This cuvee is a celebration of our first decade as an artisan-winemaker. The 2017 vintage, very generous, allowed us to test the alchemy between various species of selected oaks and wines with soft and subtle tannins.The aging of 18 months in barrels brings structure and power to this already complex cuvée. Well balanced. Cellar capacity of more than 10 years ...
Sustainable vinegrowing certified HEV3 (High Environmental Value Level 3 - which is the highest grade). The grape is Gamay noir. Average 100 years of age. Vineyard planted with a density of 12,000 feet per hectare. Silicious volcanic rock soil. Grapes manually harvest and de-stemmed (about 50%). Maceration in controlled tempertures (under 30°C for 16 days). Reared 18 months in oak barrels and bottled after.
Beef fillet in a crust - pigeons with peas - Valençay goat cheese - Chocolate fondant on custard
Deep; limpid and shiny garnet color
Small jammy, black fruits and kirsh notes - wrapped in vanilla, spices and a hint of caramel and cocoa.
Great complexity for this racy - very structured and powerful wine that will benefit with some cellaring. Fresh, salivating and balanced finish.
between 15°c to 16°C
10 years
