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Taking up and systematizing a well-established tradition in many Bordeaux estates, which consists of separating the batches in the vat room according to their origin in the vineyard, Jean Gautreau and his cellar master decided to go further in 1995 and to heat-ferment a certain percentage of the harvest in new barrels, representing sixty barrels in total.
At the end of the maturation, after tasting, a batch of 18 barrels was selected and continued its maturation for 6 months. This batch was blended as is and bottled. These bottles were set aside and the Cuvée was named "Jean Gautreau". Every year since 1995, the operation has been repeated. After a long period of hesitation, Jean Gautreau decided to finally sell this confidential wine.
Suggestions for accompaniment
Rack of veal with morels - Braised beef chuck - Duck breast with cherries.
The wines of
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