Grape Variety: Cabernet Sauvignon 100%
. Picked by machine in mid-October;
. Grapes fully destemmed;
. Quite long maceration (three weeks) with daily pump-over by air;
. Wine kept on its thin lees during winter;
. Wine racked off the lees at the end of malolactic fermentation;
. Blending of the different tanks in spring;
. Final filtration and bottling in the beginning of September.
Strong red color with deep purple nuances;
The intense nose offers a pronounced flavor of very ripe red and black fruits (blackcurrant, blackberry, blueberry) and a touch of freshness with mineral characters;
Full-bodied and generous mouth with a nice tannin structure.
Decanted a few hours, this wine matches with:
. Tasty red meat;
. Strong and aged cheese.
16 to 18°c.
5 to 7 years
Bronze medal, concours des Vignerons indépendants 2014