ENCHENTOIR ROUGE

Designation

AOC SAUMUR PUY NOTRE DAME

Tasting comment

Dark purple red color. The nose evokes gentian, licorice stick, fragrances of wood follow with notes of truffle when the wine has grown. Concentration does not eliminate elegance and complexity. The freshness is always at the rendezvous with a frank attack of tannins – ample and sweet to finish on a very long in the mouth
This is the true signature of his place of birth: the Enchentoir plot

Food & wine pairing

Stuffed Capon with Foie Gras
The famous Royal Hare (not obvious to succeed …)
A Cote de boeuf and its confit of shallots
A Rack of Lamb
A Risotto with Truffles

Tasting

Serve between 14 and 16 °

Decanting 1 hour before the meal

Can be kept 20 years or longer

Production

2400
Bottles

90
Magnums

In organic culture since 1998 Biodynamics since 2010
100% CABERNET FRANC
Manual harvesting of the plots of the Enchentoir
Medium Turonian soil on chalk tuff
South exposure

Vines of mass selection on a Teleki 5BB graft holder, aged 60 years, pruned in alternating Guyot-Poussard, the grass between rows is natural. The earthing up is done in February and then removed in April. Maintenances under the ranks are done in lace interceps during the summer period.

Biodynamic preparations are at least 3:
1 500 Maria Thun in late autumn before the winter solstice
1 or 2 horn dung 500 in the spring
1 horn silica 501 after closure of the cluster.

Winemaking

The grapes are completely de – stemmed. Maceration in concrete tank for 8 weeks . Infusion without yeasting, without chaptalization and without additives. 12 months of aging is made in barrels of 1 to 6 wines then the setting in mass is done during 6 months in concrete tanks