|Residual Sugar (G/L)||0.8|
Grapes are crushed, destemmed and cold soaked at 12 Celsius for 2 days then fermented at 27-30 Celsius for 6-8 days, followed by a post maceration for 7 days. Malolactic fermentation occurs in stainless steel then the wine is transferred to 15% new 85% used Allier oak barrels for 12 months. A further 6 months in stainless steel and 6-12 months in bottle is allowed before release.
A single light frost at the outset of the season inflicted minor losses in early budding varietals, although a pattern of moderate rains, warm days never over 90’s followed through end of August. During the crucial last 6 weeks of the growing season, from early September through mid-October, we enjoyed consistent blue skies, warm days and cool nights, yielding structured wines for very long aging. 15-20 years
Dark garnet core, brilliant clarity in the glass. Intense, effusively luscious flavor of ripe red berries with fresh notes of earth, cherry, and black currant, elegantly woven together. The wine exhibits a long finish and vivid tannins, yet it ends remarkably soothing.