RESULT OF AN AMAZING SOIL AND EXEMPLARY WINE-MAKING
The first year of Chateau la Levrette, 2006, was a huge undertaking for us. The immediate success of this wine more than confirmed the quality of our work. Although described as a difficult vintage, la Levrette 2006 has taken advantage of the rich properties of its soil and matched them with a nearly perfect wine-making process.
The 2006 harvest started with Merlot, on October the 2nd and continued for 5 days, followed by the Cabernet Sauvignon from the 12th to the 14th of October. The weather report was as follows : weather brightening up in the daytime with temperatures bordering on 25 ° C with 15°C at night. Thanks to the ideal distribution of the grapes on their vines and low yields, the health of the berries was perfect.
WINE-MAKING AND AGEING
The fermentation took place without problem thanks to the high quality of the harvested grapes. As soon as the malolactic fermentation started, the wine was placed in 400L French Oak barrels for the maturation phase of a minimum of 14 months.
DECANTING & TASTING NOTES
Wine to be consumed between 18 - 20 °c
Deep intense purple. Rich ripe fruit and new oak. Complex and integrated. Many fine polished tannins and excellent length.
WINE AND FOODS
With foods: red meats, grills
With cheeses: Camembert, all well-refined cheeses
With desserts : Cake with dark chocolate, mousse of Dark chocolate, tattin tart