The months of March and April were quite mild, encouraging dynamic, early budburst about two weeks ahead of time. Mechanical soil tillage in the spring stimulated the vine to develop its root system in depth, allowing the plant to resist drought. An essential agronomical factor this year that enabled well-structured ripeness. Flowering occurred between May 25th and June 1st. The warm, dry summer which followed led to excellent grape ripeness. The lack of rainfall brought about a slight water deficit, a situation that created natural concentration with ripeness evolving nicely until harvest time. The use of biodynamic preparations in the vineyards allowed the vine to face the summer’s high temperatures and drought in good conditions. For the Merlot grapes, harvesting began on September 10th, ending on September 17th. We were seeking fruit and complexity. The Cabernet Sauvignon grapes were picked from September 21st to the 30th, before the weather conditions deteriorated.
By hand in small crates and sorting on tables before and after de-stemming.
Use of gravity-flow vatting to supply the fermentation room. Fermentation in wooden vats with transparent double staves. Fermentation temperature : 28°C (82,4°F)
At its best between 5 and 20 years of age, can keep up to 20-30 years.
With its deep colour – a sign of an anthocyanin-rich wine – the 2020 vintage is subtly rich with a pleasant tension that characterises great vintages.