HARVEST & AGEING
Inspired by a grand tradition of quality, the Domaines teams have one priority: selection. Their mastery and perfect knowledge of Bordelais
cepages are responsible for the unparalleled quality of their wines. The 2003 vintage had a low yield and the characteristics of a hot climate wine. This was followed by the 2004 which was slower to ripen, marked by the oceanic climate and high yield. The result is a wine offering both freshness and elegance. It is also a classical vintage, that means with good ageing potential. The harvest took place from September 10th to the 26th. Traditional vinification method was used: the grapes were de-stemmed and crushed. This was followed by alcoholic fermentation under temperature control, maceration, and afterwards, malolactic fermentation. Maceration lasted 3 weeks, and malolactic fermentation took place in stainless steel vats for 15 days to a month. The wine was aged for 12 to 18 months in barrels, followed by fining with egg whites.
The color is a dark ruby, with an elegant and intense nose dominated by spicy aromas (black pepper), licorice, leather and toasted notes. The
first impression on the palate is supple leading to tight but mellow tannins. Good freshness and a long spicy finish.