Growing Conditions

A very dry season, with considerable hydric stress on the vines in the springtime and high temperatures in September, which helped the grapes catch up in terms of phenolic maturity. A great balance between freshness and power: a ‘classic’ Bordeaux vintage, elegant and refined.

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


- Merlot: 4th-15th October
- Cabernet Sauvignon: 8th - 20th October
- Petit Verdot: 18th October

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

- 47 hectolitres/ha
- 73% 1st wine


21st & 22nd May 2012


• 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: 40% new, 40% used once, 20% used twice. Matured for 12 - 15 months