Wines available at the Deux Ruisseaux Vineyard & Winery in Sauvian, Hérault: Cabernet-Sauvignon

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Cabernet-Sauvignon

Well-structured with aromas of red berries and roasted coffee

Appellation : Vin de Pays d’Oc.

Soil : Stony and gravelly chalky clayey soils on ancient
alluvial terraces with large pebbles from the Quaternary era.

Cultivation : Gentle vinemanagement to protect soils and biodiversity.

Wine-making process : Night harvesting. 100% destemming.
Inerting with CO2 (to avoid adding sulfites) and
cooling of the harvest. Cold maceration (8°) before
fermentation for 3 days with 3 pumping overs a day to extract colour and aromas. Alcoholic fermentation at 23° C. to 25°C. for 10-15 days with 1 pumping over a day to keep suppleness in the wine. Bleeding (80%) and soft pneumatic pressing (2h) with separation of the second pressed wine.
Culturing of the malolactic fermentation with the first pressed wines.

Ageing : In cement and epoxy vat for 8 months.

Red grape variety : 100% Cabernet-Sauvignon.

Tasting : Colour: Dark deep garnet red robe.
Nose: Revealing spicy and red fruity notes (blackcurrant and cherry), as well as slight notes of orange skins.
Taste: Fine on the palate, with a good presence of the tannins and a good aromatic persistence (hints of green pepper, coffee and liquorice).

Our advice : As an appetizer wine with tapas, delicatessen, ham, sausages, grilled red meats (rib steak, beef ribs), or in a sauce cooked pork filet, beef stews, tartar steak, fermented cheeses ...

Service temperature : Between 17°C. and 18°C.

Preservation : 3 years.

Packing : 50cl bottle (Case of 12) / 75cl bottle (Case of 6) / BIB 5L / BIB 10L.

Medals and other awards :
Collection Medal at the VINS DE PAYS D’OC 2009 contest (Vintage 2006).

Body