Tasting Notes

With 4 hectares planted on the south coast of the St. Émilion plateau, the soils of Capet-Guillier are made of deep and superficial clay-limestone, with insertions of “molasse du Fronsadais”, with a subsoil of active limestone. The blend is 60% Merlot, 40% Cabernet Franc. Manual harvest done at optimal maturity. Sorting by density and vatting of whole berries by gravity, the fruit was harvest from September 18^th to 24^th.

Christophe Grenier and Stéphane Derenoncourt prefer as little interventions as possible is implemented. Cold pre-fermentation maceration followed by fermentation in truncated wooden tanks of 30 hL. Plot work with a maceration time of 4 to 5 weeks. Malolactic fermentation in 225L wooden tanks.  Aging continues in 100% new barrique with light to medium toast for 12 – 16 months.