Jean-François MAU et Cees DIRKZWAGER
Production area - Type of soil
Lesparre Médoc - Gravel with a subsoil that is 50% sand-gravel and 50% clay-limestone
Appellation d'origine contrôlée
Average age and surface area of the vineyard
40 years - 30 hectares
57% Merlot, 40% Cabernet Sauvignon, 3% Cabernet Franc
Debudding, thinning, removal of base buds. Traditional ploughing. Sustainable pest management. Natural draining of the soil.
Manual harvest Maturity monitoring for peak harvest Sorting table in the vineyard
Winemaking - maturing
Temperature-controlled wooden vats, plot-by-plot vinification Pumped over around 3 times daily, release at 1020 Post-fermentation maceration of between 1 and 3 weeks at 27-30°C. Separation of 1st and 2nd pressings Matured over fine lees in French oak barrels (1/3 new barrels) for 12 months in a temperature-controlled barrel room.
Velvety purple robe, dark and resplendent. Elegant and profound, with notes of wild cherry, kirsch, violet and blackberry preserve. Aeration reveals delicate hints of smokiness and toasted bread. With great balance and structure, the palate reveals tannins which are full-bodied yet silky-smooth. Dark ripe cherry, cocoa bean and liquorice flavours form an elegant frame, building to a finish which is powerful, complex and hints at great potential for the future.
Perfect with a side of beef, a rack of lamb or a roast wood pigeon stuffed with grapes.