Nicolas Jamin from Vigne Vivante shares his thoughts on Mancin today: '2 to 3 bunches per vine, small, rather loose bunches, small berries, late ripening, the grapes retain...

Nicolas Jamin from Vigne Vivante shares his thoughts on Mancin today: '2 to 3 bunches per vine, small, rather loose bunches, small berries, late ripening, the grapes retain a fine acidity right up to harvest and develop fresh, menthol and eucalyptus aromas during the final ripeness check. The Mancin was vinified with Petit Verdot, but it was the dominant variety in the vat. During fermentation, this vat developed aromas that were both fresh and ripe, with liquorice, cedar, menthol, pepper and eucalyptus. The palate is supple, rather rich, with fine acidity and lovely tension. While always nuanced by the co-fermentation, Mancin also appears to have great qualitative potential for producing wines with complex aromatics and supple structures on the palate. A very interesting grape variety for Cazebonne, which could once again draw the attention of Bordeaux winegrowers for its aromatic complexity, suppleness, late ripening and high acidity.'