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It fermented with indigenous yeasts in stainless steel with a long maceration
2+ weeks of fermentation and 1+ week extended maceration)
Swirling brings up notes of crème brûlée with black tea
chocolate flavours
The other 50% is given a long
Château Pichon Longueville Comtesse de Lalande Pauillac (Grand Cru Classé) 2006 (750ml) Cape South Coast It fermented with indigenous yeastsPierre de Mazure de Rauzan, a wealthy bourgeois trader from Bordeaux, bought some vineyards near the Latour fiefdom and established a wine growing estate, LEnclos Rauzan. A little later his daughter, Thrse, received it as a dowry for her marriage to Jacques Franois de Pichon Longueville, President of the Bordeaux Parliament. And so began the history of one of the greatest Bordeaux vineyards, which stayed in the same family for over 250 years. As early
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