Weather of the vintage :
The climatic conditions of this year were particularly favorable to the vegetative cycle of the vine and the maturation of the grape.
and the maturation of the grapes.
After a rigorous winter, the vines woke up gently with a little delay in the first days of April
days of April; but at the beginning of May, the return of a drier weather and a rise in temperatures allowed the vegetation to develop
vegetation to develop more rapidly.
The exceptional sunshine of June and the heat of July, punctuated by regular but sufficient rainfall, were favourable to the
sufficient, were favorable to the development of the berries.
August had high temperatures and generous sunshine. This good weather continued
continued in September, with alternating cool nights and warm days, which was favorable to the
concentration of aromas and the accumulation of anthocyanins.
As the harvest approached, the sanitary situation was excellent and it was possible to wait for the complete
maturity before harvesting.
The grapes ripened to perfection. During the harvest, the grapes were very aromatic and tasty with good
tasty grapes with high sugar concentrations, crunchy pips and a skin with a high color potential.
color potential.
Harvesting began on September 28 with the Merlot until October 6. Then the Petit Verdot is
October 7 and finally the Cabernet-Sauvignon from October 13 to 20.
Vinification :
The short cold pre-fermentation maceration led to fabulous results. The
quickly gained in fruitiness, structure and color. Fermentation had not even begun
that we had black musts, with tasty tannins.
During the alcoholic fermentations, temperature control also played a fundamental role, allowing a slow and
fundamental role, allowing a slow fermentation and thus lengthening the working time of the
marc. Very quickly, the wines were distinguished by their fatness, their volume, their tannic power
softness, all in velvet and silkiness.
After a long post-fermentation maceration so that the marcs release all their power,
malolactic fermentation took place during the winter in barrels.
Blend :
50% Merlot
45% Cabernet Sauvignon
5% Petit Verdot
The climatic conditions of this year were particularly favorable to the vegetative cycle of the vine and the maturation of the grape.
and the maturation of the grapes.
After a rigorous winter, the vines woke up gently with a little delay in the first days of April
days of April; but at the beginning of May, the return of a drier weather and a rise in temperatures allowed the vegetation to develop
vegetation to develop more rapidly.
The exceptional sunshine of June and the heat of July, punctuated by regular but sufficient rainfall, were favourable to the
sufficient, were favorable to the development of the berries.
August had high temperatures and generous sunshine. This good weather continued
continued in September, with alternating cool nights and warm days, which was favorable to the
concentration of aromas and the accumulation of anthocyanins.
As the harvest approached, the sanitary situation was excellent and it was possible to wait for the complete
maturity before harvesting.
The grapes ripened to perfection. During the harvest, the grapes were very aromatic and tasty with good
tasty grapes with high sugar concentrations, crunchy pips and a skin with a high color potential.
color potential.
Harvesting began on September 28 with the Merlot until October 6. Then the Petit Verdot is
October 7 and finally the Cabernet-Sauvignon from October 13 to 20.
Vinification :
The short cold pre-fermentation maceration led to fabulous results. The
quickly gained in fruitiness, structure and color. Fermentation had not even begun
that we had black musts, with tasty tannins.
During the alcoholic fermentations, temperature control also played a fundamental role, allowing a slow and
fundamental role, allowing a slow fermentation and thus lengthening the working time of the
marc. Very quickly, the wines were distinguished by their fatness, their volume, their tannic power
softness, all in velvet and silkiness.
After a long post-fermentation maceration so that the marcs release all their power,
malolactic fermentation took place during the winter in barrels.
Blend :
50% Merlot
45% Cabernet Sauvignon
5% Petit Verdot