With this dry summer (no rain since April 27), lots of sunshine,
and cool nights we harvested small yields of exceptional quality.
In addition, we had the good luck to be spared the hail storms
in July and August.
The Merlot grapes are dense in colour, sweet, and healthy.
Our efforts (successively
eliminating unnecessary clusters and thinning the leaves by
hand) are fully rewarded. We harvest all these beautiful parcels
of land by hand.
The Sauvignon grapes are as aromatic as one could wish, and have
good acidity.
The Sémillon grapes, which can be sensitive to fungus rot, are
sweet and crunchy.
Cabernet Sauvignon, late-ripening grapes, reached their full
maturity.
Thank-you to DAMIEN and
CHRISTIAN for their
enthusiasm, for their shared passion for good work.
During “pumping
over”, the Merlot and Cabernet fermentation vats give off a
strong fruity fragrance: blackberry, blueberry, Morello cherry.
White varieties, converted into wine in oak barrels, then
stirred with patience, reveal a complexity of essences of
citrus, of lychees.
We have gathered, in late harvests, seeds of Semillon with
“noble rot” to make a high-quality liquoreux. The yield is
minuscule (only three barrels per hectare of harvest) but the
result is worthy.
The whole family, even those passing through in their city
clothes, lends a hand to push the pawl-bar of the small wine
press, taken out of oblivion for the occasion.
The golden liqueur that flows out has an alcohol potential of
23°. It is immediately put into oak barrels for a long period of
ageing.
Aside from the BERGERAC PREMIUM Red and the MONTRAVEL Dry White,
which are available as of spring, 2006, it is necessary to wait
12 to 24 months before the release of our MONTRAVEL Cask White,
CÔTES DE MONTRAVEL White Liquoreux, BERGERAC Vat Red, and the
prestigious MONTRAVEL Cask Red.
