22.45£
A fabulous ruby red, this wine is fruity and expressive on the nose with soft, oaky notes and floral edges. On the palate, it presents a round, fleshy Bordeaux style and shows off firm tannins; an excellent wine with great balance and all-round elegance.
48 in stock
To produce the Lussac-Saint-Émilion “L’Egérie du Château Chéreau” Vignobles Silvestrini indigenous yeasts are left to naturally control alcoholic fermentation which takes place for 10 to 15 days in cement or stainless steel tanks. At the beginning of the maceration, the process of pumping over occurs 4 to 5 times a day, although pneumatic pressing also takes place. Malolactic fermentation follows. The wine is then aged in one or two year-old French oak barrels for 12 months before release. Vignobles Silvestrini use French oak mainly from centre of France (Allier, Tronçais) and a little from South West.
The method of production is based on sustainable viticulture, with natural weeding every two rows, double and simple Guyot pruning, debudding, green harvesting and one or two leaf trimming according to the climate.
Developing their family business over three generations, it has been an exciting journey for the Silvestrini family in Bordeaux since Aurélien and Régine’s original purchase of the one-hectare vineyard. From that courageous beginning, the winery now comprises 36 hectares in total and three of the most prestigious appellations of the Libournais: Lussac-St-Émilion (28 hectares), Montagne-Saint-Émilion (5.5 hectares) and Pomerol (1.2 hecatres). After Aurélien and Régine, each subsequent generation has played its part in this success story. In 1982, Aurélien and Régine’s son Max gave up his career in industry having graduated in chemical engineering to join the family business with his wife Liliane. Their contribution has been a fundamental and continual updating and improvement of the cellars, winemaking techniques and subsequent wine quality. Since 2005, the most recent generation, Jérôme and Sabine, aim to combine traditional and modern techniques to achieve an inextricable balance to the finished wines. They particularly concentrate on monitoring the growing cycle of the vines in order to maintain, anticipate and quality-check the yields and grapes, and this is followed by a plot by plot harvest designed to ensure optimal ripeness of their fruit. The grapes then begin a long maceration, and during the fermentation process the temperature is strictly controlled and tastings take place at frequent intervals. The wine is then subtly blended, aged and finally comes to life and although Vignobles Silvestrini’s vineyards are based in the hottest, driest part of Bordeaux, the climate is temperate and oceanic and assists in the formation of these stunning wines.
The wine has characteristics related to the freshness of the grapes, ruby red colour tending to garnet, a scent of fruity notes and intense flavour.
Ruby red color with garnet reflections, aroma with aromas of marasca cherry, cherry, fig and balsamic notes of aromatic herbs accompanied by sweet spices. Great structure on the palate, the tannins are soft and silky, balanced by a pleasant acidity.
The wine has rich powerful aromas of spice and dark cherry, combined with charry oak, secondary barrel ferment mocha and coffee characters, that will integrate further to become more Burgundian like with bottle age. On the palate the wine has rich ripe fruit, firm fine-grained tannins helping provide excellent texture and length. This wine will live for 15 to 20 years.
Delicate aromas of red berried fruits are accompanied by an intriguing wisp of toffee. A smooth and rounded palate shows polished tannins and a gentle, pleasant finish.
A breath-taking Pinot Noir with extraordinary texture, elegance and poise. Complex and lifted aromas of raspberries, red cherries and spicy savoury characters lead to a palate with spicy red fruit, fine tannins and an everlasting finish.
Ruby red color, intense and pleasant aroma, dry, sapid taste with a pleasantly bitter aftertaste
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