Maturation:
14 months in new French oak barrels, then 10 months in concrete vats after assembly
Certification:
Biological
Awards:
JS 94, Gold Decanter
Winemaking:
In Saint-Etienne de Lisse, very close to Saint-Emilion, there is a vineyard from which silky and harmonious wines are produced. The Lavau couple, wine growers, have given way to their worthy successor: since 2003, their youngest son, Pierrick Lavau, has managed the estate.
Cultivation practices: The vineyard has been organically farmed since the 2007 vintage and monitored for certification by Ecocert since 2009. The soils are worked mechanically. No use of pesticides or herbicides. Manual disbudding, leaf stripping and thinning. Type of harvest: Manual in crates. Soils: clay-limestone. Vinification: After careful manual sorting, optical sorting and vatting with separation of plots by terroir and grape variety. Extraction in thermo-regulated stainless steel tank without crushing. Maceration of 26 – 35 days. Aging: 14 months in French oak barrels (50 to 90% new), plus 10 months in concrete vats after final assembly.
Color:
Ruby wine color. Bright and clear color.
Fragrance:
Fine and very concentrated nose with notes of red and black fruits. A woody note well integrated with toasted aromas.
Taste:
Tender, supple palate with a beautiful texture with fine and crunchy tannins. Long and silky finish.
Tasting notes:
Deep cherry red color, with slightly tiled reflections.
Very aromatic nose of small ripe red fruits. Aromas of licorice, undergrowth, as well as a sensation of minerality. The wood is present but well integrated. Some animal notes reminiscent of leather.
The palate is warm and delicious, the softness is balanced, the acidity fresh, and the tannins slightly robust. The finish is quite long, with notes of cherry stone.
This wine, produced in one of the best years on the right bank of Bordeaux, is full of personality, with a strong character, while being very charming.
Food/wine pairings:
Roast prime rib with porcini mushrooms, braised moose with mushrooms, duck confit salad with truffle oil.
