Once the vinification is finished the wines will be aged in French oak barrels for 12 months with a usual proportion of 50% new barrels and 50% one-year-old barrels. The percentage of new oak may be adapted to the tannic profile and power of a given vintage so that there is just the right balance of oak and fruit.
For a Grand Cru, the first aim of barrel ageing is to prepare the wine for a good development over time in the bottle. Barrel ageing confers specific aromas such as toasty, smoky, oaky notes that mingle with the many aromas present in the wine itself without overpowering the fruitiness. When the perfect balance is found, barrel ageing contributes to the aromatic complexity of quality wines.
Before bottling at the Château, the various lots of barrels are blended according to the grape varieties and the origin of each plot. In Bordeaux we believe that blending makes the wines richer and more complex. This means that the blend can be adapted from one year to the next, to express the personality of each vintage