Quite robust and nicely earthy fruit on the nose. Slightly green, herbaceous nose.


Sweet red fruit with a backing of vanilla oak. Touch drying on the finish.

Good ripe flavours and tannins are supportive but not aggressive. Good supple texture and nice depth.

Growing Conditions

This vineyard has never been treated with herbicides. The typicality of the wine is due to its soil. This one is black silty sablo resting on a highly ferruginous clay sablo basement (iron dirt), with some gravel on the surface. It is a quaternary alluvial sheet of Isle. Some elements come from the Massif Central. This soil is one of the richest in certain trace elements.

The magnitude of fluctuations in the water table causes a water deficit at the time of cluster maturation. The result is an enrichment of the grapes at that time.

One month before the harvest, the vine is stripped in front of the grapes to obtain the maximum color and concentration. All grapes of insufficient maturity are eliminated.


The harvest is carried out by hand at perfect maturity.


We bottle the entire time at the Château.
After bottling, the wine is kept in a cool and humid underground cellar, dug into limestone.


The grapes are sorted by hand on a vibrating stainless steel sorting table before tanking. Leaves and other impurities are removed. In case of rain, the harvest is stopped until the grapes are dried again.

The vinification is thermoregulated. The maceration is long and modulated according to the daily tasting. The ecological distribution of the various yeast species is fully respected because it constitutes one of the natural riches of the terroir. The same applies to lactic acid bacteria.

The aromas of wood must never erase the fruitiness due to the terroir, but only enrich it. The wine is racy because it is chiseled by the three oenologists of the family who make Corbin Michotte an excellent thoroughbred.


Maturing is done in new barrels and a wine for 18 to 24 months. Their proportion is decided each year according to the tasting.