Vineyard and winemaking
Cuvée Moutoué Fardet comes from old Tannat vines planted in 1961 by Eugène Moutoué Fardet at the family estate in Madiran, in South-West France. The appellation’s clay-limestone hills and warm growing season, moderated by Atlantic influence, give Tannat the conditions to ripen fully while retaining the freshness needed for long development in bottle.
The grapes were harvested by hand and vinified in open vats with regular punch-downs, using the estate’s historic open-topped fermenter and integrated press dating from 1923. Maturation in oak brought further structure and complexity; more than two decades in bottle have since softened the wine’s formidable youthful tannins and allowed its savoury, mature character to emerge.
Tasting notes
Appearance
Deep garnet shading to brick red at the rim, with the evolved colour expected of a mature Madiran.
Nose
Layered aromas of dried blackberry, blackcurrant and plum are joined by leather, cigar box, cocoa and warm spice. With air, more delicate notes of woodland floor, dried herbs and polished wood begin to unfold.
Palate
Full-bodied but now composed and mellow, with dark fruit giving way to tobacco, earth and savoury spice. Tannat’s structure remains evident, although the tannins have become finer and more integrated, while measured acidity carries the wine towards a persistent, dry finish.
Food pairing
Serve with slow-braised beef cheek, roast venison with juniper, duck confit and lentils, or a well-aged farmhouse Cheddar. The wine’s savoury maturity also suits a rich mushroom and chestnut pithivier.
Background story
Clos Fardet is a family estate whose roots in Madiran extend across four generations. The property took its present name in 1998 following a family succession, while this cuvée honours Eugène Moutoué Fardet and the Tannat vines he planted nearly four decades before the 2001 harvest.
This is a mature bottle and individual condition will naturally vary. Stand it upright before opening, remove the cork gently and decant slowly to separate any sediment, tasting as you go; prolonged aeration may not benefit a wine of this age. Serve at around 16–18°C and enjoy once opened.
