Le Coeur, the first vintage of which dates back to 1998, is aged in new oak barrels. Resulting from the best terroirs – gravel, bordering the Alpilles – deep soils with great porosity, and a blend of the best grapes, this vintage is a concentrate of quality, taste and skills, improving over the years. A structured, deep and noble wine. An exceptional vintage.
Grape varieties: 58% Mourvèdre, 22% Grenache and 20% Cabernet Sauvignon
Production: 1,991 bottles of 750 ml and 200 magnums of 1,500 ml.
Vinification and maturation:
Manual harvest; Meticulous selection of grapes, destemming and slight crushing.
Alcoholic fermentation between 24° and 26°C and total maceration of 20 to 30 days in oak vats. Daily cap-punching, bringing finesse and elegance, as well as daily pump-overs. Alcoholic fermentation followed by malolactic fermentation. Maturation in new oak barrels for 19 months.
Wine tasting comments:
Garnet colour with a deep intensity.
Complex nose with red fruits, Kirsch, light tobacco and spices aromas (cumin, curry, turmeric) with mentholated notes.
On the palate, fruit aromas are perfectly intertwined with eucalyptus, cocoa and date notes, revealing elegance and finesse. This vintage is harmoniously balanced, with a subtlety unaffected by its intensity. Its silky tannins indicate a significant ageing potential.
Food and wine pairing:
This vintage can be enjoyed with a prime rib with small seasonal vegetables, or pork tenderloin, with celery and thyme mousseline, and a truffled gravy.
Ageing potential: 20 years
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