Nicolas Jamin from Vigne Vivante tells us today about the vinification of Saint-Macaire: '2 to 3 bunches per vine, medium-sized and compact bunches, medium to large berries, late...

Nicolas Jamin from Vigne Vivante tells us today about the vinification of Saint-Macaire: '2 to 3 bunches per vine, medium-sized and compact bunches, medium to large berries, later ripening, more balanced grapes at harvest; during the final ripeness check, the grapes developed peppery and fresh red fruit aromas. Unfortunately, Saint-Macaire could not be vinified on its own this year; however, it was the predominant variety in the vat alongside Jurançon Noir and Bouchalès. This vat developed lovely aromas of pepper and concentrated fresh red fruit during vinification, with beautiful substance—both dense and supple—supported by acidity and salinity that bring tension to the wine. Once again, these results should be taken with a pinch of salt, as this vat was the outcome of a co-fermentation of three grape varieties, but Saint-Macaire seems endowed with very fine aromatic potential in registers of fresh red fruit and pepper. Its acidity also strikes me as a clear advantage in the context of global warming. A grape variety that fits Cazebonne's identity perfectly for producing mouth-watering wines bursting with fruit! Here again is a grape variety that seems to possess great qualitative potential to bring aromatic freshness and acidity to the wines of Bordeaux winemakers.'