To begin with, the idea was to keep aside the best plot of vines and vinify the grapes separately, with the utmost care that is needed to produce a great wine.
After several months of ageing, the cuvee of the year is bottled and carefully stored in our cellar. It served to dedicate a part of the production to new child or elders in the family as well as to celebrate birthdays. These bottles were also regularly enjoyed during meals, whether with family, friends or business associates.
Because of growing interest in this particular wine, we have started to distribute it to clients visiting our estate, friends and an handful of restaurants. Over time, a group of loyal customers has been formed which helped us to bottle a little more Réserve de Famille each year that goes by.
Annual production : 8 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Selection of the best plot of the year, harvesting in the cool, early morning
Pre-fermentation cold maceration of 24 to 48 hours
Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C
Running off and pressing, separation of the press and free-run juice
Malolactic fermentation and ageing in oak barrels for 12 months (50% new, 50% once-used)
Bottling then ageing in our cellars for at least 18 more months
TASTING NOTES :
Colour: Deep red with dark tints
Nose: An intense mixture of dark fruit, oaky vanilla and spices
Mouth: A robust, crisp attack. Predominant flavours of ripe fruit and peppery notes, with powerful but well integrated tannins. A fine structure with elegance and a long aromatic finish
FOOD PAIRINGS :
Red meat, grilled or in a sauce, game, lightly-spiced dishes, cheeses, chocolate desserts
Bottle Technical Sheet Wine Awards Shelf-talker Poster
Average annual production : 3 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Selection of the best plot of the year, harvesting in the cool, early morning
Maceration: Skin-contact maceration for several hours
Fermentation: Beginning of the alcoholic fermentation at low temperature (12˚C) then racking in oak barrel to continue and finish the fermentation at around 20˚C.
Ageing on fine lees in French oak barrels for 6 months and bottling
TASTING NOTES :
Colour : Pale yellow with golden hints
Nose : Delicate toasted and vanilla notes followed by citrus zest, scent of acacia flowers and white peach
Mouth : Round attack with predominant flavors of white fruits and touch of honey. The mouth is ripe, elegant, with a fine structure and a touch of acidity in final that brings back freshness. Long aromatic persistence
FOOD PAIRINGS :
To be served slightly chilled (12°C-14°C). As an aperitif or with fish, white meat, lightly-spiced dishes and cheeses
Photo bouteille Fiche technique Wine Awards