After a cold and dry winter (period of freeze in February), cool and wet spring caused a late budding and flowering.
As from mid-June the conditions were more summery and fostered a vegetative growth.
The month of August hot and sunny enabled the vines to catch up with delayed growth.
September was conducive to a slow ripening of the grapes.
The rains from late September swelled the berries.
The harvest took place from the 8th of October to the 20th of October.
Good maturity of Merlot allowed making the cold pre-fermentation maceration to obtain a wealth of aromas.
The temperatures of fermentation were managed to maximize a potential of each plot.
The Cabernets were vinified at a somewhat lower temperature.
Daily tastings helped to adapt times of maceration of each vat to extract the tannic potential of each batch and without harshness.
A complex and fruity nose, full and silky on the palate with a good length.
