The fruit was machine picked then destemmed/crushed int0 small open fermenters and inoculated. The fermenters were pumped over with aeration twice a day, temperature was held around 25°C, then allowed to warm up for a long post ferment maceration. The wine was then transferred in barrel for malo-lactic fermentation, allowing a soft integration of the grape and oak tannins. The wine was fined then bottled.
The palate shows dense fruit concentration of plum and dark berries. The ripe and juicy fruit combine with long fine tannins and lingering spice.
2017 started well with good flowering giving us hope of a good cropping year after the small 2016 vintage. It ended slowly and as with any vintage changing many times along the way. March arrived as did the rain causing everyone concern thankfully not as heavy as did in some areas. The weather cooled heading into April but the sun came out and slowly reds ripened and picked and headed into tanks looking good with many excellent parcels throughout all varieties.
2017 was a long and interesting vintage, fruit staying on the vines many weeks later than previous years creating great flavour and development.
6 – 8 years
Francois Frere, Taransaud, Seguin
12 months in 100%
French oak 40% new,