France, Bordeaux Supérieur AOC
Cabernet Sauvignon, Merlot
AOP Bordeaux Supérieur: dry red still wine, Cabernet Sauvignon and Merlot blend, mad from old vines.
Silver Concours des Grands Vins de France Macon
2 stars Guide Hachette
Deux étoiles Guide Hachette
Une dominante de cabernet-sauvignon (60 %) aux côtés du merlot dans ce vin qui a postulé au coup de cur. Ses arguments : une belle robe profonde ; un nez fin et franc de fruits noirs et de noyau ; une bouche ample et veloutée, aux tanins denses et déjà soyeux qui renforcent l'impression de plénitude laissée par ce 2016
14.0%
dry
Manual selection on the parcel 24 hours before the harvest in order to put aside the grapes that are damaged or not ripe enough. Mechanical or manual harvest, with destemming in the vineyard, during the cool hours of the day - between 5 and 10 in the morning. Traditional winemaking process for both grape varieties. Crushing before cold pre-fermentation maceration, during 3 days. Alcoholic fermentation in thermo-regulated tanks between 25 and 27°C. Pumping over gently several times a day enables us to maintain the pomace immersed during this period, which is then prolonged by two to three-weeks vatting to obtain tannins of a better quality. Pneumatic pressing of the pomaces under low pressure (1 bar at the most). Start of the malolactic fermentation as soon as the fermentation is over.
Maturing 2/3 of the cuvée in 1 to 5-year old barrels for 12 months. The rest in concrete tanks. Fining and stabilization of the wine followed by racking. Bottling at the Château after a light filtration.
The Entre-deux-Mers region is situated within the Bordeaux Appellation and benefits from oceanic climate due to its closeness to the Atlantic. The winery's terroir mainly consists of clay- and limestone soils.
Intense black color, roasting notes with ripe blackcurrant/blackberry aroma. Round palate with silky tannins, balanced (nearly milky). Perfect with meats in sauce, game and cheese. This wine can age 4 to 6 years. Should be opened around 2 to 3 hours ahead of tasting, at 15-16 °C temperature, ideally.
