Clos de la Cure St Emillon Grand Cru

Production

A portion of the vines are situated on the Saint Christophe des Bardes plateau and the rest are situated on the plateau of Saint Etienne de Lisse, covering a total area of 7.5 hectares. The vineyard has clay topsoil over limestone sub-soil. Vines are 25-30 years old with a vine density of 6600-9000 vines per hectare. Grapes are harvested both by hand and machine, yielding 35-40 hl per hectare.

Vines are pruned in single guyot and leaf thinning and green harvesting is carried out. Pre fermentation cold soaking.

Vinification

in tank with punching down and 3-4 weeks post-fermentation maceration in temperature-controlled tanks. The wine was then matured between 12 - 15 months in barrel (50% new). Cellar potential between 10 - 15 years.

Tasting notes

Bramble fruit and spicy oak on the nose; restrained on the palate (reflecting the vintage) yet nicely balanced with a delicious herbal finish.

Food match

Game, beef, and strong cheeses.