From 23rd September to 19th October.
The weather was rather dry and warm so that the noble rot ( Botrytis Cinerea) didn’t set up staightaway.
Four pickings were necessary.
The second one gave a very fruity and concentrated juice.
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 regularlyand the rackings done every three month.
The wine is aged in french oak barrels for between 20 to 24 monthes.
It is 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.
Apricot and ripe pear aromas.
The freshness is really present and enhances an aromatic finish.
A long lasting finish.
Decanter 91 Le Point 17
James Suckling 93-94 Anthocyanes 16,5
Wine Spectator 90-93