Vintage 2008
- Silver Medal at Los Angeles Wine & Spirits Competition

Terroir
Clayey limestone soil

Grape-varieties
55 % Cabernet Sauvignon, 40 % Merlot, 5% Cabernet Franc

Vinification
Samples of the grapes are taken and tasted in order to harvest them at their optimal ripeness. In order to keep the uniqueness of each grape variety and its soil (terroir) the vatting is done separately. Then, there’s a first cold maceration in order to extract the fruits aromas. Afterwards, there’s a first long traditional vatting time in thermo regulated tanks, this fermentation and maceration last between 18 and 25 days with a temperature of 28°C. The final maceration lasts 4 days with an average temperature of 33°C in order to give a good body and make a well structured wine. The last step is the malolactic fermentation to soften the wine. After all this process, the wine is aged in French and American oak barrels during twelve months. The wine is chateau bottled.

 

Bright robe with some crimson hues, this wine offers a woody bouquet with some spicy and toasted aromas. The mouth is round and luscious, well-balanced with a lovely aromatic length. This vintage will benefit from being kept 5 to 6 years after the harvest.
To be served at room temperature, with some cooked pork meats, red meats and cheeses.
 
Fruity nose with a typical character of the Sauvignon grape variety. Freshness and roundness with aromas of white flowers...
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