The 2017 vintage was one of the earliest on record. The growing season was marked by a dry winter and spring (46% less rainfall than usual), accompanied by temperatures 2°C above average (except for the frost in April). This dry summer weather was ideal for ripening the seeds until late August.
Harvest date: September 12, 2017
Grape blend: Merlot 65% / Cabernet Sauvignon 35%
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Appareance: Its color, deep, intense, close to ruby, is embellished with sumptuous purple reflections.
Nose: The nose is very aromatic. It exhales a pleasant mixture of black fruit aromas, very ripe (Morello cherry, blackcurrant, blackberry), to which come to marry, for our greatest pleasure, a light smoked and some soft notes of liquorice.
Mouth: In the mouth, it is a soft wine at the attack, juicy at the development, and particularly fruity, with ripe tannins, fruit (black berries such as blackcurrant, blackberry). The whole is enhanced by subtle spicy notes, slightly aniseed. It offers us a nice persistence in the finish. It is a very elegant and greedy wine, which is somewhat similar to the Burgundian style. The finesse of this great wine can be appreciated with guinea fowl fillets, quails with grapes, or a cheese platter (Vieux Gouda, Roquefort).
92 / 100 – James Suckling
92 / 100 – Markus Del Monego
89 – 92 / 100 – The Wine Spectator
Surface : 16,00 hectares
Soil : Gravel.
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Grape harvest : Manuelles en cagettes et tri sur table de réception.
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Graft stock : 101.14 – 3309C – Riparia
Plant food : Fertilisation raisonnée
Plant density : 8500 pieds à l’hectare
Wine average age : 25 ans
Grape variety : Merlot / Cabernet Sauvignon
Pruning type : Double guyot with debudding.
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Fermentation : In stainless-steel temperature controlled tanks with patented cap-breaking system.
Fermentation temperature : 28 to 30°C
Malolactic : Yes
Wine maturing : For 12 months in oak barrels (40% new) with racking.
Wine montage : Eggwhites
Maturing potential : Subject to vintage, expressive after 3 to 5 years, can age 10 to 15 years.
Maître de chai : Sébastien RAVILLY
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Œnologist Consultant : Michel ROLLAND and Mikaël LAIZET.