Historically, the region around Marmande has been more famous for tomatoes than for wine, but Elian Da Ros might change all that. Returning to his native town of Cocumont in 1998, Elian constructed a simple winery and took the daring step of being the first winemaker to produce and bottle his own wine under the Côtes du Marmandais AOP. Crafting superb, biodynamic wines from Bordeaux varieties as well as the local Abouriou, Elian is one of those French vignerons that is universally respected by just about every other vigneron you talk with, regardless of their views on agriculture and winemaking. Tasted year in and year out at the Dive Bouteille, Elian was without an importer for years; we are excited to have his wines stateside for the first time!
"Le Vignoble d’Élian"
50% Cabernet Franc, 30% Merlot, 20% Syrah. From vines 30-40 years-old located on silty clay soils on a base of iron, plus the young vines of Merlot and Cabernet Franc from Clos Baquey. Destemmed, fermented in open concrete tanks, and aged in foudres and old barrique.
50% Merlot, 20% Cabernet Sauvignon, 20% Malbec, 10% Syrah. The Merlot and Cabernet Sauvignon are from vines over 30 years-old, rooted in a clay-gravel soil. The Malbec and Syrah come from slightly younger vines on the same soil. 100% destemmed, fermented with native yeast in open concrete tanks. Each grape variety is vinified separately.
Clos Baquey is the grand cuvée from Elian Da Ros - an undeniable statement that the southwest can make ageworthy, inspiring wines. This is a blend of 35% Merlot, 35% Cabernet Franc, 15% Abouriou, and 15% Cabernet Sauvignon. With 2-3 years in bottle it starts so show some round edges, and in 5-6 years begins to hit its prime, drinking well for about 10 years. Baquey is the name of the lieu-dit, and the word Baquey is local dialect for cowherd.
60% Sauvignon Blanc, 10% Sauvignon Gris, and 30% Semillon from the Southwest - a dry wine that seems halfway between a dry white from Bordeaux and the Loire.
"Le vin est une fête"
"Wine is a party." Like Beaujolais meets the Loire made by a Burgundy lover near Bordeaux. 50% Merlot, 30% Abouriou, 20% Cabernet Franc. The Merlot and Cab Franc are destemmed and fermented in open concrete tanks. The Abouriou is done in tank using semi-carbonic maceration. 12 months in tank and old barrel.