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. Following the heat wave and drought of 2005, the 2006 vintage was much more suited to the production of excellent white Bordeaux: the winter was wet, the spring cold and the months of June and July were warm and dry. August was more temperate and favoured ripening, and most of the white varieties were harvested before the September rain. The 2006 whites are fresher, livelier and more aromatic than those of 2005. Harvest took place from September 3rd to the 10th for the Semillon and Sauvignon. Vinification took place in stainless steel vats after a period of skin contact. Alcohol fermentation took place at 16 degrees celsius. Maceration took about 12 hours.
And ageing took place on fine lees in stainless steel tanks.
Bright, pale straw-yellow. The nose is intense and elegant, with good aromatic complexity (white flowers and citrus fruit, mineral notes).
The palate has a good balance between body and liveliness, aromas of fresh fruit and a long finish. This is a wine for pleasure, intense and easydrinking.