Deep, acidic, red fruit, spices
Syrah, Merlot, Cabernet Sauvignon
Hand-picked from beautiful grapes. Native fermentation. Crushing at the at the foot.
The whole bunch Merlot was macerated with the Syrah juice for a few days. The whole was pressed and then aged in vats for 8 months, followed by a short time in old barrels to aerate and refine the wine. The Cabernet Sauvignon was vinified separately in true carbonic maceration for 21 days. In the same way, it had the same maturation. Finally, the whole was blended 10 months after the harvest.
Bottling was done on a fruit day.
Eye: Deep red, clear, with a slight purplish tinge.
Nose: Slightly animal nose at first, which quickly develops menthol and red fruit notes. Mentholated and fresh red fruit notes (raspberry, redcurrant, strawberry). Then appear notes of black fruits, notably blackberries. Finally, we can smell spices such as pepper and cinnamon.
Palate: Fresh attack. This persistent acidic framework is the main thread of the wine. It carries aromas of fresh red fruits. We end with spicy notes, notably fresh pepper.