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.