The bouquet is intense, with fine spiced notes mixing with fresh fruit, blueberry and Morello cherry. Roasted notes complement the aromas on the second nose.


The attack is clear and delicate, promising an exquisite wine with supple tannins of a true classicism. A delectable mid-palate.

Growing Conditions

• Gravelly and clay-limestone soil
• Plot-by-plot management with integrated drainage system


Harvest Dates:
- Merlot: 2nd to 7th October 2013
- Cabernet Sauvignon: 8th to 16th October 2013
- Petit Verdot: 15th October 2013


9th April 2015


The 2013 vintage of Brown red has a high level of acidity and juiciness. The wine has not been aged for too long in barrels, instead favouring an aromatic expression of delicate fruits. Brown red 2013 is a fresh, fruit-driven and balanced wine.

• 100-hectolitre thermo-regulated stainless steel vats • No grapes treading
• Cold maceration (8°C) for 3-5 days before fermentation
• Alcoholic fermentation at 25°C, then 28°C to finish
• Small volumes pumped over three times daily
• Warm maceration after fermentation (30°C), until ready for transfer to the barrels
• The contents of each vat are transferred to barrels after tasting. Pressing using a JLB vertical press.
• Malolactic fermentation: one third in brand new
French oak barrels, the rest in stainless steel vats


100% in French oak barrels: 1/3 new, 1/3 used once, 1/3 used twice. Matured for 12 - 15 months