Profile:
Eyes: Intense ruby red
Nose: Aromas of blackcurrant, blueberry and plum
Palate: Gently spiced cherry with a fruity bouquet
Finish: High tannins and finishes with rose pepper and warm oak
Body: Medium
Acidity: Medium
Tannin: Medium
Dryness: Dry
Food Pairing: Rich salads, Roasted chicken, fried veal escalope & duck
confit
What’s In It: Merlot 76%, Cabernet Sauvignon 22%, 1% Cabernet Franc and 1% Malbec
How It Was Made:
Vintage: Followed by a mild and rainy winter, the spring started early with almost summer-like conditions – the budburst took place already mid-March, three weeks earlier than normal. The cool period from early April to mid-May 2019 slowed down the growth. The return of warm weather from mid-May onwards led to rapid flowering, a guarantee of quality. The high temperatures in early June accelerated the vine growth and overall, the summer 2019 will be remembered because of the two periods of extreme heat – the Canicule – with afternoon temperatures well over 40C. Furthermore, there was no rain from mid-June until end of September. These conditions resulted to perfectly ripe, relatively thick-skinned, highly concentrated grapes resembling the years 2015 and 2009.
Vineyard: The vineyards sit on a south-sloping sun-drenched plateau. Vines are planted at 5,000 plants per hectare in calcareous-clay soils. Average age of vines is 29 years, oldest parcels 75 years. The vineyard is managed sustainably. Natural weeds between the rows absorb excess moisture and promote microbial life in the soil. The vines are pruned to the double Guyot method, cultivated according to sustainable viticulture practices and with a strict control of yields (44 HL per hectare) on a plot by plot basis.
Winemaking: Meticulously selected grapes entered first a 5-day cold maceration, followed by temperature-controlled fermentation to retain the purity of fruit, elegance and freshness. Long and gentle 40-day extraction, parcel by parcel vinification, racking three times and aging for 18 months prior bottling.