This vintage shows a smooth, ripe wine full of juicy black fruits. It’s not dense, and fruitiness will let it age
The 2013 vintage reflects the extent to which climatic hazards can influence wine production: The naturehas forced growers to pay more and more attention to the vineyard in order to achieve optimal ripening. It’s also the charm of our job.
After a rainy and cool winter,the vegetation started off cautiously.The wet, cool spring resulted in slow vine growth and late bloom: Cabernet Sauvignon bloomed evenly while Merlot was slightly more heterogeneous.The remarkably warm and sunny summer helped to fill the heat deficit and catch up with the vine.The veraison began around the 10th of August.The months of September and October were characterized by a mild climate and a few moderate showers in Listrac.
-Sustainable viticulture: Terra Vitis
- Soil type: Gravelly Pyrenean soil covering a limestone subsoil.
- Area: 32 hectares
The vines are cultivated according to environmentally friendly growing
practices, respecting both the plant and its environment. Vine care constantly
ensures that a balance is maintained between the plant and its environment in view
of achieving well-aired foliage and a regular load of grapes, which gradually ripen in
the sunshine. Depending on their nature, the parcels are ploughed or grassed over
between the rows.
The harvest started on September 30th and ended on October 12th.The quantities harvested are small. The optimal ripening of the grapes was not obvious to determine and the date of the harvest was dictated both by the observation, the tasting of the grapes and the climatic conditions: A constant attention will have been necessary to the vine and the sorting work even more intense than usual..
The winemaking was done at moderate temperature in order to promote the expression of the fruit and a harmonious structure.Small harvest therefore of a very pleasant wine, charming, with soft tannins, whose freshness delights the palate.
A strict selection of the parcels and the grapes takes place
during the harvest. After a gentle crushing and destemming of the grapes, the must
is put into small-thermoregulated vats ensuring that the fermentations are perfectly
controlled, bringing out the expression, the richness and the nuances of each plot.
The vatting period lasts 20 to 25 days depending on the vintage.
Maturing lasts around 12 months in merrian oak barrels, a 1/3 of which are
replaced each year. We then undertake the final blending before bottling at the
- 30% new oak barrels