Vineyards are divided into three zones of clay and gravel in the west, sandier soils over clay in the south and more clay further east. Concerned about climate change, director Alain Moueix has increased the percentage of Cabernet Franc in the blend and adds some Petit Verdot, ‘which has naturally higher acidity’. Since 2013, he has substituted oak for concrete vats, including eggs, which were first used for the 2015 vintage and result in a fresher style of wine. ‘A vertical we did earlier
this year shows how the last few vintages have gained in body and freshness,’ says Moueix, who now runs the estate according to biodynamic principles.
Château Mazeyres 2015 92
£ 19.25 (ib)-£ 39 Corkr, Crump Richmond Shaw, Fine & Rare, Millésima The difference compared to the 2005 is noteworthy. A blend of 74% Merlot, with 24% Cabernet Franc and 3% Petit Verdot. Although initially closed and even steely, two hours of air brought out pleasing raspberry and plum notes, with just a touch of beef jus. It develops into a fine, structured wine marked by eau-de-vie de framboise on the finish. Best to wait a few years for optimal drinking.
Drink 2020-2032 Alc 13.5%
Château Mazeyres 2005 87
£ 35 BI Made from 80% Merlot and 20% Cabernet Franc, the 2005 seems to have aged rather quickly, with mushroom and earth taking over the fruit. Ready to drink now, yet it lacks the precision, focus and finesse of its 2015 counterpart. Clearly an example where better selection and vat room management has improved quality. Drink 2018-2022 Alc 13.5%