Le Merle aux Alouettes

Terroir and Vineyard Management: Arid, stony, clay & limestone soil. Vines farmed biodynamically, certified by Demeter. The soil is ploughed, and no fertilizers are used.
Yield: 30 hectolitres/hectare.
Harvest: Hand-picked, into small open crates.
Vinification: After hand sorting on tables, the grapes are gravity fed into vats. No yeast is added. Traditional vinification with alternate cap immersion and pumping over. Four to five weeks’ maceration. Pneumatic pressing.
Maturing: 36 months, including 24 in French oak big barrel ( 3,000 liters ). Bottled in July 2019. Unfined and unfiltered.
Production: 3,800 bottles and 160 magnums.
Serving suggestions: Uncork, or even better, decant at least 2 hours before serving at a temperature of 15°-17°C.
Tasting note: Seductive, aromatic, rich and plummy, with just enough tannins to add body and structure, this wine more than holds its own against Bordeaux’s great clarets. The soft fruitiness typical of Merlot is lifted with just a touch of spice and cloves. A thoroughly sophisticated wine at its best with fine international cuisine.
At its peak: Probably 2026-2030.