Château-Lyonnat Lussac St. Emilion 2012
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At harvest, the grapes are sorted to eliminate any undesirable berries, fully destemmed and crushed into temperature controlled vats. Natural yeasts initiate fermentation, which generally lasts 10 days. A long maceration of typically three weeks follows, extracting rich color, flavors and tannins. The wine is then racked into new oak barrels (Demptos, Seguin Moreau) for malolactic fermentation and aged for 18 months. Fining is with egg whites and because the wine is racked clear, there is only a light filtration. The resulting wine is full of character, medium to deep cherry red with an intense nose of marinated plums, black cherries and complex, tertiary aromas. Medium to full bodied, with depth, structure, well-integrated oak, and a certain elegance that contrasts with the power of the wine, this strikes an excellent balance between fruit and tannin and a long finish.