Here’s the detail; Plot selection. Soft pruning. Debudding. Large surface trellising. Harvest sorting out at the cellar. Low temperature skin contact maceration for 2 to 6 hours. Pneumatic low-pressure press. Long cold settling on must. Cool temperature fermentation (14 to 18°C). 1 to 3 months ageing on spent lees with stirring. Low dose fining and cold stabilization. Tangential filtration, then on cartridge during nitrogen protected bottling.

The result according to Fabien is a ‘grenadine colour. Brims with red fruits (blackcurrant, gooseberry, raspberry) and citrus. Floral notes (rose). This fruity and lively wine will bring you pure pleasure moments: You will be surprised by its flesh and the very silky tannins will wrap you in softness. Generous red fruits on the palate. Long on the finish with ripe red fruits flavours.’

Situated in the arguably unfashionable Entre-Deux-Mers to the east of Bordeaux, away from the more famous Left and Right Banks with their expensive Chateaux, comes this beacon of quality. The estate is fully organic and meticulous attention to detail and commitment to the environment at all stages of the development of the wines from the vineyard via the fermentation vats and oak barrels to the bottles is what makes Chateau Lamothe-Vincent such a magical place. Co-owner Fabien Vincent is 2024 Bordeaux Winemaker of the Year whilst brother Christophe works the vineyards. He aims to make his best terroirs shine, and just as an attentive father would do with all his children, he continuously monitors every vine.

BBQs, entrées and white meat.