CÔTES-DE-BLAYE "LE GABIER"

Grape varieties :  80% Merlot, 5% Cabernet Franc, 15% Cabernet Sauvignon
                           
Soil :  Clay-limestone hillsides on limestone bedrock.    
                        
Wine making process : Fermentations with yeast without inputs. Vatting period of 3 weeks, sulfiting at the end.                                        

Tasting : 
A charming Blaye with a garnet colour and ruby tints.
The 18-month ageing in vats allows the full expression of ripe fruit, while the supple and generous palate leaves the memory of candied notes, cherry stone flavours and silky tannins with a fresh finish.
Ageing :
2 to 4 years