The bouquet boasts interesting complexity with its scents of coffee, dark chocolate and fruit, such as blackberry and blackcurrant, set off to perfection by a nice hint of menthol.


The attack on the palate is fresh, leading into good volume and fleshy texture with somewhat firm tannins. A dense, well-structured red wine with a delicious finish revealing slight hints of liquorice and mild spices.

Growing Conditions

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

- Eco-responsible viticulture certified HEV 3 (High Environmental Value)


Harvest dates:
- Merlot: from 14th to 2nd October 2017
- Cabernet Sauvignon: from 25th September to 2nd October 2017
- Petit Verdot: on 25th September 2017

- 25 hl/ha

• 100% manual in small boxes, with bunch selection on the vine
• Double sorting in the winery (bunches and grapes), using vibrating sorting tables


18 & 19th April 2019


• 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: in stainless steel vats


100% in French oak barrels: 40% new. Matured for 12 - 15 months