Working with growers in cooler sites of lower vigour, they seek out fruit that delivers clean fruit flavours and great balance. Minimal oak is used resulting in Chardonnay with great palate weight, bright fruit and texture while the Pinot positively sings with lifted cherry and wild strawberry fruit.
The vineyards are planted on the plains and foothills in the south of France, in the Haute Vallee of Limoux which are the cooler sites there and the best for Chardonnay and Pinot.
The grapes are machine harvested, destemmed and go through different processes to ensure maximum colour and fruit extraction. With the reds, some are gently heated to get a beautiful dark red colour and some are cold fermented to get the best possible varietal fruit extraction. The fermentation is then conducted at controlled temperature with gentle pumping overs to extract only the better tannins. The different pressings are then blended before Christmas and are aged in stainless steel tank to preserve fruit and round tannins. The whites benefit from a period of cold skin contact and maceration. Pressing of the grapes with separation of free-run juice from pressed must. Cold static must settling. Temperature controlled fermentation at 17-18°C. Racking off the lees to prevent malolactic fermentation.
- Sourced from the south of France, in the Haute Vallee of Limoux which are the cooler sites there and the best for Chardonnay and Pinot.
- The whites benefit from a period of cold skin contact and maceration.
- Clean flavours from the stainless steel fermentation for the white, with a small proportion of the red having a little oak influence for a hint of seasoning.