SOIL

Rocky and limy clay with southern exposure at 160 meters altitude.

CLIMATE

2004 was especially hot and dry with naturally low yields.

VINES

Cabernet Sauvignon 90% Syrah 10% (30 year old vines planted at 4000 vines per ha).

FARMING METHODS

According to the official sustainable farming charter. Grass is planted in the rows to compete with the vines that are trellised for maximum leaf canopy and deleafing to maximize concentration and fruit character with Cabernet.

HARVEST

Mechanically with yields of 30 hl per ha.

WINE MAKING

Maceration for 16 days with regular pump-overs and temperature maintained between 25-28°C for the duration of the alcoholic fermentation that lasted 21 days. Micro-oxygenation before malolactic fermentation.

MATURING AND BOTTLING

Fining and early clarification; filtration; blending after tasting; bottled in the spring after further filtration.

MATURING AND BOTTLING

In fine grain, French oak barrels for 12 months.

MEAL SUGGESTION

Roasted red meat on pepper sauce, venison.