The preceding winter was another dry one, with less rain than the previous one and warmer day and night temperatures. A warm spring resulted in early budding. Regular rain showers during flowering and berry set, with a high presence of pests. The picking season was very dry with limited water for irrigation, but with cooler nigh-time temperatures during February.
Winemaking / Maturation
Hand harvested in the early mornings. If the season requires, the grapes are chilled for a pre cold soak in small stainless tanks. The grapes are then destemmed, and hand sorted. Some of the grapes will go into small open top fermentation tanks for a quick warm natural fermentation and some of it will go in closed tanks for an extended maceration. Sometimes up to 30 days after picking. This creates additional structure, as well as softening of the tannins. Malolactic fermentation is in stainless steel and the finished wine is left on the sediment for another 3 months before racking. The wine is then moved to 100 % new Francois Freres and Seguin Moreau barrels for 16 – 27 months ageing. No finings before bottling.
Deep dark red colour. Amazing aromatics of dark chocolate, blackberry, leather, and toasted oat. A full-bodied wine with a juicy palate, and ripe supple tannins. A well balanced, seductive Merlot from an amazing vintage.
Beef fillet steak, slow-cooked venison, braised beef short ribs
Alc: 14,95% vol
RS: 2,5 g/l
TA: 5,7 g/l
Free SO2: 6 mg/l
Total SO2: 127 mg/l
VA: 0,7 g/l