The season opened with dry feet. Only in February did rainfall return to normal. As a result, the soil was hot and humid, conducive to over-early, over-rapid budburst. The end was generous indeed, but then temperatures dropped on April 16th, well before the notoriously chilly “ice saints” cold snap period. The Médoc was hit by two cold snaps. On the evening of April 29th, Liversan suffered slight losses due to frost. Hit or not… The vineyard caught cold but escaped freezing, and only later in the season did we notice the delay, or even the loss, of fruit on 10 hectares of vineyards. We realised how lucky we were compared to other vineyards in the area. May and June brought no surprises with fine flowering. Liversan soils warmed up faster than those of Hanteillan. The vine cycle was set to be shorter. Despite a bad summer, ripening went smoothly; tannic potential was set to be good, without any excesses. Grape picking was sound but rather late, with Liversan’s warm soil adapting more easily to these average conditions.
Red colour of medium intensity. Starts with a lively attack on the palate, with discreet but present support from the woody notes. The tannins are frank and direct, with a delightful mouth-watering finish.
From the vine to the glass
The warm soils of Liversan wish you the very best… For many, 2017 will remain a year for experienced winemakers. But, not in Liversan. The soil did the work. Once again this year, we were onlookers rather than active participants. Grapes ripened well and the Cabernet Sauvignon were harvested at their peak. Extraction potential, although lower than in 2016, was sound. Vinification by gentle extraction, with pumping over 3 times per day, was pursued. Racking (separation of the juice from the cap overnight) was introduced when greater quantities of tannin were sought after. Ripe and ready: extraction can begin. Maceration lasted for 3 weeks at 30 degrees, to perfect extraction and favour rounded fullness. The vintage is characteristic of a cold year, with no specific events. Clay soils were not at their best, while lighter soils were packed with surprises up to bottling. As in 2016, maturing in wood was favoured. Here too, we relied on the wine to improve during maturing. Finally, we bottled only 200 hectolitres less than in 2016, a year of reference… 2017, a tricky vintage, proved to be a real success for Liversan.