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Wine Description
The Story
After fermentation, the wine is aged for 12 to 15 months in French oak barrels (made of split oak staves form the forests of Central France) 50% to 70% of the barrels are new and 50% to 30% are one-year old.
Air slowly penetrates through the pores in the wood and gently oxidizes the wine. The oak contributes to the elegance of its tannins. At the same time, the restricted volume of the barrel facilitates the precipitation of the lees over the months.During this ageing process the wine is finely racked, thus separating the clear wine from the lees.
Each racking process is carried out from barrel to barrel and clarity is checked by holding a glass of the wine before a candle. Two cellar workers are responsible for this job throughout the year. When one racking cycle has been completed, it is time to start the next one.
Once aged, the wine is returned to the vats to prepare for bottling. At this point, and to ensure that all bottles are perfectly identical, another assembling operation is carried out: The wine from the new barrels and the wine from the one-year old barrels have aged differently.
The following fining process uses egg whites to clarify and stabilize the wine and any particles precipitate to form a deposit, preventing the sediment being transferred to the bottle.
Vintage 2020
À Bordeaux, la chaleur a entraîné une floraison précoce. En outre, cela a conduit à une récolte précoce après un été très chaud. Comme point de départ, il y a une grande maturité dans les raisins, et on peut s’attendre à un millésime plus opulent que ces dernières années.
L’été de cette année a été le plus chaud depuis 1959, mais la pluie est tombée au bon moment pendant la saison de croissance. Les vendanges ont eu lieu deux semaines avant la norme et donneront des raisins à fort potentiel d’alcool et à l’acidité la plus faible depuis le millésime 2003. Comme on dit à Bordeaux : « Ce fut une bonne et extrême saison de croissance qui, espérons-le, produit aussi de grands vins ».
