'I was a little stressed when the first harvested grapes arrived at the winery early October; but i had been surprised by the very good health of our grapes ! Of course, we'll have a production loss of around 20% because of the high selective...
'I was a little stressed when the first harvested grapes arrived at the winery early October; but i had been surprised by the very good health of our grapes ! Of course, we'll have a production loss of around 20% because of the high selective sorting we did on all our plots, but quality is there, that's the only point !', explains our Cellar Master Thomas Marquant.
'While we were winemaking our Pomerols and Saint Emilion Grands Crus, we have tasted every morning 50 wine samples from our different tanks. Vinification lasted 39 days ! These daily tastings allowed us to control daily pumping-over and cap punching. That is the best way to decide exactly the wine running off start depending on the different tanks and parcel division. We began to taste the 2013 vintage as we have to prepare En Primeurs samples. It is clear that people will be amazed by the quality of our wines given the bad mediatization of the vintage'.
Last month, Benoit Trocard and Thomas conducted each 2012 wine batch tasting in order to decide the 2012 vintage blending. Let's make a little focus on the Lalande de Pomerol appellation which requires special attention because of our wines different styles.
'Château La Croix des Moines, with its 80% of Merlot, is characterized by notes of black fruit, greedy and round. Château Tour de Marchesseau offers a lighter style on fresh fruit. Château La Croix Bellevue, composed with 50% of Cabernet, asserts itself through a great spiciness with a stronger structure and depth. L'Ambroisie, our 100% Merlot, is very complex with intense and flamboyant aromas, silkier. Origine, our new Lalande de Pomerol, is composed with all the best of our different plots : a nectar with notes of ripe black and blue fruit, very concentrated ! A gorgeous panel of differents styles for a same appellation which requires a lot of attention from us when we have to define the blending" concludes Thomas.