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Alcohol by volume: 13.5% Total acidity: 6 g/L Bottles: 900 The wine is made of 100% Syrah grapes vivified in traditional European methods. The grapes were harvested manually and then transferred with their stalks intact into small open-top containers. Spontaneous fermentation with occasional manual mixing of the cap (Pigéage) was completed within a week. Following press, the wine was aged in one-year-old French oak barrels for a period of 14 months. The 2001 Syrah cuvée naturelle is an elegant wine modeled in the wake of the river Rhône. The wine has a deep violet color, a medium to light body, a soft and supple texture and a dry finish. The aromas and flavors are of ripe fruit and jam as well as floral and spicy nuances. Alcohol by volume: 15% Total acidity: 7 g/L Bottles produced: 27,000+400 Magnum Made of 91% Cabernet Sauvignon and 9% Cabernet Franc all harvested manually at the Chateau’s vineyards. The different wines were aged separately for one year in French and American oak barrels and then blended together prior to bottling. The 2002 vintage was hot and prolonged and many of the wines produced that year are full-bodied and strong. The 2002 Cabernet Sauvignon is a full bodied and concentrated wine. It has ripe and sweet flavors of cassis and strawberry jam accompanied by fir and vanilla. It is best served at Alcohol by volume: 14% Total acidity: 6.5 g/L Bottles produced: 3,500 The wine is made of 100% Sauvignon Blanc grapes that were manually harvested early in the morning in the northern regions of the The wine was fermented and then aged sur lee part in stainless steel tank and part in used French oak barrels (with batonnage) and then blended together after 8 months. The 2003 Sauvignon Blanc is a rich and well-balanced wine. It has a fruity and floral nose with delicate aromas of pineapple and pear mixed with notes of boxwood and perfume. The mouth is concentrated and thick and yet harmonious. It would be best served at September 2004 |
