Vineyard

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.

Grape variety

Distinctive blend produced by great Médoc wine.

45% Cabernet Sauvignon
50% Merlot
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.

Production

Around 80 000 bottles.

Vinification process

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.

Maturing

18 months ageing in barrel and cistern. Micro-oxygenation throughout wine maturing.

Tasting

« Excellent black fruit definition – cassis, blackberry, plum – plus plentiful clove spice and high, traditional tannic punch on the palate. This is full of heft and flavour and interest. A great example of how cru bourgeois can rival cru classé ! (17) » Jancis Robinson

Tasting tips

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.

Distinctions :

• Gold medal of Gilbert et Gaillard
• Silver medal Vinalie
• 91/92 James Suckling
• 17 Jancis Robinson