| Appellation: |
| Pessac Léognan red |
 |
| Village: |
| Léognan |
|
| Grape varieties: |
- 55% Cabernet Sauvignon
- 45% Merlot |
|
| Soil types: |
| 30 cms of gravel, sub-soil of soft
limestone from the Tertiary era. |
|
| Wine making/ageing techniques: |
Maceration of the must for
48 hours then traditional fermentation and vatting for 20 days. In the course of these two operations,
every effort is made to achieve the best possible extraction
to ensure the wine has good body without any astringency.
25% of the wine is matured in new barrels for 12 months and 75% in vats,
fining with egg whites and then bottling 18 months after the
harvest. |
|
| Taste profile: |
1/ Appearance: a lovely
cherry-red colour.
2/ Bouquet: a clean, rich nose.
3/ Palate: an attack of red fruit (grape), opening out nicely
with lots of finesse. A delicious finish, very supple
and flavoursome. |
|
| Food pairings: |
| Grilled meat, breast of duck,
fish - grilled or in a red wine sauce, cheeses. |
|
| Serving temperature
: 18°c. |
|
| Ageing potential
: 8 to 10 years. |
|
