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Chateau La Grave Figeac, Saint Emilion Grand Cru 2012
Merlot 65%, Cabernet Franc 35%
Beautiful, velvety deep purple colour. Intense complex nose, aromas of dark fruits. Generous on the palate, fleshy yet pleasantly fresh. Finish of dark fruits, plums and cigar box and a hint of roasted coffee beans.Â
One hectare of the cabernet franc vines are 100 years old which definitely play their part as surely does organic viticulture. Sensitively aged in one third each of new oak, one year old barrel and cuve, yields of 31hh are very low for the appellation.�Grapes are all destemmed. Prefermentive cold maceration for 24 hours at 10�C. Grapes are lightly crushed before fermentation. Alcoholic fermentation in concrete vats for 10 days (at 24�C; max 28�C) using selected yeasts (only one third of the normal dose). No chaptalisation. Vats are thermoregulated. 2 to 4 pumping over and cap punching per day during fermentation. 15 to 20 days cuvaison. 1 to 2 pumping over and cap punching every other day during cuvaison. Pressed with a vertical hydraulic press. Press wine is aged separately and then blended before bottling. Aged for 12 months (on average) in concrete vats (1/3) and 228L barrels (1/3 new and 1/3 one wine) with one or two racking for the wines kept in barrels. No b�tonnage, light filtration if needed and fining with egg white. One bottling in March or April, done by a service provider. 25 to 35.000 bottles produced on average.