Fermentations are done traditionally with very soft pumping-over to respect the lively character and structure of the fruit. After three weeks of maceration followed by malolactic fermentation, the wine was put in French oak barrels in mid-November.
The final blend took place mid-January. The selection was obvious, with the marvelously ripe Cabernet Sauvignon contributing 77% to the blend, and 23% of voluptuous Merlot rounding it out to a harmonious and well-integrated whole. Chateau d’Issan 2014 is difficult to compare to other vintages due to the unique growing conditions, yet its singular terroir remains clearly identifiable.