An extremely limited release produced in only favorable vintages, ExcelsuS is an extraordinary wine made from 60% Cabernet Sauvignon and 40% Merlot. Each varietal is macerated and fermented for 20-25 days; then aged separately in French oak barrique for one year. They are blended, and further matured in the bottle for an additional one to two years

Tasting notes

Deep, opaque red, complex aroma of black berries, cherry, violets, but also aromas of tobacco, mint, leather; imposing structure of great personality with well-structured tannins that are still young. Long and persistent, tremendous aging potential.

Wine maker notes

The seasonal conditions required specific choices in harvest and vinification to bring out the inherent qualities of the vintage, customized for each varietal. The goal was to produce round soft, deeply colored wines, rich in structure but without aggressive tannins.

Technical notes

60% Cabernet Sauvignon, 40% Merlot Growing Conditions: A particularly dry summer, with torrid temperatures in July and August resulting in intense concentration and a smaller berry size with a higher proportion of skin to pulp. These conditions required vigilance in winemaking to soften the tannins by re Harvest Date: Merlot in early September Cab Bottling Date: October 2000 Fermentation: Merlot: In stainless steel with partial maceration at 5% whole berry at 10°C for two days, then brought to 15°C for five days, followed by five days of fermentation at 18-20°C, racked after 12 days of maceration. Cabernet Sauvignon: Initial maceration at 15°C for 5 days in temperature-controlled stainless steel, followed by increase to 23°C. After 5 days of maceration, 25% of the must was transferred to finish fermentation in barrique. The remaining 75% remained in stainless steel for 7 days of maceration at 20°C. Once racked, the wines were transferred to barrique to undergo malolactic fermentation.naturally. At the end of this phase, the barrels were cleaned, topped and sealed for further aging. The following spring, the individual wines were blended and the cuvee returned to barrique. Fermentation: Length: 23 months; Barrel Origin: Troncais, Allier and Nevers from France’s Massif Central forest; Technical data: Brix: 23.4; PH: 3.51; Color Intensity: 1160; % Alcohol: 13.2; Fining: egg white (5g.); Volatile: 0.60;

Food pairing

ExcelsuS complements red meats, game, rich-tasting dishes and full-flavored cheeses.