Spreads over 14 hectares on clay soil with limestone and sand. The cold terroir leads to a slow-maturing grape, hence a very aromatic grape flavour produced.
This vintage of cold maturity, very late, finally gives rise to wines with a classic profile. The grapes, healthy at the time of the harvest, nevertheless displayed high values in terms of tannins and sufficient alcoholic degrees, all perfectly balanced by a well preserved acidity. All the trick then consisted in carrying out extractions measured in order to respect this crunch of fruit.
Distinctive blend produced by great Médoc wine.
45% Cabernet Sauvignon
5% Petit Verdot
Plants density: 7 500 vine stocks per hectare
The vine has been established for 30 years therefore the vineyard is featured as qualitative.
Around 80 000 bottles.
Grape harvest is hand picking when destalk and selection are done by machines. After a pre-fermentation cold maceration to enhance its aromatic potential, the vine-making process is traditional. Temperature is regulated in order not to harden the tannin we want soft.
18 months ageing in barrel and cistern. Micro-oxygenation throughout wine maturing.
Purple purplish. Bouquet of good intensity. Notes of roasting, licorice, dark chocolate, cinnamon, morello cherry, blackcurrant and mint. Vivid, juicy attack. Beautiful tension, granular tannins which are revealed in the middle of the mouth. Power is present.
Meat: poultry or game bird, lamb, grilled beef, stew, roasted veal or pork.
Side dish: potatoes with coarse salt, cream or onions, cep mushrooms, pasta, vegetables, most of fines herbs bring to light the wine.
Cheese: Parmesan and other hard cheeses, Roquefort, Camembert.
Desert: strawberries and wine peaches, chocolate cake and other chocolate desserts.
Gold medal of Gilbert et Gaillard
Silver medal bruxelles competition
Neal Martin 88-90
Yves Beck 87-90