From 26th September to 17th October.
Difficult vintage due to a rainy spring and wet early summer. July was very warm and dry.
The harvest stopped because of the rain. Then a short period of fine weather who enabled to pick up the remaining grapes at a perfect stage of maturity.
Each grape variety is vinified separatly.
The pressuring is direct and the settling of must need about 10 hours. Then the lees are reintroduced before the fermentation starts in french oak barrels with 1/3 new each year.
Toppings up are made regularly and the rackings done every three month.
The wine is aged in french oak barrels for between 20 to 24 monthes.
It’s bottled at the Château between 2 or 3 years after the harvest.
Plain or stir-fry « foie gras ».
Spicy courses like chicken curry.
Sweet and savoury courses like duck with peach.
Delicious with blue cheese like Stilton or Roquefort.
Citrus fruit’s salad and strawberry’s salad with basil or mint.
Fresh pineapple and pear aromas enhanced by a beautiful dynamic and a good lenght in mouth.
Its generosity features some little bitters.
Decanter 88 Vinum 16,5 Vino ! coup de coeur
James Suckling 89 Bordeaux Total 17 Vinifera ****
Jancis Robinson 17+ In Vino Veritas 16 Antoon Laurent 91
Bettane et Desseauve 16 Perswijn 16,5 Jean-Marc Quarin 15,5