The 2017 vintage was complex. After a cold spring with frosts that has harmed part of our vineyard, summer turned out to be mild and it nursed the grapes into a nice maturity. The temperate late autumn was a help for us to keep the grapes fresh and to develop their varietal aromas. Moreover, by harvesting our red grapes a little bit sooner for this wine, we were able to keep the grapes fresh plus a sweet and fruity taste, however, the final product is still having a nice concentration.
For this select vintage we pursue an integrated winemaking which means all the parts of the process take place in French oak barrels that hold 400 litres each. . To do this, our cooper opens the barrels on a side, those are crafted to host the harvested fruits. The grapes, just gathered, are carefully prepared for the barrels. The grapes, just gathered, are carefully prepared for the barrels. The alcoholic fermentation takes place thanks to the natural yeasts found in the grapes. Every day we turn our barrels manually. This technique suffices to drive away any potential obstruction from grape-skins to the maturation of the ripening liquid in the barrels. It is an extraction technique that is both gentle and effective, and which permits us to obtain the colour and tannic structure, without any notes of bitterness, that we seek. Once the fermentation has been realised, we press our grapes which can then be placed in the same barrels again, tightly closed. The so-called ‘malolactic fermentation’, where the malic acid is broken down, then runs its course naturally, often in the spring, when temperatures in the cellar start to climb again in response to our climate’s effect. The wine development continues in this way for a further eighteen months. Just before the bottling process, the wine is carefully filtered to remove deposits that could have formed during the process.
Gold medal at the independent winemaker concours 2019
Silver medalat Paris concours general Agricole 2019
Two starsin the wine guide “Hachette des Vins 2020”
Appearance: Sustained purple with intense ruby reflection
Aroma:We discover plenty of wild berries. The blackcurrant is clearly dominant, fresh, and appetizing. A few roasted cocoa notes, with hints of liquorice mix in together to create a complex picture.
Taste:With a clear onset, a great melted tannic structure which will allows it to improve over the years. In the mouth, we find hints of fruity aromatics. They remind us of jellied blackcurrants. Roasted mocha notes are mixed with some camphor notes, giving it this character and long finish.
Food pairing:Excellent with a slowly cooked lamb. For the gourmets, pair it with a dark chocolate mousse with red fruits, it is worth a try.
Can be kept upto 10 years.