Le Rouvre 2017
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 colour with a violet hue.
Nose: an elegant, fine and very expressive nose. Notes of blackcurrant, liquorice and a hint of pepper.
Palate: wine marked by a fine structure. The tannins elegantly highlight rich, concentrated matter of great finesse. The wine is truly harmonious, revealing great balance and a very long finish.
Charolais beef with red wine reduction served with marrow bone, roast spare ribs with Espelette chili pepper served with oyster mushrooms, Isigny Camembert cheese.
A wine which calls for patience, and which should be enjoyed, for expression of its full potential, at between 5 and 10 years of age.
Many thanks to Christophe SANTOS, professor of wine waiting at the Hermitage Hotel School, and to his students.