This wine is completely different from the ones issued from grafted vines. It has an elegance, a race and a class that the traditional cuvee doesn’t possess. We can already notice this at the fermentation level. It is always a surprise when tasting it to notice such a difference and almost hard to believe. The nose is fresh, deep, with perfumes of white flowers, rosehip, acacia. It is delicate to the palate, crystalline but with a nice fullness in mouth. It gives us expressions of peach, pear, grapefruit and lemon. It is rich and complex but possesses an elegance that has never been seen in any other Sauvignon.
Origins and Grape variety
It is a vine of exception produced in ungrafted planting, meaning like it was done before phylloxera’s appearance in 1872.
This Sauvignon plantation covers a surface of 1 hectare. The plants come from the shoots recovered from other Sauvignon vines of the Domain, during the winter 98-99. They have been trimmed at approxinately 30cm, then buried in a plant nursery during a year. During this time, the shoots became vinestocks, that have been permanently planted in spring 2000. The first vintage was produced in 2004.
The soil is siliceous, with a fine sand, very hot, well drained, that rests on a heavy clay layer.
The harvest is entirely done by hand. After a severe selection, the grapes are disposed in small baskets, before being taken to the cellar.
The vinification is always determined according to the profile of the year, the composition of the grapes, the level of sugars and the acidity.
Generally, the grape is picked directly off the vine during harvest and placed directly in the press with great caution. In fact, everything is executed to avoid contact with air. Carbon dioxide is used in abundance to protect the wine press, the pump and the final container.
The pressing, done through pneumatic press, is done slowly, then the juice gets cooled for 24 hours at 5°C before being separated from its deposits. We then let the temperature rise, once the temperature reaches 18°C the fermentation naturally starts without any yeast addition.
Once everything is finished, the wine is separated from its big dregs in order to avoid any deviation and malolactic fermentation. After the transition of great colds, the bottling is done towards end of March after filtration. The grapes of this cuvee always have a greater richness than those made from classic vines.