The vineyards of this estate were purchased by the Vincent family in 1873
and 1920, but the wine was not bottled and sold under the estate label until
1988. Yearly production is a bit over 4,000 cases with yields of 50 hectoliters
per hectare. The vines are 19 years old and are 70% Merlot and 30% Cabernet
Sauvignon. The estate includes 2 soil types, rocky clay-limestone soil and
deep clay soil. The varietals and clones are adapted to each terroir. Only
organic fertilizer is used and efforts are made to minimize the use of any
synthetic materials.
Fermentation is made in temperature-controlled stainless steel vats. The
wines are aged 14 months in barrel. 25% of the barrels are new, 25% are one
year barrels, 25% are 2 year barrels and 25% are 3 year barrels. The barrels
are 60% French, 35% American and 5% Russian. The wines are raked by gravity,
fined with egg whites and filtered on plates only.
