Nectar - Red
2004 was an exceptionnal vintage for Provence reds. A great balance between heat and humidity helped shape this vintage into a model of balance.
Old vines of Cabernet Sauvignon and Syrah.
Manual harvesting at 40hl/ha.
Maceration during 21 days, fermentaion for a month, extraction through regular pump-overs load-shedding. Long stay in tank with temperature control at 25-28°C.
MATURING AND BOTTLING
Matured in french oak cask for 12 month. Medium heat, fine grain. Best drunk within 8 to 15 years.
Purple color, rich and expressive nose, on notes of ripe fruits. Elegant wine, it is ample and structured. Notes of dark cherry and liquorice mix with notes of leather and vanilla.
Roast venison on pepper sauce.
2008: Silver Medal, Concours des Vignerons Indépendants
Guide des Vins de Provence 2009/2010
Nicely done. Deep garnet. Nose : concentrated, velvety, garrigue, under-growth, superbe. Palate : freshness, nice structure. Conclusion : a well-cared for wine, with domesticated tannins.
Guide Hubert des Vins 2009-2010
3 stars. Aromates of crystallized fruit, spices with woody notes. The palate has structure, tannins still powerful, patience required.
Vintage 2005In Vino Veritas, Mai-Juin 2006, N°119Nectar red structured, melted tannins, very ripe, note on dark fruits and cacao.
Bettane et Desseauve, classement des meilleurs Vins de France 2004
The nectar cuvee has major intensity, the whole looks great with a nice depth. 8/10
Decanter, August 2004
5 stars. The best of Provence. A mouth where the tannins meet the blackberry, good wooded structure. Must wait.
Gilbert & Gaillard Vins Magazine, n°49
The safe values: 86/100
3 stars. Very fruity, fine notes of blackcurrant, good tannins, long in the mouth.