The blending of different varietals and the long maceration endows the cuvee ‘Les Trois Sources’ with unbelievable complexity and elegance. For the 2004, 100% of the wine was aged in oak barrels. A selection of barrels with different sizes and wood origins, new or second fill has given the wine a delicate aromatic woodiness, yet leaving the fruit to express itself without dominating it.
 
The colour is beautiful and dark. The nose has aromas of Morello cherries mingled with sweet spices, cinnamon and vanilla. It has good structure, a full and muscly body, giving a balanced pleasant sensation on the palate, simultaneously fresh and rich. The aromatic expression lasts till the finish, which is long.
 
This wine marries well with delicate red meat, and game birds. After aging for a few years, the evolution to aromas of forest undergrowth and leather will match girolle mushrooms, truffles and various game.

BRONZE MEDAL  Concours des Vins d'Avignon 2007

BRONZE MEDAL Concours des Vins BIOS


The old Grenaches and Cinsaults were brought in on the 11^th and 12^th September at dawn, while the Shiraz which is younger, hung on a little longer in order improve its concentration. After a very gentle pressing, the must was left to cold settle in stainless steel tanks and was then racked. The fermentation was slow, taking its pace from the various climatic and barometric changes until the 26^th September. The batonnage of the fine lees provided the wine, as it does every vintage, with more richness and depth.

The 2006 vintage has a brilliant ‘rose petal’ colour with bluish tints to it.

The nose is clean and powerful with aromas of small fresh red berries and yellow peaches, and evolves to floral hints and wild strawberries and cherries, with underlying aniseed and pepper.

Perfectly ready to drink now, this wine can be kept for another two to three years. It is the ideal match for tapas, crudités, fish and exotic or Asian food.

This rosé undergoes cold vinification in order to maintain the most delicate aromas. Made from direct press juices, all stages of vinification take place in the tank, allowing the wine to keep its freshness and liveliness. Of a brilliant very light colour, its nose is dominated by fruit aromas. There is a pleasant balance on the palate between the crisp acidity and the fullness.
 
This ‘Les 3 Sources’ rosé marries well with many dishes but is equally good as an aperitif. It’s always a good match with Mediterranean cuisine.

BRONZE MEDAL CHALLENGE INTERNATIONAL DU VIN 2007

The old Sauvignon Blancs were harvested very early in the morning on August 30th 2006, but we waited until dawn on the 18^th September to harvest the old Rolles and Ugni Blancs.

The grapes were protected and maintained cold until reaching the press. After a light cold settling of the juices, they were transferred to both stainless steel tanks and 400 litre oak barrels. The various fermentations took a long time, but they did so at a steady pace. Once finished, we carried out batonnage on the fine lees at regular intervals.

The 2006 vintage has a yellow colour with pretty golden green tinges. The nose is bold, revealing aromas of tropical fruit such as mango and pineapple, underlined by hints of white flowers and pears with a subtle vanilla base. The palate is balanced, full and smooth, expressing aromas of fresh fruit and preserved fruit in syrup, with a slightly toasty finish.

This wine is perfect with fish and even better with shellfish. It goes well with white meat and young cheeses too. Delicious right now, this wine can also be kept for the next four years, during which it will become fleshier and more complex.

WORLD WINE AWARDS DECANTER BRONZE 2006

After reaching optimal maturity, the Sauvignon Blancs and Rolles were cold pressed in order to retain all the aromatic expression, then placed into oak barrels. Vinified separately initially, the Rolle and Sauvignon Blanc stayed on the fine lees and had regular batonnage to get the full expression of the aromas and bring fullness to the wine.
Fatter than the 2004, the ‘Les Trois Sources’ cuvee is nevertheless crisp initially, followed by a pleasant fullness. The woody, almond aromas are elegant, accompanied by tropical fruit aromas of pineapple and mango.
 
This wine will be an elegant accompaniment to noble fish and poultry, or even fresh goats’ milk cheese.