After hand harvesting and gentle pressing, the juice is fermented in barrel and goes through full malolactic fermentation. A selection of the six best barrels (1/3 of which were new) was made for this premium reserve wine. This wine was left in barrel for a month before being racked to tank for settling over the following vintage.
Three months later the wine was racked and bottled, without fining or filtration.
Grape varieties :
Well-drained sandy silt/loam and clay/loam soils
Tasting notes :
Apple crumble and marzipan notes are supported by primary aromas of lemon, peach and fig with subtle jasmine and citrus blossom florals. Some high-quality oak adds a wisp of smoke and some vanilla, flint, and caramel notes. The palate is beautifully textured, with almond, citrus rind, and spice flavors sprinkled over a core of crème brülée. A subtle oyster shell minerality gives way to a long, lingering finish.
- James Suckling
- 201892 points
- 201791 points
- AG Vinous
- 201992 points
- 201890 points