Hermitage - 2014
After 100% destemming, vinification is as gentle as possible: gentle pressing is not performed, twice-daily pumping over is preferred, with vinification temperatures of under 28°C.
After de-vatting, wine is placed in new and one-year-old demi-muids. Malolactic fermentation takes place in these barrels, and wine is kept here for 12 months. After this maturing phase, the wine will then spend 6 months in a vat to decant naturally prior to bottling.
Colour: purple red, dense colour with a violet hue.
Nose: deep, expressive and complex. With smoky, toasted, grilled notes of red and black fruit, pepper…
Palate: complex structure with numerous tannins and great elegance. A rounded, deep taste, combining character, strength and finesse.
The structure of the wine requires time and choice cuisine… Grilled rib of beef, Hare à la Royale, Pan-fried sweetbreads, Brillat-Savarin with truffles…
Decant the wine if to be drunk immediately. Cellar potential of 10 to 20 years.
Many thanks to Christophe SANTOS, professor of wine waiting at the Hermitage Hotel School, and to his students.