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stewed rabbit
The must ferments in stainless steel vats at a controlled temperature of 18°–20°C for about 20 days
after that a postfermentative maceration
Temperature controlled fermentation in steel tanks via a very reductive style by using inert gases to avoid flavor losses
fresh cranberry
Château Latour - Grand Vin Pauillac (Premier Grand Cru Classé) 2010 (1.5L) Blauburgunder stewed rabbitCritical Acclaim 100 points Decanter Just over a third of the harvest made it into the grand vin to give a wine of startling concentration and purity, with lovely, forward cassis fruit and a hint of spice on the attack. The texture is fresh but not overly tannic, and there is a surprisingly sweet, silky feel cloaking the powerful extract. Best to wait another decade before trying this, but it will last a half century beyond that. Moderate temperatures