This wine is vinified as if it were a “classified growth”: Each parcel and grape variety is vinified separately. Traditional Bordeaux vinification in temperature controlled stainless steel vats. Alcoholic fermentation for 8 to 10 days at 82 degrees Fahrenheit. Maceration for 3 weeks followed by ageing in tanks for 18 months before bottling. This approach emphasizes the natural red fruit characters
The 2016 St Sulpice is dominated by a nose of ripe red fruit followed by a rich, smooth fruit and a soft finish.
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