Michel Rolland has taught us to be patient and wait for the optimum maturity in the grapes we harvest. In this vintage, we needed patience as well as extra sorting as 90% of the work has been made in the field to get perfect berries.
The erotic sensations that coat your palate, take your breath away. Picture, dense, molten cherries, truffle, spice and earth. Add the viscosity of motor oil combined with intense purity and the perfect amount of lift to keep it fresh
We feared a difficult harvest period because of the very dry 4 months between the middle of March until the middle of July. Then we received 50 to 60 mm of water between middle of July and middle of August
If we had the same weather 30 or 40 years ago that we had in 2011, the results would have been different (bad) because now, we work differently in our Bordeaux vineyards.
Food has a way of elevating your wine experience to a whole new level. When you get that perfect bite, where the flavours in the food make the wine sing in your mouth, you have reached a place in heaven.
Chateauneuf du Pape can be enjoyed young, mid-term or with some age. The wines are myriad of wine styles and offer great character. They are food friendly, and for world class red wines with character, many remain fairly priced.
For the 2011 Bordeaux vintage, we invested in a new de-stemming machine called The Cube. This allows us to get outstanding results, much better than with hand de-stemming. This is extremely smooth to the berries. It looks like it caresses them!
