A Barsac of great classicism combining richness and elegance, with very beautiful notes of candied agûmes.
“A Sauternes produces, unfortunately, in tiny quantities but with an extreme density. This wine will go through the decades with a grace and power that is already being refined today.”
La Revue du Vin de France, November 1997
(*): “Still woody, the nose of the wine from this micro-property seems refined and complex. The palate is perfectly balanced and exemplary in its purity, with a touch of fatness,
density and a restrained richness that leaves room for complexity and elegance. A great wine.” La Revue du Vin de France, September 1998
1995: Very hot summer, heavy rains at the beginning of September, then southerly winds; in three days our golden bunches were entirely purple, purple with Botrytis. Intense harvest over 14 days, in two sorts between 24 September and 11 October. Cru Barréjats 1995: yield 15.5 hl/ha on 2.7 ha, superb aromas of candied fruit. And, when the winemaker harvests such beautiful fruit, the winemaking must have only one goal: to preserve this aromatic expression in order to bottle only fruit…
The hydraulic vertical pressing allows us to extract without crushing, in three very slow presses until noon the next day, all the sugars and aromas trapped in these candied Botrytis grapes. From then on, everything is decided: The quality of the Cru Barréjats, an expression of the terroir, the fruit and the Botrytis,
can be tasted in the musts that flow from the press! Light cold settling, fermentation in 100% new barrels (Mercier, Seguin Moreau, Vicard), in a cellar whose temperature we control, cessation of cold fermentation which allows us to reduce the addition of sulphur, tracing of the barrels in the cellar in order to preserve their identity for as long as possible…
The long but very simple ageing, 36 months in new barrels – a wonderful tool for vinification and not for aromatisation – a minimum of SO2 and strict hygiene conditions during racking means that the 1995 Cru Barréjats was free of yeasts and viable bacteria before bottling. All the originality of the vinification of the 1995 Cru Barréjats is there: a single very loose filtration during bottling. The 1995 Cru Barréjats thus retains all its fruit, all its richness and its complexity.
On August 10, 1998, we bottled the 1995 Cru Barréjats: 2,400 bottles, 3,800 50cl and 50 magnums. The maturation in our cellar will continue until the spring of 1999.
