The nose offers a complex bouquet of red fruits, plea- sant sensation of freshness blended with exotic woods. A slight floral note is added.


An harmonious attack, a velvety and full mid-palate, well-balanced with fine and delicate tanins. It reveals aromas of ripe red fruit, oak and a crisp/spicy finish.

Growing Conditions

After a slow spring where flowering was delayed, vine maturity accelerated at the end of August. Then the beautiful Indian summer allowed grapes to reach perfect maturity. The harvest began on October 12th with the Merlot vines and finished with the Cabernet vines on October 26th.


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.


14 months in French oak barrels (225 litres). Bottling takes place with a tangential filter.


Garnet color with purple lights