Esprit l'Eglise 2005

External Review by Morrell & Company:

Fermentation is made in temperature-controlled wooden vats with an extended skin-maceration and pigeages to extract tannins and color. The Wine is then run off by gravity and undergoes malolactic fermentation in Barrel, then 18 month ageing in 100% new oak. The wine is then bottled without fining or filtration. Significant Depth and Structure.

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External Reviews for Esprit l'Eglise

External Review
Source: Morrell & Company
08/01/2008

Fermentation is made in temperature-controlled wooden vats with an extended skin-maceration and pigeages to extract tannins and color. The Wine is then run off by gravity and undergoes malolactic fermentation in Barrel, then 18 month ageing in 100% new oak. The wine is then bottled without fining or filtration. Significant Depth and Structure.


External Review
Source: Morrell & Company
04/01/2008

Chateau Esprit de L'Eglise - Pomerol FUTURES Fermentation is made in temperature-controlled wooden vats with an extended skin-maceration and pigeages to extract tannins and color. The Wine is then run off by gravity and undergoes malolactic fermentation in Barrel, then 18 month ageing in 100% new oak. The wine is then bottled without fining or filtration. Significant Depth and Structure.



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