The estate owns about 10 hectares of different red grapes, but Sauvignon makes up the majority of the plantings: 25 hectares. The deep clay soil retains moisture, crucial for an aromatic variety like Sauvignon. In recent hot and dry years, like 2018, the vines at no stage suffered from hydric stress. The top soil of sand drains well, and warms quickly with spring sunlight, so the growing season for Sauvignon is longer here, crucial for the development of complex and subtle flavours. The grapes are machine-harvested, so destemmed immediately, and then crushed and held at 2 Celsius for three to five weeks. During this time the juice is regularly stirred to keep the flavour and texture-enhancing lees in contact with all the must. The lees at this stage look like a sludgy mud. After this tie, the juice is then clarified, brought up to 16 Celsius where fermentation begins. Temperature then rises slowly to around 19 C, and fermentation concludes at around 21C. The wine is bottled in January/February.
Rosé comes from Pinot d’Aunis, Cot (=Malbec) Cabernet Franc and Cabernet Sauvignon. The grapes are harvested fully ripe at the end of harvest, pressed immediately to preserve the fairly light colour and fermented cool. Bottling in February.
Gamay is late harvested from the oldest vines of the estate 40 – 60 years old. 95% of the blend is made up of Gamay, but the remainder comes from the pressings of the rose components which are blended into the red . The wine has a “carbonic maceration” (Beaujolais style) for 15 days. This means that the whole bunches of grapes are put into the tank, with the berries unbroken. After 15 days, the grapes are pressed, the fermentation concludes in a few days, and the wine is then stored in tank until bottling in summer.