Tasting Note: wonderful nose of spice and dark fruits followed by a rich, ripe palate with layers of fruit and spice.
Food Matching: Warm cabbage salad with roquefort and peppered bacon, roast leg of lamb with mustard and red wine sauce or spiced venison steaks with red-cabbage confit and red-wine sauce.
Vineyard: A blend of parcels with 60-year old vines.
Vinification: The grapes that have been carefully sorted. After the grapes are de-stemmed, the grapes are then lightly crushed. The skins are simply popped open and never pulverised. The juice, skin, pulp, and pips, are gently pumped into the vats. The must starts to ferment using natural yeast. The fermentation lasts about five days. The wine remains in the vat in contact with the skins and pips for about ten days (this is known as maceration). The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the cellar. The malolactic fermentation lasts for about ten days. Next comes the blending, this step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the 'grand vin'. By evaporation, elimination, or absorption by the wood, about 15% of the harvest will be lost during the two to two and a half years that the wine is kept in cask.