Saint-Christoly de Médoc estate with Cabernet Sauvignon and Merlot led reds, concrete vats, new French oak and Petit Manou.
The producer
Clos Manou is an 18-hectare estate founded by Françoise and Stéphane Dief in Saint-Christoly de Médoc. The red wines use Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Grapes are fermented at low temperature in concrete vats with pumping over and manual punch-down, then macerated for 20 days with daily lees stirring. Clos Manou receives 17 months of ageing, with 70% in new French oak and 30% in concrete eggs or terracotta amphoras. Petit Manou is the second wine, aged 12 months in previously used barrels.
Known for
Oak and amphora raised Médoc reds
Notable facts
Clos Manou was founded in 1998 by Françoise and Stéphane Dief.
A vineyard parcel dating from the 1850s survived phylloxera.
Maceration lasts 20 days with daily lees stirring.
The first vintage produced 600 bottles in a garage.
The story
The Garage Vintage
In 1998, Françoise and Stéphane Dief vinified their first Clos Manou vintage in a garage and produced 600 bottles. The Diefs began with 0.12 hectares of vines. Over 15 years, they built the holding to 18 hectares. The sequence moves from a makeshift cellar to a much larger vineyard holding, with the first vintage fixed at 600 bottles and the later estate measured at 18 hectares. The opening Clos Manou wine was made by Françoise and Stéphane Dief in their garage.
From the atlas
Clos Manou
At A Glance
Field
Detail
Place
Saint-Christoly de Médoc, Haut-Médoc
Main grapes
Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot
Range
Clos Manou and Petit Manou
Style
Red Bordeaux
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
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
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.
Final Word
A parcel at Clos Manou dates from the 1850s and survived phylloxera.