Winemaker Notes: Domaine Virginie Thunevin is a fine example of a fruit forward, easy to drink, uncomplicated, Merlot dominated, Bordeaux value wine. The wine is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. A perfect pair for all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Domaine Virginie Thunevin is much better with 2-4 years of aging in good vintages. Young vintages can be decanted for 1 hour allowing the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Domaine Virginie Thunevin offers its best drinking and should reach peak maturity between 3-8 years of age after the vintage.
The 9 hectare vineyard of Domaine Virginie Thunevin is planted to 70% Merlot, 20% Cabernet Sauvignon and 10% Cabernet Franc. There is also a small percentage of Petit Verdot planted in the vineyard as well. The vines are old, at a respectable average of 40 years of age. Located in the Right Bank of Bordeaux, in the region referred to as Lalande-de-Fronsac, the vineyard has a good terroir, with clay and limestone soils on the plateau of Lalande-de-Fronsac.
To produce the wine of Domaine Virginie Thunevin, the vinification takes place in traditional, square shaped, cement vats. Malolactic fermentation takes place in a combination of cement tanks, and French oak barrels that are mostly used, but a small percentage is new, French oak barrels. Half the wine is then aged in cement vats, along with the other half the wine that is then placed into new and used, French, oak barrels for aging, before bottling. The average annual production is close to 3,500 cases of wine per year for Domaine Virginie Thunevin.