Winemaking Notes

Varietals: 90% Sémillon, 8% Sauvignon, 2% Muscadelle

Pressing: Vertical wine-press with cage (3 pressings)

Fermentation: In barrels. 30% new barrels each year from la Tonnellerie de l'Allier, medium toast. 64.4°F (air-conditioned chais and controlled hygrometry).

Indigenous Yeast: 30 to 35 days

Barrel ageing: Traditional barrels, bung-hole topped by loose-fitting glass stopper, biweekly topping off.18 to 20 months

Yield: 17 hl/ha

Ageing Potential: 50 years +

Tasting Notes

A very reticent nose showing a little flowery fruit and oak. Lovely weight on the palate, huge texture, rolling across the palate, carrying and honey and barley sugar character. Very big and rich style, with good acidity. A lovely Lafaurie.