This is a blend of 70% Merlot, 20% Cabernet Sauvignon and Cabernet Franc, and 10% Petit Verdot. Before fermentation, the grapes underwent a maceration for three days at 10 degrees. The must was fermented in stainless steel vats broaderthan higher (3.50 metres by 1.50 metres). After the fermentation, the wine was kept in the vats for up to three weeks before it was heated up to 30 degrees and put into oak barrels for twelve months. Traditional egg white fining and no filtration was used.
Ricardo Cotarella was the oenologist and Alain Raynaud was a consultant. The chateau was founded in 1989 and is now owned by Jean Guyon.
Colour : Dark red
Aroma : Cedar, plums, oak, green herbs, blackcurrant
Taste : Blackcurrant, plums, woody, underlying grippy tannins, excessive intrusive green tasting herbs
Alcohol : 13%
Price : 139 (375ml bottle)
Mark : D-
Website : Chateau Rollan de By