Methode Ancienne 1997 – Cabernet Sauvignon
Over 20 years ago, our red wine was made with commercial yeast, and crushed grapes. In 1997, on our path towards how the way we make our red wines today, we made what is now known as Méthode Ancienne Cabernet Sauvignon using, for the first time, native yeast , yet still crushed the berries before fermentation.
This wine, with the additional extraction from the crushed berries, took much longer to mature and for the hard edges to soften. Even after two years in new French oak, and four years of further bottle maturation, it was still too closed and the tannin structure too tight to be released.
Wine is made using trial and error, so from the 1998 vintage onwards we fermented the Méthode Ancienne Cabernet using native yeast and whole berry maceration (uncrushed), creating softer tannins and wines that would reach maturity sooner than those made with crushed grapes.
Finally, the 1997 vintage of the Méthode Ancienne Cabernet Sauvignon, almost forgotten in the back of our cellar, has been deemed ready to be shared with the world.