Plots are selected on the Eastern sector of the Hermitage hills, on alluvial terraces of the Rhone river - 200m high.
The grapes are harvested manually. After alcoholic fermentation in a vat, the wines underwent malolactic fermentation in 275-litre oak Laurus barrels (new barrels and once used barrels). Elevage on fine lees over a period of 14 months.
Production: 1,635 bottles, 234 magnums, 18 jéroboams and 2 mathusalems
Bottled on 19th May 2016
"Medium-bodied, charming, nicely fruited effort that offers classic notes of cassis, black currants, peppery spice and dried herbs. It's already approachable and ready to go".
Jeb Dunnuck for Robert Parker, Wine Advocate - 30th Dec 2016
Service & food pairing suggestions:
Serve at 16-18 °C – Ideal when opened 2 hours prior to serving
Optimum maturity: 2016-2024
Chevreuil grand veneur
Biche sautéed with pepper and celery puree
ABV : 13%