Great history linked to Antoine Cristal : a famous winemaker from the Loire Valley in the early 1900's, who invented a singular growing technique : roots of the vines are on one side a wall (in the shadow), while the vines goes through the wall and the "head" is in the sun, and heated in the night by the stone of the wall. Where is this technique is being used , the plot of vine is called Clos d'Entre. This single vineyard is very specific to Château de Parnay, which has the same owner as Château de Princé
Presentation
Presentation
This cuvee owes its name to the crossing of the Greenwich Meridian on the vineyard plot.
Location
South-facing terraces, situated in a fault in the limestone hillside, lies precisely along the Greenwich Meridian.
Terroir
Clay and limestone
In the vineyard
Average age of the vines : 30 years
Simple Guyot pruning
9000 vines/ha
Simple Guyot pruning
9000 vines/ha
Winemaking
Manuel harvest, destemmed.
Maceration for 20 to 50 days.
Ageing in barrels for 18 to 24 months.
Maceration for 20 to 50 days.
Ageing in barrels for 18 to 24 months.
Varietal
Cabernet franc : 100%
Specifications
Advice
Ageing potential
Enjoy all year long, 3 to 5 years
Tasting
The rich and deep black color already announces the great maturity of the cabernet franc grapes... The exceptional and sharp work of the winemaker at harvest and during extraction has allowed to sublimate the berries.
The nose is of an almost sweet olfactory complexity with aromas of stewed black fruits and spicy notes of vanilla brought by the meticulous maturation in French oak barrels in which it has matured.
The attack in the mouth is dense and generous, we perceive the smoothness and the aromas of black licorice then the vanilla sweetness of the wood. On the finish, a network of tight tannins brings relief to the wine, making it a good match for tasty roasted meats (rib of beef, Tournedos Rossini, lamb with rosemary...).
The nose is of an almost sweet olfactory complexity with aromas of stewed black fruits and spicy notes of vanilla brought by the meticulous maturation in French oak barrels in which it has matured.
The attack in the mouth is dense and generous, we perceive the smoothness and the aromas of black licorice then the vanilla sweetness of the wood. On the finish, a network of tight tannins brings relief to the wine, making it a good match for tasty roasted meats (rib of beef, Tournedos Rossini, lamb with rosemary...).
Food pairings
Roast suckling lamb, beef aiguillettes and panfried ceps, ribs or ribeye steaks.
