LE CHATEAU 2016
Grape varieties: 80% Syrah and 20% Mourvèdre
Aged 15 months in barrels
Surface: 2.2 ha
Yield: 20 hl/ha, 4400 numbered bottles
Harvest: Manually in picking crates
Vinification: The grapes are de-stemmed and vinified in thermo-regulated concrete tanks at a temperature of between 20° and 28°C. Daily manual punch-down of the cap allows gentle extraction of the aromatic compounds and polyphenols over a long (25-day) maceration. Careful, delicate pressing separates free-run and press juices, leaving an interesting aromatic panel for preparation and blending. The different varieties are, naturally, vinified and aged separately.
Tasting: A deep, purple-red robe envelops blackcurrant, red currant and blackberry aromas. In the mouth, these fruity flavors are accentuated by spicy, black olive and cocoa notes with a sublime end-note of licorice. This richly aromatic wine is supported by remarkable volume and fine, silky tannins – a very elegant wine, ideal for laying down and, of course, with no added sulfites!
Serving temperature: 16 – 18 °C
Ideal partner for: Fillet of beef, leg of lamb, mature cheeses, Roquefort and chocolate fondant
Cellaring tips: Avoid temperature fluctuations, upright storage and direct light.