Winemaker Notes
"Au Cerisier" comes from a single 1.2-hectare estate plot next door to a cherry orchard, hence the name of the bottling. The vines average 40 years old and are planted on red clay soils over limestone bedrock. The farming is certified-organic and in conversion to biodynamics. The yield is kept to 35-40 hl/ha. The bunches are hand-harvested and mainly destemmed. The juice ferments at cool temperatures with indigenous yeasts in cement tanks with around 20 days of maceration. The wine is aged in cement for 14 months and bottled without filtration and with minimal sulfur.
Celebrated for its bold flavors and supple texture, Malbec has enjoyed runaway success in Argentina since the late 20th century. The grape originated in Bordeaux, France, where it historically contributed color and tannin to blends. A French agronomist, who saw great potential for the variety in Mendoza’s hot, high-altitude landscape, brought Malbec to Argentina in 1868. Somm Secret—If you’re trying to please a crowd, Malbec is generally a safe bet with its combination of dense fruit and soft tannins.
Within the Southwest of France, this is the one region outside of Argentina that is today almost exclusively dependent on Malbec. Locally the variety is called Cot, and makes a dense, earthy and black fruit dominant red wine. Both the Atlantic Ocean and Mediterranean both have a strong influence on the climate of this region.