A new style of wine making was used in the making of the 2006 Chateau Soussac Bordeaux.The grapes had a short fermentation at low temperatures: 18 - 20 degrees (as opposed to 25 degrees) ensuring the maximum amount of flavours.This method also ensures the wine matures quickly.A nose of blackberry, pepper and ripe cherry.On the palate there is red berry fruit again and a lovely freshness.
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