Simon Busser - Printemps 2021
Simon Busser - Printemps 2021
10% discount for 6 or more wines
An elegant and complex Malbec from Cahors, in the South-West of France.
Fresh and fruity. Dark fruits and subtle spice on the nose. Medium on the palate, with a lots of black cherry, plum, dark berries, alongside subtle notes of vanilla, oak spices, chocolate, leather, tobacco, and savoury-stalky finish.
Producer Grapes |
Simon Busser Malbec |
Country Region |
France Cahors / South West |
The Fruit Viticulture |
Estate Grown Organic |
Additions |
None |
Weight |
Medium Bodied |
NERD NOTES
Malbec from a 35-year-old parcel planted on alluvial soils over limestone bedrock, destemmed and fermented in concrete with elevage in old barrels. A cooler, slow-ripening and low-yielding year.
ABOUT SIMON BUSSER
Simon Busser's property sits on a bend of the Lot River, 20 minutes west of Cahors. He lives there with his wife and young family and crafts high-quality, medium-bodied, refreshing red wines from 5ha of Malbec, Merlot and a little Tannat.
Near the small village of Prayssac, Simon's property 'Les Rouges' was started by Simon's grandfather. The altitude here is minimal, at not a great deal more than 100m and the vineyard is more or less flat. It is, however, a great, great place to grow grapes. The micro-climate is very favourable, cool nights are a strong feature despite the warm days, and the loose, free-draining soil is extremely varied from one small parcel to the next. There is great diversity between the parcels; the limestone content varies visibly, as does the level of silica.
The vines are in beautiful health. Simon works all of the parcels with a horse, and avoids tractor compaction as much as possible. The influence of Olivier Cousin is clear in Simon's farming. In addition to the soil being worked with the help of a horse, Simon treats the vineyard with fermented teas and extracts of plants collected from the Lot Valley such as willow, nettle, burdock, sorrel, yarrow and garlic.
In the winery, apart from extreme diligence in terms of fruit selection and elevage, things are simple. All of the oak is very old, fermentation takes place in concrete and fruit is destemmed. The wines are lightly oxidative, and some have enough concentration and balance to evolve for many years.