Style
Red
Type

Still

Winemaker

Yves Glotin

Appellation

Bordeaux Superieur

Varieties

Cabernet Sauvignon, Merlot, Petit Verdot

Viticulture

30-year-old double guyot trained vines are mechanically harvested.

Farming

Sustainable

Terroir

Sandy gravel and sandy clay

Ratings & Reviews
Vinification

Grapes are destemmed and then cold soaked for 48 hours. Tanks are heated to begin fermentation. The extraction process takes approximately one week, adjusted according to taste. Warm maceration follows for 10 – 15 days. Free range and press wine are separated. Malolactic fermentation is achieved with co-inoculation with lactic bacteria at 68 degrees Fahrenheit. Each fermentation process takes about 3 months. Fining is done with gelatin and filtering occurs with depth filter sheets made with pure cellulose, diatomaceous and perlites. Total sulfur around 100mg/l.

Aging

8 months in new French oak barrels followed by 2-3 years in bottle.

Available Sizes (L)

0.750

Distribution Area

National

Shelf Talkers

Tech Sheets

Additional Resources

Tasting Note

This smoothly textured wine has ripe black-currant fruits and a polished character. Wood aging has given the fruit tones a heightened elegance that will stand the wine in good stead as it matures. Drink from 2022. - ROGER VOSS, Wine Enthusiast, 2018 vintage