The nose is rich and complex plenty of ripe red fruits : crushed strawberries, blackberries, red berries liquor. It has a sweet pepper and toasted fragrances.
The palate is full, and perfectly well-balanced from his youth. Every flavors are present in harmony with rich and blended tannins. Discreet hot toasted bread notes and almonds grilled. The finish is fresh and long. A real revelation.
Thanks from July to September 2018. Sunny, these months offered gene- rous suggary berries ans bright tannins. Raining spring with enough water avoided a hydric stress in summer. Grapes was dense and plenty of flavors during indian summer in october.
Viticulture : To temper the natural vigour of vines, we carry out a short pruning at the end of winter. In addition during the summer we do a ‘green harvest’ in order to help ripening and the concentration of the remaining bunches. The date of harvest is decided by tasting and analysis.
Harvest: By machine and by hand in the early morning. A double sorting table is used to ensure that only the finest grapes go into the vats for fermen- taion.
Cold soak at 10 to 12°C for four days in order to extract tan- nins, aromas and anthocyanin colour pigments. Alcoholic fermentation with selected yeasts in temperature controlled stainless steel vats which regulate temperatures to between 20°C and 28°C during fermentation and enable regu- lar ‘pushing down’ and ‘pumping overs’ to take place. Maceration takes place over a period of five weeks. Malolactic fermentation in stainless steel vats.
12 months in French 50 % new oak barrels (225 L) Bottling takes place with a tangential filter.
Deep ruby red color
Game, brie de meaux, prime rib, Orloff roast, meat in sauce. Noble poultry in the oven, a Bordelaise rib steak, a duck breast or a veal stir-fry.