Hotel La Roseraie
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TripAdvisor Reviews Hotel La Roseraie Barbotan-les-Thermes
Travel Blogs from Barbotan-les-Thermes
... and followed with a final crustard.
Wines were good - a 2013 Chiroulet La Côte d'Heux from Famille Fezas (Gros Manseng) and a 2013 Cuvée des Filles d'Embidoure, a Merlot dominant Bordeaux blend.
The service was a little stretched but the food was good and a fine time was had.
What a great few days we had spent in Gers. It seemed ages since we arrived in the room with the alembic running at ...
5. Floc Rosé
Young Armagnac blended with Merlot and Cabernet Sauvignon juice also matured for 18 months in oak.
Again, fabulous nose with intense Raspberry notes. Sweet and jammy on the palate. This would be fabulous with chocolate deserts as it has a distinct sweetness.
And onto the Armagnac.
1. Armagnac Vieille Réserve 15 ans 47%
100% Ugni Blanc.
Prunes on the nose. Firm ...
... to the party one (or in a number of cases) two bottles of wine to present to the table of wine which we either loved or thought would be a good thing to try. These wines were to accompany the Foie Gras, cheese (the whites) and the Cassoulet (the reds) - we had an incredible and eclectic collection - far too many for tasting note writing but made for a truly boozy and fabulous evening. The list of wines was as follows: 1. NV Crémant de Limoux Brut ...
Chateau du Busca-Maniban is situated impressively on top of a hill with incredible views across the area. History here goes back three centuries when, in 1610, Thomas Maniban started to build the Chateau. The chateau is now owned by Maison Castarède, a family with a long history in Armagnac trading. We were met by Floriane, who is the essence of the region and runs the estate. Floriane took us through the entrance of the Chateau to ...
... l'Esprit Passion Tannat (2012 I think) which were both from Domaine de Magnaut. There were two bottle of the Tannat which tasted remarkably different, we think the second was better and that the reason was this was from the wine store where the former had been kept in the warmth of the restaurant - interesting observation.
Then it was on to our next port of call for an Armagnac tasting - well it had been half a day since we had our last one!