The grapes are picked and sorted by hand, and alcoholic fermentation is
triggered by indigenous yeast in temperature-controlled cement vats. The
wine stays on the skins for 5 weeks. Malolactic fermentation in barrel.
Clos des Lunelles is aged in new oak barrels for 18 to 24 months with racking
every 3 months. The finial blend is made just before bottling, without fining
"Perhaps the biggest sleeper of the vintage, the amazing 2004 Clos les Lunelles (owned by Chantal and Gerard Perse) is made from 38-year-old Merlot (80%) and Cabernet Sauvignon (20%) with a touch of Cabernet Franc included in the blend. This Cotes de Castillon vineyard receives the same treatment as Perse’s other properties in St.-Emilion, including one or two deleafings (depending on the vintage conditions) as well as several crop-thinnings (yields were 20 hectoliters per hectare in 2004). The result is a dark ruby/purple-tinged wine boasting fabulous aromas of blackberries, cherries, pain grille, spring flowers, and forest floor. Textured, full-bodied, and fleshy, it tastes like a top classified growth rather than an obscure Cotes de Castillon. Sadly, production is only 1,700 cases.
The Wine Advocate