A textured and opulent Margaux showing dark chocolate and rich black fruit flavours through to a full and firm finish.
Fermentation took place in temperature controlled stainless steel vats followed by a maceration lasting approximately three weeks to impart colour, flavour and fine tannins to the wine. Malolactic fermentation took place in oak barrels and in vats. The wine was then matured for 12 months in French oak barrels of which 25% were new and 75% were one year old. The wine was racked every three months and fined with egg whites prior to bottling.
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