the nose reveals nuances of blueberry-like black fruit and graphite. Hints of spice and violets come through after aeration.
broad on entry, the wine is fresh and elegant with silky tannins. The initial notes of blueberries give way to lovely long lingering spicy notes.
Sommelier's advice: Recommended food pairing: veal chop with wild mushrooms. Serving temperature: 17-18°C. Sommelier’s recommendation: we recommend to decant this wine. Ageing potential: 10 to 15 years.
Hand-picked in small crates early in the morning.
The harvested grapes are destalked before being transferred into concrete tanks uncrushed. Extraction is started by pumping over operations during the first week. The winemaker then leaves the wine alone for 4 weeks while extraction continues through a slow infusion. Because they were not crushed, the grape berries are heavier and sink down into the juice once alcoholic fermentation is completed.
30% of the wine is matured in demi-muids (600l) barrels and 70% in concrete tank for between 15-18 months.