Ruby / purple color, the intense and complex nose reveals hints of black fruit, brioche bread. The attack is vivid and velvety. The mid-palate enhanced the blackfruit notes, unveiled firstly on the nose and some toasty notes. The wine is juicy and fleshy with elegant tannins. Final on the length. The harvesting is done entirely by hand. After the de-stemming, the berries are carefully sorted, crushed and poured in wooden vats thermo-regulated, according to their plots. The alcoholic fermentation lasts from 7 to 10 days and the extraction is always respectful of the juice by adjusting the number of pumping depending on the cuves and the vintages. The maceration is about 3 weeks then the juice is drawn in barrels, lot by lot.The wine is then aged between 16 and 18 months in French oak barrels of which 60% are brand new, in a cellar maintained at 15 . The wines are topped up 3 times a week to avoid any contact between the wine and the air, the racking is traditional using the so-called ” l’esquive” method.

#Tasting#

“Tasted blind. Spicy, intense and interesting on the nose. Now this has the class and intensity of a great wine! Polish and salinity too. Pure pleasure. Long and suave. Lots of minerality.” – Jancis Robinson