CABERNET SAUVIGNON
Tasting notes
- Color : Thick, garnet-red colour.
- Smell : Ripe fruit, liquorice.
- Mouth : Power of the tanic grape-variety..
Jean-Baptiste de Clock
Terroir : Clayey and chalky.
Grape variety : Cabernet-Sauvignon.
Harvest : Red grapes are picked with full organoleptic maturity at the beginning of October.
Winemaking : De-stemming, cold maceration, fermentation with controlled temperature (25-28°C), extraction by pumping-over, long vattings (10-20 days), with daily control of densities. Pneumatic pressing. Maturing in barrel on fine lees. Fining and filtration before bottling at the domain.
Best served with : Grilled meat, small game, soft paste cheese. To drink within three years, 5-10 years of keeping, to be served at room temperature and with a decanter.