The Vinification
To put it succintly, good grapes make good wine. Especially in winemaking, each step of the process is entirely dependent on the step which preceeded it. In order to enjoy a bottle of well made, quality wine, you need the wine to have aged well, to have matured well, to have been properly and correcly vinified, to have been made from the best primary material, which itself comes from healthy vines grown in exceptional soil. And of couse, the knowledge, dedication and passion of the person to oversee all of these steps : a good winemaker.
Our Reds
Hand or machine harvesting, grape selection at the cellar, destemming and crushing are the first steps of successful winemaking. Our wines are vinified using the traditional Bordeaux method under temperature control for approximately three weeks. Our red wines are made to express their terroir so those made to be enjoyed in thie youth are fruity and round, perfect for everyday drinking, while those to be kept possess in addition the structure and firm yet silky tannins needed to see them through several years in the cellar.
Our Whites
Harvested at optimal ripeness and health, the white grapes are destemmed and pressed immediately to avoid oxidation. Low temperature vinification (16-18°) and maturation on the lees, allows for full fruit expression in our wines together with fresh citrus and floral notes.
Our Rosé Wines
Unique to Bordeaux, « Clairet » or the « petit rouge » (small red) is the result of red wine pressing at a very early stage. In other words, the rosé wines follow the same winemaking process for red wine, the difference being that a proportion of the grape juice is extracted after a few hours to be fermented aeperately at low temperature (similar to that of white wine). The remaining grape juice left in the vat continues the vinification process for red wine.
