Le Rouvre 2014
For vinification, grapes are 100% destemmed, no yeasting.
The maceration phase lasts 4 weeks. Pumping over is preferred to cap punching, as it is a gentler extraction method. Vinification temperature never goes above 28°C.
After devatting, wine is barrelled immediately in demi-muids, where malolactic fermentation takes place. The barrels are mainly one or two wines old.
Wine is racked after 12 months, before spending 3 months in a vat prior to bottling.
Colour: ruby red with a violet hue.
Nose: elegant and powerful, revealing a fine complexity of aromas: black cherry, blackcurrant, smoky notes and white pepper.
Palate: palate both structured and enveloping. Tannins are present and fleshy, revealing a delicious feast of fruits and spices. A very well-balanced wine with a long finish.
Young roast pigeon with chestnut stuffing, leg of lamb roasted with garlic and anchovies, rich, creamy cheeses (Chaource or Brie de Meaux).
May be enjoyed immediately. Best decanted. Cellar potential for 10 to 15 years.
Many thanks to Christophe SANTOS, professor of wine waiting at the Hermitage Hotel School, and to his students.