Wine Chateau de Myrat, Sauternes AOC, 2003
The wine is bright yellow-gold color.
The taste of wine - the union of contrasts: fruity and spicy, it is at the same time, creamy and soft, but also has the freshness and elegance. Rich, dense, very sweet wine filled with exotic hints of candied orange, apricot, toast and marzipan.
The aroma of wine starts with the subtle nuances of saffron and minerals, which come after the attack citrus notes, which echo with tones of acacia flowers and apple pie.
The wine is easy to drink and can be used both independently and in tandem with traditional and exotic cuisine.
Vineyards Chateau de Myrat located on calcareous soil, covered with 30-centimeter layer of clay. Semillon, Sauvignon Blanc and Muscadelle - 3 grape varieties that make up the assemblage wines. Since mid-September the noble botrytis fungus affects the grapes, increasing the concentration of sugar in the berries and enhancing flavor. Since the mold is distributed unevenly, the harvest extends over 4-6 weeks and can be completed in early November. Collectors manually selected each berry and oenologist personally monitors the quality of the fruit. After harvesting the grapes gently pressed immediately to avoid oxidation and to obtain pure juice, which is fermented in a separate barrel. This procedure is repeated every night for two months and allows you to determine the best days are important for the final blending. Natural yeast gradually turns the berries contained in the sugar into alcohol. At the end of December, when the strength of wine reaches 13.5-14%, fermentation stops, leaving residual sugar of the wort, which imparts sweetness of the resulting wine. Final maturation in French oak barrels lasts 22 months, and every 10-15 days vaporizes a portion of the wine is filled by the contents of the barrels are similar in quality days.
With each new generation of estates expanded, adding to the vineyards in Sauternes and Graves. In 1937, Max Pontak bought an abandoned estate of Chateau de Murat, located on the limestone plateau Barsac on the left bank of the Garonne River, a tributary crossed Sironi. Merging together, they create a special microclimate, characterized by persistent high humidity and morning mists. It promotes the formation of botrytis on grapes, berries making skin more permeable to the sun's rays, thereby increasing the concentration of sugar in the berries. The fungus enemy of all the wine-growers of the world, is magically became assistant in creating a sweet spicy wines. The next generation of the family - Jacques and Xavier Pontak produced a complete upgrade of the vineyard, and in 1991, after the break, was made the first wine Chateau de Murat. The next 3 years to get the frost did not give a full crop, which, however, does not reduce the temperature of its owners, and 1995 harvests are becoming richer. In 2001, "La Revue du Vin de France" acknowledged wine "Chateau de Myrat" the best sweet wine of Bordeaux.