Grape varieties:
Merlot: 48 %
Syrah: 40 %
Cabernet Sauvignon: 5 %
Petit Verdot:7%

Taste:

The nose is spicy with a lot of red fruits, evolving  towards some woody aromas but with such a freshness.

The mouth is complex, middle to full-bodied with some long ending tannins.

What is remarkable is the red fruity end  added to balanced tannins.

A wine to dish now but which should age easily 5 years.

Winemaking:

The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16 ?C. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ?C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in tanks, then ageing for about 12 months in oak barrels.

Barrels:

10% one-year old oak
56 % two- years old
34% three years old