GRAPE VARIETIES
85 % merlot , 15 % petit verdot

GEOGRAPHICAL ORIGIN Eyrans and Cartelgue

SOIL
Deep, coarse-textured calcosol with pebbles undergravel topsoil. Thissoil retains warmth and is conducive to early ripening.
It also overlays a2-metre deep hard, slightly fragmented, limestone bedrock.
This physical barrier limits the depth of the roots, promoting the gradual onset of moderate water stress from vraison (colour change) throughout ripening. This restricts the sizeof the grapes, boosting the synthesis of phenolic compounds a n d concentration of anthocyanins. The thick, deeply- coloured skins are highly tannic and aromatic.

VITICULTURE
Sustainable pruning, bud pruning, leafthinning, green harvesting. The high leaf canopy
rapidly consumes thesoil’s water reserves byevapotranspiration and ensures an adequate leaf-to-fruit ratio, propitious to good concentration and extraction.
The grapesare picked early in the morning at optimum ripeness(slightly overripe), topreserve their intrinsic fruitiness and full aromaticexpression.

YIELD 54 hl/ha

FERMENTATION AND AGEING
The grapes from each plot were fermented separately 1( vat =1 plot) with72-hour cold pre-fermentation maceration (10C), vatting at 26C for 71 days with daily pumping over, “quick” malolactic fermentation (inbarrel for the Cabernets). The wines were put into barrels previouslyusedfor 2/3 vintages earlier than usual, ni November, and aged
for 12 months.

TASTING NOTES
Deep, concentrated ruby-red colour. The complex nose displays notes of red fruit compote, liquorice
and spices combined with oaky notes reminiscent of mint and mocha.
Starts out full-bodied, fleshy, and generous on the palate with good concentration and fine,delicate tannins. The overall impression is well-balanced
and fresh. Discreet red fruit and moorland aromasfollow throughon the palate. Alovely long aftertaste underpinned by ripe fruit aromas. All in all, a very subtle, elegant wine.

FOOD & WINEPAIRINGS
Grilled or marinated game, entrecte steak, duckbreast, steak tartare and beef carpaccio, lamprey