The grapes are harvested by hand, then destemmed and sorted on two vibrating tables with the aim of eliminating all the vegetable parts to collect only the best. The berries then come to fill small wagons which descend to the lower level on a large platform resting on the tanks. Thus, the vats are filled using only gravity in order to protect the integrity of the precious grapes.ns.
Vintage 2016
Tasting
- Powerful and elegant tasting.
- Intense and complex nose with aromas of chocolate cherries, with a hint of mint.
- Round and fresh on the palate with silky tannins.
- A great gastronomic wine.
Distinctions
- Gold medal:Concours des Féminalise 2019
- Gold medal:Challenge International du Vin de Bourg sur Gironde 2019
- Gold medal:Sommelier Wine Awards 2019
- 2 stars and a favorite:Guide Hachette des Vins 2020
- 93/100:The Wine Enthusiast (September 2019)
- 16/20:Jancis Robinson (October 2019)
- 93/100:Jeb Dunnuck (November 2019)
- Gold medal:Concours Général Agricole de Paris 2020
- 93/100:Wine Advocate Robert Parker (May 2020)
Vintage 2017
Tasting
- Powerful and elegant, the nose opens out on chocolate cherry, with a hint of mint and an empyreumatic palate.
- The palate supported by tight but silky tannins stretches out into a long and tasty finish with subtly vanilla accents.
- A gastronomic wine
Distinctions
- Gold medal:Lyon International Wine Competition
Vintage 2014
Tasting
- Dark purplish red color.
- Intense and fresh nose of red and black fruits, liquorice side with aromas of cherries.
- Powerful on the palate with great structure, aromas of red fruits and spices.
- Ample finish with red fruits, liquorice, melted.
Distinction
- 94/100:The Wine Enthusiast Magazine 2017
- 90/100:The Wine Spectator (August 2017)
- 17/20:Jancis Robinson (August 2017)
Vintage 2013
Tasting
- Dark purplish red color
- Intense and fresh nose of red and black fruits, liquorice side with aromas of cherries
- Powerful on the palate with great structure, aromas of red fruits and spices
- Ample finish with red fruits, liquorice, melted
Distinction
- 16.5/20:Jancis Robinson (June 2016)
Vintage 2018
More informations
Food & wine pairings
- Pairing: foie gras, truffles, red meats and in sauce, confits, cheeses.
- Storage: in the cellar, at 16 ° C for a maximum humidity of 85%.
- Aging potential: over 20 years depending on the vintage.
- Tasting: serve between 16 and 18 ° C. Decant beyond 4 years of aging. Can be tasted young (open 1 hour before tasting).
Vinification and aging
- Harvest: harvest and sorting by hand.
- Blend: 100% Malbec.
- Type of soil: gravel and gravel-clay soils (5 different types), on Kimmeridgian base, ideal microclimate.
- Consultant oenologist: Michel Rolland
- Vinification: Cold maceration (8 ° C), Alcoholic fermentation, Hot maceration (28 ° C)
- Average annual production: 4,800 bottles.
- Aging: malolactic fermentation in French oak barrels for 16 to 18 months.
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