The centuries-old vineyard is planted in a soil of limestone, gravel, and clay, allowing the vines to develop deep roots. These deep roots allow them to easily absorb moisture and nutrients from the old soil structure. This is one of the key components, explains Luc. The climate in the south of France is perfect; many strong summer days combined with the fresh ocean breeze create considerable depth. The Cabernet Sauvignon bunches are given time to ripen slowly and evenly. Once the harvest is ripe, all bunches are hand-harvested and rigorously inspected. Only the finest bunches are used in this Big Fat Spicy Cabernet Sauvignon.
The beautiful, spicy black juice is then aged in oak barrels. This period lasts at least nine months, with maturation lasting up to a year. This varies somewhat depending on the barrel and vintage, as the Cabernet needs sufficient rest. The result is a stunning wine that lives up to its name! Then, upon opening the bottle, a delightful experience begins, as the spices and black fruit quickly emerge. In the glass, it transforms into a beautiful blackcurrant red with a lovely purple hue. Our senses are fully alert, and upon smelling this red wine, we are surprised. A beautiful bouquet of black fruit complemented by vanilla, cedar, and abundant spice. This style continues on the palate; the tongue is initially pampered by hints of blueberry, blackberry, and cherry, before transforming into spice and vanilla. Give this red wine a good swirl in the mouth, as we also taste pepper, chocolate, and a touch of cherry jam. For this price, a wine you'll never forget!
