Simon Busser L'Originel 2018
Cahors, France
Malbec / merlot
ABV: 13%
This one of the deepest, most layered wines that Simon Busser has ever made.
From one of his oldest parcels of malbec and merlot, L’Originel is the blend first made by Simon’s grandfather many years ago here on the same farm.
2018 was a desperately low yielding year and the fruit that did manage to grow was of staggeringly high quality.
To taste this cuvee now, as it approaches its 5th birthday, the concentration and complexity is evident - it really is a grand wine.
Right now, we suggest decanting this for an hour or so and enjoying it slowly with an excellent meal.
Then, it’s also a very, very good proposition for the cellar. This will mature very gracefully, if well cellared, for a number of decades.
Cahors, France
Malbec / merlot
ABV: 13%
This one of the deepest, most layered wines that Simon Busser has ever made.
From one of his oldest parcels of malbec and merlot, L’Originel is the blend first made by Simon’s grandfather many years ago here on the same farm.
2018 was a desperately low yielding year and the fruit that did manage to grow was of staggeringly high quality.
To taste this cuvee now, as it approaches its 5th birthday, the concentration and complexity is evident - it really is a grand wine.
Right now, we suggest decanting this for an hour or so and enjoying it slowly with an excellent meal.
Then, it’s also a very, very good proposition for the cellar. This will mature very gracefully, if well cellared, for a number of decades.
Cahors, France
Malbec / merlot
ABV: 13%
This one of the deepest, most layered wines that Simon Busser has ever made.
From one of his oldest parcels of malbec and merlot, L’Originel is the blend first made by Simon’s grandfather many years ago here on the same farm.
2018 was a desperately low yielding year and the fruit that did manage to grow was of staggeringly high quality.
To taste this cuvee now, as it approaches its 5th birthday, the concentration and complexity is evident - it really is a grand wine.
Right now, we suggest decanting this for an hour or so and enjoying it slowly with an excellent meal.
Then, it’s also a very, very good proposition for the cellar. This will mature very gracefully, if well cellared, for a number of decades.
