R590 · 750 ml
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Viticulture
Vine age: 28 Years
Density: 4000 vines per hectare
Yield: 6 tons per hectare
A low canopy allowed optimal sunlight penetration. Minimal irrigation was used. The fruit ripened slowly allowing the development of small bunches with highly concentrated flavours.
Vinification
Grapes were picked at 24.7°B and whole-bunch pressed to 1.4 bars of pressure. The juice was left to settle for two days and racked to barrel. Using only wild yeast, fermentation occurred over an 14-day period. The wine spent 20 months on the lees in 100% new 500L French oak barrels.
Analysis
|
Alcohol |
14.0% |
|
Total Acidity |
5.30 g/l |
|
Residual Sugar |
3.0 g/l |
|
pH |
3.60 |
Winemaker's Comments
Straw yellow. Apple crumble, lemon meringue, marzipan and brioche coated by oak spice. Ripe yellow apple and marmalade amplified by oak spice. High oak extraction will benefit from further cellaring.
Food Pairing Suggestion
Excellent with butter-poached lobster, seared scallops, roasted chicken, truffle risotto, creamy seafood pasta and aged Gruyère or Comté.
