Why it matters
The producer
Françoise and Stéphane Dief founded Clos Manou, an 18-hectare estate in Saint-Christoly de Médoc. The red wines use Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Grapes are sorted, fermented at low temperature and extracted in concrete vats by pumping over and manual punch-down. Maceration lasts 20 days with daily lees stirring.
New French oak adds seasoning and oxygen during ageing. Concrete eggs and terracotta amphoras do not add oak flavour, so the cellar uses several ageing vessels across the range.
Place and vineyards
Where the wines begin
Saint-Christoly de Médoc is the village at the centre of Clos Manou, in the Haut-Médoc region. The estate's two named red wines are Clos Manou and Petit Manou. Their labels carry the producer name, while the regional setting places the wines among Cabernet Sauvignon and Merlot led Médoc reds, with Cabernet Franc and Petit Verdot in the blend.
Wines to know
The range in view
Clos Manou is the main wine. Its standard blend uses 53% Merlot, 43% Cabernet Sauvignon, 2% Cabernet Franc and 2% Petit Verdot. Seventy percent is aged for 17 months in new French oak, and the remaining 30% in concrete eggs or terracotta amphoras.
Petit Manou is the second wine, aged for 12 months in barrels previously used for one and two years. The 2017 Petit Manou has a simple attractive bouquet and fresh, crunchy raspberry flavour. The 2016 Clos Manou has a sophisticated bouquet, a firm frame, sensual mouthfeel and lively acidity.