The harvest took place at the beginning of September and the grapes were immediately destemmed. The berries were gently pressed and the juice was carefully selected and cooled to 13°C. Following a static settling, a 10 day alcoholic fermentation took place under temperature controlled conditions of between 15 to 18°C, preserving the integrity of the primary aromas. Racking and blending took place at the end of the year with tartaric stabilisation and filtration.
Cinsault 35%, Grenache 35%, Syrah 30%
The Château de l'Aumérade is a 400 year old estate located in in the heart of dates back to the Renaissance period. In 1594, the Duke of Sully, Henry VI's finance minister, presented the Château with a Mulberry tree and Plane treees for their luxurious gardens, for supplying the Royal Court. In 1930, a young Henri Fabre senior and his wife Charlotte, fell in love with the Château de l'Aumérade, with its 300 hectares of estate vineyards and purchased it from the Aumerat family. The Château was designated as a Cru Classé when the Provence appellation was created in 1955, a system classifying the wine estate rather than the vineyard area. It is one of 18 that still remain in the designation. The Château is currently run by Henri Fabre.
|Drink From||2019||Drink To||2021|