The Cabernet, dry-footed ripens well here and Merlot develops complexity - all helped by the proximity of river and ocean both moderating temperatures. 2016 is rounded and sappy with black-fruited finesse, all supported by well-integrated, silky tannins and graphite minerals
The nose is dominated by the fruits, very aromatic with hints of black fruit, blackberry, blueberry. The palate is powerful enough tannic but the balance between fruit and tannins give a perfect balance to the lingering finish of this great wine.
Vinification and ageing: Handpicking from September 26th to October 19th, in small crates with manual sorting of the grapes before and after de-stemming. Traditional vinification in temperature-controlled stainless steel and lined concrete vats. Pumping over, rack and return.
Vatting period: 30 days. Malolactic fermentation in vats.
Ageing in 100% new French oak barrels for 12 months. Racking every 6 months.
Age of the vine: 35 years
Culinary Recommendation: To serve 16 C - 18 C. Good match with Red meat (Beef, Lamb...)
Awards:
James Suckling 93-94
Decanter 92
Jancis Robinson 16.5
Neil Martin 92-94
la Revue des Vins de France 17-17.5
Bettane & Desseauve 94
Jean-Marc Quarin 17
Jeff Leve 92-94
Antonio Galloni 88-91
Yves Beck 96-97
Le Point Jacques Dupont 17
