Named after the vineyard’s red soil, this monopole was acquired after the Clos de la Mousse. A brooding nose, darker in profile than the Clos de la Mousse. The new oak used for elevage is also ~75%, but this time it’s a mix of Troncais and Alliers. Whereas the Clos de la Mousse normally has an elevage of 14 months before bottling, this wine usually needs a full 18 months. To start, the palate seems less obviously intense that the Mousse, but slowly the power builds and builds and is coupled to a real step-up in complexity. Again really good tannins.
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