From the 5th of September to the 3rd of October.
The harvest started early (one month before compared with 2010).
A first trie was compulsory to clean up the remaining grapes.
2011 sounds like a wine for pleasure, to be drinking within 10 years.
Each grape is vinified separatly.
The pressuring is direct and the settling of the must need about 10 hours.
Then the lees are reintroduced before the fermentation starts in french oack barrels with 1/3 new each year.
Toppings up are made regularly and the rackings done every three months.
The wine is aged in french oack barrels for between 20 to 24 months.
It's bottled at the Château between 2 or 3 years after the harvest.
Can be shared like a drink between friends and as an aperitif.
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.
Citus fruit's salad or strawberry's salad with basil or mint.