Twenty hectares of vineyards are located in eastern Bordeaux (southwest
France) along the Dordogne riverbanks where the soil consists of limestone
plateaus over deep-lying clay and silt. The vines are planted at 6000 vines/
hectare using the guyot training method and enjoy southern exposures at
altitudes of 8o meters above sea level.
Following a mechanical harvest in September, the grapes were destemmed and
selected via use of a sorting table. The grapes underwent cold skin contact at
10-12°C for 2-3 days in stainless steel tanks. Fermentation took place in
stainless steel tanks as well over 10-12 days at 25-28°C with periodic pump-
overs, aerations and delestages. The wine was left in contact with the skins for
an additional 10-12 days. Malolactic fermentation occurred. One-third of the
wine was aged in a combination of new and previously-used French oak
barriques for 12 months, then blended with the wine that rested in stainless
steel tanks before being filtered, fined and bottled.
A pleasant bouquet of fresh red fruits on the nose. Well-balanced with smooth
and silky tannins.
Pairs well with a wide variety of red and white meats.
Tasting Date: March 2012
Tasting Date Price: $13.99