|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.
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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.