Château de l'Engarran Grés de Montpellier

Tasting Notes : The nose has rich dried prune aromas with herbal bay leaves, overlaid by chary toast. The palate has hints of bitter cocoa, on top of redcurrants, cherries and liquorice.

Producer : Green Point

Method of Production : Each variety and parcel was vinified separately. Once picked the grapes were destemmed, crushed and fermented in temperature-controlled vats (stainless steel and concrete) for a period of two to three weeks. Malolactic conversion was encouraged, and after the wines were racked from their lees they were aged for 19 months; half in French oak barriques (two, three and four years old) and half in large foudres. The wine was gently filtered before bottling.