About 13,000 bottles for this Merlot, from sandy soils, mixed
clay, which soaks
a week by fiberglass,
only indigenous yeasts, then 16 months in contact with
the fine lees, no fining or
filtration.
The taste made one year ago, in
a salon of natural
wines, pleased me and urged me to buy a few
bottles, also in virtue of the fact that, usually, I’m not crazy
about this variety; however,
this one, I found it at odds with the usual sweetish
Merlot. And now that I've tested
over a bowl,
I can say, I had seen good.
A nice bright ruby red with so
much fresh fruit - cherries and currants,
raspberry and blackberry - which is enriched by touches
of herbs and balsamic,
with strong characterization of stony and tangy minerality.
In the mouth
it shows just as
fresh and sharp
fleshiness. Nothing to do with the softness most
commonly encountered. The drink
is vertical and
agile, with an acid thorn that supports and
strengthens, the richness of the
fruit, while the mineral aspect
gives further sprint.
Pleasant and persistent, satisfies the palate, until the end, with balsamic sensations and saline.
Also great during hot, served chill.
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