Vinification: after picking, the grapes are quickly brought to the winery, pressed and transferred to temperature-controlled vats where they undergo alcoholic fermentation after a short period of cold maceration. The musts then macerate with regular pumping over for 15 to 20 days in order to extract the maximum colour, flavour and tannins.
Maturing: 12 months in one to two year-old oak barrels. 100% French oak.
Service: between 16 and 18 °C. Should be decanted in younger years.
Ageing potential: 5 to 10 years.
Enjoying & Sharing
Tasting notes: L’Esprit de La Brède Rouge is a full-bodied voluptuous red wine. It is generous on the palate with tannins that have already begun to soften. Balance is excellent thanks to a successfully preserved freshness and perfectly ripe grapes. A youthful wine, it offers aromas of very dark fruit, such as blackcurrants and some lightly roasted notes from the barrel maturing.
Food & wine pairing: this wine goes well with rich, full-flavoured dishes such as game, meat in wine sauce, or poultry cooked with wild mushrooms. It is also excellent in the summer with grilled food, served a few degrees cooler. At the end of the meal it makes a fine accompaniment to well-matured cheeses.