The Producer
Le Clos du Notaire is above all a story of people and passion. Owned by Amélie Osmond and Victor Mischler since 2015, this property has long been cultivated as a vineyard garden adjacent to a family home. This estate has traversed the decades in relative discretion. The current owners have chosen to take over this heritage with the desire to restore its rightful place, respecting the soul of the place and the work of previous generations, while bringing their own sensitivity.
Located on the right bank of Bordeaux, Le Clos du Notaire rests on clay-limestone soils that favor wines that are both structured and elegant. This terroir, naturally balanced, allows the Merlot to express itself with precision, offering wines with aromas of ripe fruits, supported by freshness and beautiful tension. The human scale of the vineyard allows for careful observation of each plot and particularly meticulous work.
Today, Clos du Notaire is supported by its dedicated owners, present daily in the vineyards and at the cellar. Their approach aims to be respectful of life, with organic certification since 2022 and constant attention to detail, from the vine to the bottling. The vinifications are conducted with precision to preserve the purity of the fruit and the identity of the terroir, giving rise to sincere, elegant wines that are deeply rooted in their history.
The Wine
Terroir: Ferruginous gravel on limestone with asterisks.
Sorting, destemming, crushing, and settling of the juices at the start of the harvest.
Fermentation under temperature control.
Fractional pump-overs for gentle and deep extractions. Maceration: 25 to 30 days.
Aging: in new 400-liter oak barrels. Blending in tanks after 18 months in the cellars. Bâtonnage on fine lees.
Tasting
NOTARIS is a wine for aging crafted like a "Grand Cru." Dark and dense color, complex bouquet combining black fruits and spices with very fine oak. The palate is fleshy and powerful, developing an intense fruitiness. This exceptional wine is enjoyable today but will reveal all its complexity after 4 to 8 years of aging. Can be kept for 15 to 20 years.
To be decanted young or opened and aerated an hour before serving, at 17°.