We taste all the vats to decide which should be matured in barrels. The wine is transferred into the barrels at the end of November for around 12 months; a third of the barrels are new, a third one year old and a third two years old.
A decision on racking the barrels is taken after tasting. The wine is bottled in the winter after it has matured in the barrels.
Hachette Wine Guide 2005
“A blend of 80% merlot and 20% cabernet give this intense ruby wine all the characteristics of a remarkable Bordeaux classic. The vanilla and roasted notes moderate the ripe, almost cooked fruit aromas and contribute to the complexity of the bouquet. The mouth feel is warm and generous and nicely chewy. The tannins are of course still young, but are already showing signs of elegance and suggest that the 2003 vintage will age well over the next two or three years.”
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Ver.io
