Vineyard
OPTIMUM comes from selected parcels of old vines, on poor and gravelly soils containing iron and quartz.
Grape varieties
50% Négrette, 40% Syrah, 10% Cabernet Sauvignon
Yield
Yield control at the flowering stage and green harvesting before veraison. Maximum yield of 40 hl/ha.
Vinification
Waiting for the optimal maturity of the grapes before harvest, validated by the measurement of anthocyanins and tasting of the berries. Grape variety by grape variety following the Bordeaux method. Fermentation temperatures carefully regulated from 28 to 30°C depending on the grape varieties. Customized pumping over times tank by tank, seeking the finesse and nobility of the tannins. Maceration duration: about one month, determined by the tannic expression of the wines and their aromas. Micro-oxygenation carried out as soon as the alcoholic fermentations are completed. Blending of the grape varieties. Aging of about 40% of the blend for 12 months, by thirds, in new oak barrels, and barrels of one and two wines.
Tasting
Very deep purple color. Intense and complex nose, grilled and smoked, with aromas of confit blackcurrant, spiced with nutmeg and black pepper, leather, eucalyptus, and licorice. Ample and indulgent mouthfeel, powerful and fresh, very long on bitter cocoa, licorice, and black pepper. This cellar wine (9 to 10 years) is at once fleshy, ample, straight, and refined, with a very long finish, can be consumed immediately. It is preferable to decant it 2 hours before serving at 18°C.
Pairings
Foie gras duo, grilled rib steak with herbs, duck confit with porcini mushrooms and Sarlat potatoes, grilled black pudding, Cantal cheese, dark chocolate tart.
Température idéale de service
18°C.
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