Presentation
Location
Soil consists of clay-ironpan and sand resting on Perigord-sand. The compactness of the subsoil and coarse texture of the soil are particularly favourable for the development of Petit Verdot, which reveals its full aromatic potential in this wine.
Winemaking
Traditional wine making. Grapes are placed in temperature-controlled stainless steel tanks. Fermentation will start after a cold maceration for about 3 days. After fermentation the wine is kept on the skins for an additional 15 days with one délestage. After about 30 days, the wine is transferred into French oak barrels (100% new oak) for a maturation period of about 18 months.
Varietal
Petit verdot : 100%
Advice
Tasting
Deep ruby colour. The nose is complex associating fruity notes (blackcurrant, blueberry, plum) with liquorice, pepper and a touch of menthol. The wine is generous on the palate and well-structured with a nice tannic backbone. Aromas of black fruit coming through, underlined by elegant toasty notes. A wine to enjoy over the next eight to ten years.
Classic food and wine pairings
International cuisine, Desserts, Cheese, French cuisine, White meat, Red meat
