Fruit, finesse, elegance: this is the winning trio of this wine from a privileged terroir. Dominant in the blend, this Merlot seduces with its gourmet notes of pastry aromas which give way to ripe fruit. On the palate, it unfolds a silky texture and finely woody notes. A promise of emotions for this harmonious wine.
Presentation
Presentation
Made for four generations, from the great-grandfather to the great-grandson, this wine embodies the soul of our estate as the first wine of the property. Both delicious, fruity and powerful, it is suitable for all occasions. A wine to savor and share around all tables!
The vintage
The 2022 vintage is an exceptional vintage, perhaps the vintage of the century. Our vines demonstrated incredible resilience in the face of record drought and high temperatures, giving rise to dense, concentrated, fresh, and fruity red wines. This surprising vintage could well surpass previous ones and leave an indelible mark in the history of our vineyard.
Location
Vineyard area : 21 hectares
Grape varieties : 80 % Merlot, 10 % Cabernet Franc, 5 % Cabernet Sauvignon, 5% Malbec
Appellation : Montagne Saint-Emilion
Grape varieties : 80 % Merlot, 10 % Cabernet Franc, 5 % Cabernet Sauvignon, 5% Malbec
Appellation : Montagne Saint-Emilion
Terroir
Terroir : Sols argilo-calcaires, argilo siliceux et sablonneux.
In the vineyard
Manual pruning in winter on hillside plots then later on other plots to delay budburst and the appearance of frost.
Branches crushed and reused as compost for the soil.
Control of yields.
Mechanical harvest.
Branches crushed and reused as compost for the soil.
Control of yields.
Mechanical harvest.
Harvest
The harvest took place in mid-September for 3 weeks, allowing us to manage the work in the vineyard and cellar perfectly. The harvest was of very good quality and the yields very satisfactory, once again demonstrating the adaptability of our vines and our terroir to climate change.
Winemaking
Traditional in thermoregulated stainless steel tanks associated with the micro oxygenation process.
Alcoholic fermentation followed by malolactic fermentation.
Daily pumping over and punching down.
Alcoholic fermentation followed by malolactic fermentation.
Daily pumping over and punching down.
Ageing
12 to 14 months in French oak barrels.
Varietals
Merlot : 80%
Cabernet franc : 10%
Cabernet sauvignon : 5%
Malbec : 5%
Cabernet franc : 10%
Cabernet sauvignon : 5%
Malbec : 5%
Specifications
Alcohol content : 13,5 % vol.
Surface area of the vineyard : 21 ha
Yield : 45 hL/ha
Age of vines : 30 years old
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Advice
Serving
Serving temperature around 17/18 degrees. Open or decant 1 hour before serving.
Ageing potential
5 to 10 years
Tasting
This vintage is distinguished by a deep garnet color, accentuated by discreet purplish nuances. Its aromatic bouquet is a real delight, offering a harmony of black fruits mixed with subtle spicy notes. On the palate, it reveals a velvety and ample texture, enriched with savory flavors and fruity touches that extend towards an elegant finish. It is a wine that is both rich and balanced.
Visual appearance
The color is a beautiful intense garnet with purple reflections.
At nose
The nose reveals a beautiful aromatic palette combining aromas of blackberry and black cherry accompanied by fine smoky notes.
On the palate
The round and dense palate presents beautiful notes of raspberry ending with delicate notes of dried fruit.
Food pairings
Aperitif: Platter of fine charcuterie (cured ham, terrines), tapas.
Game: Roast pheasant, wild boar stew with berries.
White meats: Poultry supreme, roast veal.
Red meats: Beef fillet with pepper sauce, grilled steak.
Poultry: Duck with cherries, roast capon.
Cheeses: Camembert, brie, character cheeses (comté, Auvergne blue).
Desserts: Red fruit tart, dark chocolate fondant, blackberry pavlova.
World cuisine: Lamb tagine, spicy beef empanadas, beef enchiladas.
French specialties: Beef bourguignon, duck confit, grilled prime rib.
Game: Roast pheasant, wild boar stew with berries.
White meats: Poultry supreme, roast veal.
Red meats: Beef fillet with pepper sauce, grilled steak.
Poultry: Duck with cherries, roast capon.
Cheeses: Camembert, brie, character cheeses (comté, Auvergne blue).
Desserts: Red fruit tart, dark chocolate fondant, blackberry pavlova.
World cuisine: Lamb tagine, spicy beef empanadas, beef enchiladas.
French specialties: Beef bourguignon, duck confit, grilled prime rib.
Classic food and wine pairings
Aperitif, International cuisine, Desserts, Cheese, Game, French cuisine, White meat, Red meat, Poultry
