| Appellation: |
| Haut Médoc Cru Bourgeois. |
 |
| Village: |
| Saint Laurent du Médoc |
|
| Grape varieties: |
- 40% Cabernet Sauvignon
- 40% Merlot
- 20% Cabernet Franc |
|
| Soil types: |
Pyrenean gravel
80%
Clay-limestone 20% |
|
| Wine making/ageing techniques: |
Cement and stainless-steel vats.
Temperature control.
Maceration for 20 to 28 days.
Fining with egg albumen.
Maturing in barrels - one-third new each year. |
|
| Taste profile: |
1/ Appearance: a nice deep, brilliant colour.
2/ Bouquet: a fine woody touch in the nose, aromas of ripe fruit and underwood.
3/ Palate: a clean, very fruity attack.
Quite supple, nicely-balanced tannins. |
|
| Food pairings: |
| Pleasant throughout the meal, but especially good served with red meats. |
|
| Serving temperature
: 18°c. |
|
| Ageing potential
: 5 to 10 years. |
|
