Cuvee ‘O’ de Chateau Toutigeac is the chateau’s top wine. It’s the creation of the young and dynamic wine maker/owner Oriane Mazeau and the ‘O’ refers to her name. The cuvee is made only in the best vintages from the best grapes from the best parcels of this great domaine . . . so it is not made every year. The wine is aged in French and American oak barrels. This combination can give spicy aromas to the wine of vanilla, cinnamon, clove, as well as oaky/smoky notes of caramel and nutty hints of roasted hazelnut, almond and coconut. Longer oak aging also gives a silky texture to the wine. Oriane, a qualified oenologist, developed an interest in different methods of barrel aging wine when she worked with the wines of Rioja.
Chateau Toutigeac lies near Targon and is part of a very old domaine dating way back to the 12th century that was once a village. The abandoned estate was bought in 1928 by Charles Mallet, one time owner of the prestigious Second Growth Chateau Lascombes in Margaux. He was a self made man from humble origins and had successfully built up a prosperous wine business with an outlet in Paris. He even became one of the biggest wine suppliers to the capital with cellars located in the wine market in Bercy. After the Second World War Toutigeac entered a golden age under the guidance of wine maker Rene Mazeau who married into the Mallet family. His drive to continually improve cultivation in the vineyards, wine making techniques lead to him being awarded the Cross of Agricultural Merit in 1977, Knight of the Legion of Honour in 1999 and Officer of the Order of Agricultural Merit in 2006.
Oriane carries on his legacy and regularly adds to the chateau’s impressive list of awards and medals. ‘O’ de Toutigeac is a cleverly made Bordeaux of serious standing and is perfect with roast beef and lamb, regional Gascon fayre such as duck parmentier, venison, wild boar and pigeon, well hung pheasant and rich casseroles. Oriane says that it can even be enjoyed with chocolate desserts or simple almond macaroons.