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Wine Description
The Story
The philosophy behind work in both the vineyard and cellars is akin to that of a goldsmith, as befits a terroir of this calibre. It calls for careful decision-making and meticulous execution.
Soil management is entirely organic and viticulture is sustainable, with green cover between the vine rows and Guyot double pruning. Picking is done entirely by hand. The grapes are sorted and put into small vats corresponding to specific plots; each vat receives individual attention. Pigeage (punching down the cap) is practised.
Winemaking is constantly fine-tuned and whole berries have been fermented since 2012, along with a small proportion of stems to develop floral aromas.
Ageing takes place for 18-24 months in barrels from the finest coopers. Fifty percent of these are new every year.
Vintage 1971
Bordeaux: 1971 was a very good vintage, the only fault of which was being overshadowed by the exceptional 1970 vintage. The size of the 1971 vintage harvest was very small, which made the wines a rarity. Well-stored examples of wine are likely to remain mature for a few more years. Sauternes and Barsac: Sweet wines such as Sauternes and Barsac have been exceptional this year and will last for many decades to come.
