Production
East and north-south facing rows on alluvial soil at an altitude of 260m and approximately 10k from the sea. The blend is crafted from Merlot 55%, Cabernet Sauvignon 27%, Cabernet Franc 16% and Petit Verdot 2%. Grapes were harvested by hand and berry sorted into stainless steel fermenters. Fermentation commenced spontaneously and was finished with selected yeasts. Extraction was done with a combination of punch-down, rack-and-return and pump-over methods. Batches were gently pressed and immediately racked to 4500L oak "foudre" where they completed malolactic fermentation. Blending took place after 12 months ageing.
Tasting notes
This mix of the 4 classic Bordeaux varieties is brim full of ripe bramble and plum fruit with dark curranty corners. Warm and spicy with the succulent black fruit nicely offset by cinnamon spice, fresh acidity and supple tannins.
Food match
Barbecued red meats, herby grilled chicken or even thick spicy south east Asian dishes.
