The grapes came from vineyards planted at 185 to 210 meters above sea level in decomposed granite. The trellised vines were planted from 1990 to 1991.
One specific block was hand harvested on the 1st of March 2012 with sugar levels of 24.5°B. The grapes were destemmed and cold soaked for 48 hours. After 48 hours the pulp was inoculated with selected yeast strains and fermentation took place at 25°C. The wine was pressed at 3°B. MLF (malolactic fermentation) took place in stainless steel tanks. The wine was aged in 100% French oak barrels. The wine matured in barrels for 24 months. After maturation the wine was prepared for bottling.
The wine is dark ruby in colour. On the nose the wine is fruity with flavours of prunes, black berries and notes of toffee caramel. On the palate the wine is full bodied with soft tannins that lingers of berry flavours.
Matuation potential: 10 years
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