Here’s the detail; organic manures and in-row green crops. Then quality devoted management: soft pruning, de-budding, large leaf surface, leaf plucking. Harvest sorting out. Cold or hot pre-fermentation maceration. Temperature controlled fermentation (24/30 °C), 14-to-28-day vatting with pumping-over and ‘délestages’. Temperature and oxygen controlled storage in stainless steel, concrete or oak vats, on lees. Low dose fining. Tangential filtration, then on cartridge during nitrogen-protected bottling.

Fabien says; ‘Deep colour with crimson tints. Brimming with black fruits flavours (blackberry, black cherry), red fruits (cassis, blueberry) and violet. Mineral and lightly toasty. Full-bodied, rich texture and great balance, with ripe and fine tannins.’

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.

Grilled meat, pasta, red sauces and cheese.