Bordeaux

The origins of Chateau Cantemerle date back to the Middle Ages; documents from the year 1354 reveal that viticultural production was a major aspect of the estate almost from the very beginning.  It wasn’t until the 15th century, however, that wine making became the main industry of Cantemerle.  Ownership of the Chateau changed hands many times over the centuries, from the Villeneuve de Durfort family in 1579, to the Dubos family in 1892.  Today, it covers an area of about 90 hectares and is managed by SMABTP Group, one of the first insurance companies to take possession of a vineyard in Bordeaux.

The soils of Cantemerle are a combination of silica and gravel which are the result of erosion of the Pyrenees by the Garonne 1,000 years ago.  These soils have excellent filtration and good heat absorption, however they are poor in nutrients, resulting in hardy vines that produce grapes of high concentration.

Cantemerle is planted with vines on average about 30 years old; 60% are Cabernet Sauvignon, 30% Merlot, 6% Cabernet Franc, and 4% Petit Verdot.  Since the vines have to send their roots down deep into the soil in order to obtain the nutrients they require, the resulting grapes and wine express the terroir on an intimate level.

Vinification

The resulting grand vin is Château Cantemerle, with an annual production of about 25,000 cases.  In addition, there is a second wine, Les Allées des Cantemerle, of which 12,500 cases are typically produced.

Production Area: 87 hectares

Soil: Silica and gravel of the quaternary era

Grape Varieties: 58% Cabernet Sauvignon, 33% Merlot, 6% Petit Verdot, 3% Cabernet Franc

Average Age of the Vines: 30 years old

Plant Density: 8,300 plants/ha

Growing Method: Médoc double Guyot; deleafing, grape thinning

Harvest: Manual with selective sorting in the vineyard; green harvest

Vinification: Total destemming, followed by hand-sorting before crushing of grapes.  Fermentation lasts 6-8 days at a controlled temperature of 26-28C.  Maceration for 28-30 days.

Aging: 12 months in French oak barrels (50% new wood).  Ultra light fining is done prior to bottling, but no filtration

Tasting Notes: Clean and lively, with leather and prune notes.  The structure is solid, with graceful tannins and volume on the palate.

Food Pairings: The Chateau Cantemerle is the perfect compliment to a grilled lamb chop

Overview: This is the Second Wine of Chateau Cantemerle which is produced from the estate’s younger vines.  Its is made using the same methods as the Grand Vin, and has similar characteristics but a shorter aging potential.  This wine is made to be consumed within several years of the vintage.

Grape Varieties: Cabernet Sauvignon, Merlot,  Cabernet Franc

Vinification: Total destemming, followed by hand-sorting before crushing of grapes.  Fermentation lasts 6-8 days at a controlled temperature of 26-28C.  Maceration for 28-30 days.

Aging: 12 months in French oak barrels and vats.  Ultra light fining prior to bottling

Annual Production: 160,000 bottles

Tasting Notes: Consistently supple and elegant; Les Allées de Cantemerle has a full freshness and a delicate, pleasant fruitiness with notes of coffee and wild flowers.  Fine tannins, low acidity, and subtle aromas.

Cellaring Potential: To be consumed in its youth or within several years of its vintage

2015 Reviews: “Tasted blind. Dark crimson. Sweet and intense. Edgy and demanding at the moment. A laster.” – 16+ pts, Jancis Robinson

At the beginning of the 19th century, John Lewis Brown (1769-1851) bought an estate in the village of Cantenac; it was a traditional Tudor style château which reminded him of his Scottish origins. His name is forever linked to the Grand Cru Classé. His grandson, John Lewis Brown (1829-1890) – esteemed animal painter and “Chevalier de la Légion d’Honneur” – spent time there during his childhood.

After the 1855 Grand Cru Classification, Louis Armand Lalande (1820-1894), Bordeaux wine merchant and owner of several estates in Médoc, expanded the estate.

José Sanfins presently manages Cantenac-Brown. He does his utmost to make the best of the magnificent terroir, lavishing the greatest of care on the soil and the vines, with great respect for the environment.  This meticulous attention to detail continues into the cellar, where everything possible is done to produce an exceptional wine.

Production Area: 48 ha

Soil: Gravelly

Grape Varieties: Cabernet Sauvignon, Merlot, and Cabernet Franc

Average Age of the Vines: 35 years old

Plantation Density: 8,500-10,000 vines/ha

Average Yield: 45 hl/ha

Pruning Method: Double Guyot; de-leafing, removal of secondary shoots, green harvest

Harvest: Manual harvest with 2 sorting operations (the first in the vineyard and the second before entering the vathouse)

Vinification: In temperature-controlled stainless steel vats.  Vatting lasts 15-25 days.  Malolactic fermentation occurs in barrels and vats.

Aging: In oak barrels for 12-15 months (50-70% new wood; 50-30% 1-year-old barrels).  Racking is carried out every 3 months. Fining is done using egg whites.

Annual Production: 11,000 cases

Overview: BriO is Chateau Cantenac Brown’s second wine. All plots are meticulously observed throughout the growth cycle from budding to the analysis of grape ripeness. The batches that are used to make Brio are chosen largely as a result of these observations.

Production Area: 48 ha

Grape Varietals: Cabernet Sauvignon, Merlot, and Cabernet Franc

Plantation Density: 8,500-10,00 plants/ha

Average Yield: 4,500 liters/ha

Pruning Method: Double Guyot; de-leafing, removal of secondary shoots, green harvest

Harvest: Manual harvest with 2 sorting operations (the first in the vineyard and the second before entering the vathouse)

Vinification: In temperature-controlled stainless steel vats.  Vatting lasts 15-20 days.  Malolactic fermentation occurs in barrels and vats.

Aging: In oak barrels for 12 months (20-25% new wood).  Racking is carried out every 3 months. Fining is done using egg whites.

Annual Production: 7,500 cases

Tasting Notes: Deep, garnet color with crimson highlights.  Nose of red fruit, vanilla, and oak.  Harmonious, full, and velvety on the palate; warm, well-balanced, and lively.  Seamless with a taut finish framed by freshness.

Vinification: The vinification is carried out by slow and gentle extraction in order to preserve the roundness of the wine and the mineral features of the soil. The tannins are well balanced and silky in harmony with red fruit notes (blackcurrant, blackberry, cherry) and reveal toasted notes from aging in the finest quality French oak barrels.  Only the very best batches tasted are selected for the final blending of Château Carbonnieux red.

Aging : 16-18 months in barrels (35% new oak)

Grape Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc

Alcohol Content: 14%

Winemaker Notes: “Its deep colour, complexity and fruity intensity, freshness and tannic density allow you to imagine its enormous potential. A wine that can be kept for a very long time.”

Food Pairings: Grilled, roasted, or stewed meats, swordfish, tuna fish, cheese, chocolate desserts, etc.

Serving Temperature: 18-19°C

Cellaring Potential:  6 years minimum

Appellation: Pessac-Léognan

Production Area: 42 ha

Soil: Clay-gravel and clay-limestone

Average Age of Vines: 28 years

Grape Varieties: 60% Sauvignon Blanc, 40% Sémillon

Vineyard Management: Sustainable agriculture

Pruning: Cot or Guyot-poussart

Harvest: Hand harvesting.  The grapes are sorted on the wine and on the sorting table.

Vinification: Gentle and slow pressing using inert gas – cold clarification.  Fermenting and aging in oak barrels (2 volumes) and oak vats.

Aging: Barrel aging for 10 months (25% new oak) with lees stirring.

Alcohol: 13%

Production: 105,000 bottles

Average Yield: 25hl/ha

Overview: Château Tour Léognan was originally a separate estate bordering Château Carbonnieux. When Marc Perrin acquired the two properties in 1956 and began a program of replanting the vineyard, Château Tour Léognan became the second wine of Carbonnieux. From the start, its wines have been crafted from the young Château Carbonnieux vines (under 12 years old). Each year, 3 hectares (7.5 acres) are pulled up and replanted 2 or 3 years later.
A blend of Cabernet Sauvignon and Merlot, the red wines reflect the rich mineral variety of the soils, so specific to the Pessac-Leognan terroir. They are full-bodied, well-balanced and slightly oaky. Lively, aromatic, dynamic, and fruity, the white wines of Château Tour Leognan are decidedly very pleasant and easy to drink when young. The red wines are best enjoyed around 5 years old, and the whites around 3 years old.

Owner: SCEA A. Perrin & Fils

Co-Managers: Eric & Philibert Perrin

Vineyard Master: Freddy Flé

Oenologist: Andréa Perrin

Consultant: Christophe Ollivier

Appellation: Pessac-Léognan

Production Area: 10 ha

Soil: Deep gravel and clay-limestone

Grape Varieties: 60% Cabernet-Sauvignon, 40% Merlot

Planting Density: 7,200 vines/ha

Average Age of Vines: 8 years

Viticulture: Environmentally friendly growing for sustainable agriculture (Member of the 1st ISO 14001 certified Bordeaux EMS Association).  HVE3 Labelled (High Environmental Value Level 3)

Training Method: Cot or Guyot-Poussart pruning

Harvest: Hand picking – 3 grape sortings

Vinification: Vatting 3-4 weeks in temperature-controlled stainless-steel tanks

Aging: Barrel aging for 12 months (30-40% new oak)

Tasting Notes: Round, fruity, and lightly oaked, making it easily approachable when young. Moreover, it is marked by the mineral notes and smoky character which is so appreciated in wines from Léognan.

Overview: Château Tour Léognan is produced from young vines grown on the estate of Chateau Carbonnieux. Château Carbonnieux employs sustainable agriculture on all of its properties, meaning all chemical insecticides, weed-killers, and acaricides are banned and replaced by environmentally friendly methods that better respect biodiversity and allow the vine plant to stimulate its own natural defenses.

Production Area: 5 ha

Soil: Deep gravel & clay-limestone

Average Age of the Vines: 10 years old

Grape Varieties: 70% Sauvignon Blanc, 30% Sémillon

Vinification: The grapes are hand harvested with great care, then gently crushed in oxygen-free conditions using a pneumatic press. After 3-4 days of settling in vats at low temperature, fermentation continues in barrels by batches, depending on the plots they originally came from.

Aging: The wine is matured in 30% new oak barrels for 9 months, with lees stirring which lends body and fullness to the wine. After blending, the wine is fined using a natural mineral clay. The wines are then bottled and left to rest in the cellars for a few months before delivery.

Annual Production: 30,000 bottles

Tasting Notes: This wine is a pure pleasure to drink; there are notes of citrus in the bouquet and a fleshy, elegant mouth feel. This lively and fruity blend is rounded out by the sweetness and fattiness of the Sémillon grapes.

Food Pairings: Oysters, fish, seafood, raclette, white meat, goat cheese, citrus desserts

Serving Temperature: 12- 14°C

Chasse-Spleen was originally one piece of a much larger estate in Haut-Médoc called Chateau Grand-Poujeaux.  There was a split in 1822, and what was once Grand-Poujeaux became 4 smaller estates: Chateau Gressier-Grand-Poujeaux, Chateau Poujeaux-Theil, Chateau Maucaillou, and Chateau Chasse-Spleen.

The origins of the name “Chasse-Spleen” are foggy, but often attributed to Lord Byron who visited the estate in 1821. Byron was so moved during his stay that he was quoted as exclaiming, “Quel remede pour chasser le spleen!” or (loosely): “What better remedy to dispel melancholy!”

Chateau Chasse Spleen was owned by the Castaing family until the start of World War I when it was purchased by a German wine merchants. It was later confiscated as enemy property during the war and sold at an auction in 1922 to the Lahary family.

In 1976, the estate was bought by the Merlaut family, owners of Chateau Gruaud Larose, Chateau Ferriere, Chateau Citran, and Chateau Haut Bages Liberal, as well as a successful négociant business. Under the management of patriarch Jacques Merlaut and his daughter, Bernadotte Villars, several changes were made: the production area was increased from 40 to 80 hectares, large portions of the vines were replanted to increase vine density, and the wine making facilities were modernized.

Jacques’ daughter Bernadette later assumed control of Chateau Chasse Spleen, and with consultation from Emile Peynaud, the quality of the wines produced went up considerably.  Bernadette and her husband sadly passed away in 1992 after a mountaineering accident, and management of the estate was passed on to her daughter, Claire Villars.

Production Area: 80 hectares

Terroir: Gravel, clay, and chalk soil

Grape Varieties: 73% Cabernet Sauvignon, 20% Merlot, and 7% Petit Verdot

Average Age of the Vines: 30 years old

Plantation Density: 8,000-10,000 vines per hectare

Vinification: Vinified in a combination of stainless steel tanks and wooden vats. Malolactic fermentation takes place in vat.

Aging: In French oak barrels (40% new) for 12-15 months before bottling.

Cellaring Potential: 8-15 years

Annual Production: About 40,000 cases

Overview: The history and evolution of a vineyard through inheritances, purchases, and regoupings of lands can lead to the association of several AOC within the same estate.  Chasse-Spleen was established long before the AOC notion even existed, and as a result, some of its plots no longer belong to the same appellation.  Today, they own 12 hectares in the appellation of Haut-Médoc.  The INAO recognizes the notion of organization into a hierarchy for the Médoc AOC.  This means that every single wine produced in Haut-Médoc and in communal appellations (Saint-Estèphe, Pauillac, Saint-Julien, Moulis, Marguax) is, before all else, a Haut-Médoc wine, while the opposite is not necessarily true.  Only the plots that produce exclusively within these demarcated appellations may claim the communal AOC.  In this way, some Moulis plots can lawfully also claim their Haut-Médoc appellation.  This way, an average of 20 hectares of Haut-Médoc land produces l’Héritage de Chasse-Spleen.

At first known as Ermitage de Chasse Spleen, this wine had to be given a new name in 2000 because of homonymy reasons.  Being born under the best auspices while inheriting all the care brought to the Grand Vin, this new name seemed very appropriate.

Tasting Notes: Brilliant garnet color.  Aromas of cassis, black cherry, and a touch of minerality.  Supple and fresh on the palate.

This 32-hectare vineyard was founded by the Bouron family in 1964.  Situated 60 km from Bordeaux in the Entre-Deux-Mers region between the Garonne and the Dordogne, Chavrignac produces Bordeaux that is well-balanced and fruit-forward.  Apart from grapes, they also grow grains and raise animals – all cultivated in an organic and life-affirming spirit.  Respect for nature and its rhythms is essential to them.  The winery has employed organic methods of viticulture and vinification since 1964, and all the wines of Chateau Chavrignac bear the Ecocert certified organic stamp as well as the Demeter certified biodynamic stamp.

Soil: Clay-limestone

Viticulture: The winemakers’ method of fertilization is based on compost, either of vegetable or animal origin.  Natural grass cover guarantees the multiplication of predatory species of vine parasites.  Copper-based treatments (Bordeaux mixture) are used, and sulfur treatment is reduced to a minimum.  Certified organic and biodynamic.

Harvest: The grapes are harvested using both traditional and mechanical methods, with the greatest respect for the maximum maturity of each grape variety.  A mechanical sorting table, assisted by 4 operators, guarantees that only the highest quality grapes are selected.

Vinification: The vinification is characterized by no inputs other than sulfur dioxide (<60mg/l) and pea proteins for pre-bottling stabilization.

Grape Varieties: 60% Merlot, 20% Cabernet Franc, 15% Petit Verdot, 5% Cabernet Sauvignon (percentages vary depending on the vintage)

Tasting Notes: The bouquet is frank and pure with notes of ripe blueberries, grilled peppers, and black pepper. On the palate, firm tannins with notes of wild mushrooms, leather, and mocha.

Archives show that vines have been grown at Cheval Blanc at least as far back as the 15th century. The most prestigious part of Cheval Blanc’s history can be said to date from 1832, when Jean-Jacques Ducasse, President of the Libourne Trade Tribunal, purchased the core of the present-day estate. Over the next 20 years, the purchase of plots belonging to Château Figeac led to the creation of the 39- hectare vineyard as we know it today. The configuration has remained practically unchanged. The marriage of Jean-Jacques’ daughter, Henriette, with Jean Laussac-Fourcaud, a Libourne wine merchant, opened a new chapter in the history of Cheval Blanc that would define and consolidate the identity of this unique property.

After Henriette inherited Cheval Blanc, her husband undertook a spectacular renovation. He was among the first people to understand the importance of water stress to produce the finest wines and put in an efficient drainage system. However, the greatest progress made by the new owners was in the vineyard. Aware of Cheval Blanc’s outstanding potential, and helped by an extraordinary intuition, Jean Laussac-Fourcaud replanted part of the estate in the 1860s with a totally atypical proportion of grape varieties: half Merlot (the king of the Right Bank) and half Cabernet Franc. This replanting was finished in 1871. Formerly known as vin de Figeac, the wine was first sold under the name Cheval Blanc in 1852. This was the beginning of a prestigious career.

Cheval Blanc obtained the highest possible distinction in the first classification of Saint-Emilion wines in 1954: Premier Grand Cru Classé “A”. This exalted rank was confirmed in every following classification in each subsequent decade. Cheval Blanc became a member of the exclusive “Club of 9” comprising the first growths of Bordeaux.

A page was turned in autumn of 1998 when Bernard Arnault and Baron Albert Frère, two old friends and lovers of great wine, joined forces to became the owners of this fabled château in Saint-Emilion. They injected a dynamic new spirit, while respecting the château’s history and existing facilities. They also placed their complete trust in the winemaking team to continue their good work.  The priority today is the ultimate in quality, which calls for enormous attention to detail and precision winemaking.

Terroir: Château Cheval Blanc has an altogether unique terroir in Saint-Emilion. While most of the appellation’s other famous estates have limestone soil dating from the Tertiary Period, Cheval Blanc’s soil features alluvia from the Quaternary Period deposited by the Isle. And like most of the prestigious estates in Pomerol, Cheval Blanc’s soil formation has a varied texture that does not include limestone. However, Cheval Blanc is also different – and unique – in that the proportion of gravel and clay is just about equal. This gift of nature is essential in understanding the estate’s history.

Production Area: 39 hectares divided into 45 separate plots

Grape Varieties: 49% Cabernet Franc, 47% Merlot, and 4% Cabernet Sauvignon, with the goal of returning to the original mix of 55% Cabernet Franc, 40% Merlot and 5% Cabernet Sauvignon.

Average Age of the Vines: 45-100 years old

Plant Density: 8,000 vines per hectare, one of the higher levels of denser plantings found in the Right Bank.

Harvest: For the harvest, the estate does not wait until all the parcels achieve complete phenolic ripeness, instead picking the fruit when it is “al dente.” It is the winemakers’ view that the blending of grapes at different levels of ripeness from various parcels and terroir that adds complexity, freshness, and decadence to the wine.

Vinification: In 52 different temperature controlled, cement vats that vary in size. Malolactic fermentation takes place in tank.

Aging: 100% new, French oak barrels for about 18 months prior to bottling.

Technical Director: Pierre-Olivier Clouet

2013 Reviews: “Smoky aromas and layers of tannin and fruit give this wine great complexity. It is smooth, juicy and fresh while also having perfumed tannins and an elegant, lightly mineral structure from the Cabernet Franc. The wine’s cherries and red berries are still encased in the structure, allowing it to develop slowly.” – 95pts (Cellar Selection), Wine Enthusiast

2009 Reviews: “An impressive wine, a true return to form for Cheval Blanc. The fruit is enormous, packed with sweet black berry juice and with a brilliant freshness. There is a lovely smoky character, topped by ripe figs.” – 98pts, Wine Enthusiast

“Dense, brooding and richly coated, with a well of steeped black currant, fig paste and roasted plum fruit to draw on while the layers of charcoal, Kenya AA coffee and loam resolve themselves. This displays both breadth and depth, offering a great undercurrent of acidity to match its heft. Should be among the most long-lived wines of the vintage. Best from 2017 through 2035.” – 98pts, Wine Spectator 

“Deep garnet colored, the 2009 Cheval Blanc offers up profound notions of baked blueberries, blackberry compote and crème de cassis with suggestions of chocolate mint, new leather and cloves plus a waft of candied violets. Medium to full-bodied, the palate is an exercise in elegance with very classy, super fine-grained tannins, beautiful freshness and layer upon layer of mineral-laced blue and black fruits, finishing long and perfumed.” – 100pts, Wine Advocate 

2005 Reviews: “The 2005 from Cheval Blanc is a quintessentially elegant, beautiful, deep bluish/ruby-colored wine from St.-Emilion, with raspberry, blueberry, and floral notes, impressive density, great precision, freshness and purity. Full-bodied, but extremely light on its feet, I don’t mean to gush, but it is super-intense, rich and just so meticulously crafted! This is another fabulous wine and a perfect expression for this vintage. It is difficult to forget the gorgeous blueberry and raspberry fruit, full body, sweet tannin, a multi-layered texture, and purity and palate presence of this stunning wine.”-100pts, Wine Advocate

Overview: Le Petit Cheval is the second wine of Château Cheval Blanc, first produced in 1988.  Approximately 10-12% of production of the estate goes into making this wine.

Soil: Limestone clay

Average Age of the Vines: 42 years old

Viticulture: Sustainable

Harvest: Manual

Vinification: In 52 different temperature controlled, cement vats that vary in size. Malolactic fermentation takes place in tank.

New Barrels: 50%

Grape Varieties: Cabernet Franc, Merlot

Alcohol: 13%

Chateau Clerc Milon, classified as a Fifth Growth in 1855, is located on an exceptionally favorable terroir adjoining Lafite and Mouton. The estate was purchased by Baron Philippe in 1970 and is now owned by his daughter Baroness Philippine de Rothschild and her children.  The vineyard spans 41 hectares in Pauillac, planted with the typical grape varieties of the region, including 49% Cabernet Sauvignon, 37% Merlot, 11% Cabernet Franc, 2% Petit Verdot, and 1% Carmenere. The average age of the vines is 52 years old, and the vine density is 10,00 plants per hectare.

Overview: The product of an exceptional terroir, Pastourelle de Clerc Milon is the second wine of Chateau Clerc Milon, an 1855 Classified Growth at Pauillac.  The “pastourelle” is a traditional dance which evokes a knight’s romantic encounter with a shepherdess; the name echoes the pair of dancers that adorn the label of the Grand Vin.  Made of gold, enamel, and pearls, this precious miniature from the Museum of Wine in Art at Chateau Mouton Rothschild belonged to Catherine II, the empress of Russia, and is inspired by characters of the Commedia dell’Arte.  Baroness Philippine de Rothschild chose it as the Clerc Milon emblem because of her love of the theater.

First Vintage: 2009 was the first vintage of Pastourelle de Clerc Milon.

Soil: Gravel

Grape Varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Carmenère (percentages differ depending on the vintage)

Harvest: The grapes are harvested in small crates

Vinification: Made from grapes grown in the vineyard of the Grand Vin, the second wine is vinified and bottled with the same meticulous care.  Fermented in the Clerc Milon vat room.

Aging: Matured in oak barrels the traditional way.

Tasting Notes: A round and supple wine, Pastourelle de Clerc Milon charms with the elegant richness of its aromas and flavors.  It is also living testimony to the considerable improvements in quality that have been achieved at the property since the arrival of Baron Philippe and his descendants.  An elegant and rich Pauillac.

When Jean-Louis Laborde bought Château Clinet back in 1999, his son Ronan was just 19 years old. Before that, they had traveled together to Argentina, looking at potential vineyards to purchase but destiny brought them back to Bordeaux, when the perfect property presented itself for sale. As soon as Ronan finished his studies, now aged 23, he became highly involved in the day-to-day management of Clinet, to the point that his father was soon able to comfortably take a step back and return to his former businesses. It didn’t take long for Ronan to see the full potential of Clinet, his instincts and expertise confirming that this château was worthy of worldwide recognition. For the past 10 years, he has devoted his life to producing the best quality wines, establishing gentle farming and vinification methods that respect the remarkable nature of the vineyard. A graduate of EDC Business School and the first generation of the Laborde family to be involved in wine production, Ronan is a genuine entrepreneur.

Location: Château Clinet is located at the highest point of the Pomerol plateau on the famous Günz gravel terrace, origin of the appellation’s most prestigious crus.

Vines: The vines are grown with total respect for the environment, giving pride of place to tilling and grassing rather than using chemicals, placing greater confidence in the human hand than in the profitability of the machine.

Production Area: 8.64 ha

Grape Varieties: 85% Merlot, 12% Cabernet Sauvignon, 3% Cabernet Franc

Average Age of the Vines: 45 years

Soil: Ancient gravel, deep clay, iron deposit in the subsoil

Viticulture: Tilling, natural grassing, barley

Harvest: Harvesting is always carried out manually. Following meticulous selection, gravity guides the harvested grapes to the vats in line with the harvesting plan.

Vinification: The vinification process aims to maintain the freshness, finesse and character of Château Clinet wines. On average, fermentation and maceration lasts for one month, before the wine is transferred into barrels. The ‘free run’ wines are separated from the ‘pressed’ wines, and then aged separately. The layout of our cellars allows good traceability from the vineyard to the end of the aging period. The production of a well-defined parcel can also be followed in each vat, then each barrel. After vinification, Clinet makes use of an automated vertical press, to extract the quintessence from the remnants of grape left in the vats. Rich in tannins, this ‘press juice’ may be used to bring structure to the final blend.

Aging: 60% new oak barrels, 40% one-year-old barrels

Tasting Notes: This outstanding wine, the result of the combination of a generous terroir, a friendly climate and human foresight, is unanimously hailed as one of the most prestigious wines in the world.

2008 Reviews: “Another resounding success for the vintage…the 2008 exhibits an inky/purple color as well as sweet creme de cassis, blackberry, plum, Asian spice, licorice and incense notes. Layered and full-bodied with stunning purity and a 40+ second finish…”-94+pts, Robert Parker

Château Clos de Boüard has a well-exposed terroir, 30 hectares, in the town of Parsac, historically renowned for the richness and quality of its exceptional clay-limestone terroirs. Located near Grands Crus Classés and similar of Saint-Emilion: the castles Fombrauge, Laroque, Rocheyron, Croix de Labrie, Château Louis, Fleur Cardinale, Valandraud and Troplong Mondot.

The property benefits from a privileged biodiversity and ecosystem with a strong presence of old vines. Investments to restructure the vineyard are underway in order to produce high quality wines with silky, velvety tannins, respectful of the fruit, full of elegance, delicacy and freshness, wines that are the signature of know-how and family expertise.

Grape variety: 60% Merlot, 30% Cabarnet Franc, 10% Cabernet Sauvignon

Vineyard area: 30 hectares

Appellation: Montagne Saint-Émilion

Soil type: Clay-limestone

Average age of the vines: 40 years

Production: 45 hecto/ha

Winemaker: Coralie de Boüard de Laforest

Aging: 10-14 months; 30% new barrels.

Harvest period: September 25th-October 9th.

Alcohol: 15%

2019 Reviews: “Deep garnet-purple colored, the 2019 La Dame de Bouärd offers up notes of Morello cherries, preserved plums and fruitcake with hints of espresso, forest floor and dried Provence herbs. Medium to full-bodied, the palate has a sturdy foundation of chewy tannins and just enough freshness to support the generous baked berries flavors, finishing with a peppery kick.” – 90pts, Wine Advocate

Anabelle Cruse-Bardinet, owner of Château Corbin, belongs to the long line of winemakers in the Cruse family.  The story of the Cruse family in Bordeaux began in the 19th century, when Herman Cruse, a Danish merchant, came to Bordeaux to create a wine trade company. His son worked hard to develop this activity and acquired the first estates of the family in the Medoc vineyards with Chateau Pontet Canet (Pauillac, 5th Cru Classé) and Chateau Giscours (Margaux, 3rd Cru Classé). Since that time, the Cruse family has continued to invest up to their peak, 40 years ago. In addition to Chateau Pontet Canet and Chateau Giscours, the Cruse family also owned Chateau Rauzan-Ségla (Margaux, 2nd Cru Classé), Chateau Haut-Bages Libéral (Pauillac, 5th Cru Classé) and Chateau d’Issan (Margaux, 3rd Cru Classé). Chateau d’Issan remains in the family today and Emmanuel Cruse is in charge of this property. Their presence in the vineyard is not limited to this Cru Classé and the determination of the Cruse family to continue their story and to keep their domains alive is intact.

Classification: Grand Cru Classe

Appellation: Saint-Emilion Grand Cru

Location: In the commune of Saint-Emilion next to Pomerol appellation

Soil: Clayey and sandy-clay with ferric clay subsoil

Surface Area: 13 hectares (31.30 acres)

Grapes Varieties: 80% Merlot, 20% Cabernet Franc

Average Age of the Vines: 30 years

Rootstock: 3309, 101-14, Riparia

Plantation Density: 6,667 to 8,333 plants/hectare

Vines: Training method-Guyot simple.  Integrated crop management, environmentally friendly viticulture.

Average Yield: 40 to 45 hectoliters per hectare

Harvest: By hand with small crates.  2 sortings, destemming, crushing

Vinification: Maceration at cold temperatures. Pneumatic press.  4 pumpings per day during the alcoholic fermentation period.  Fermented in concrete vats coated with epoxy resin and automatic regulation at a temperature of 28°C for 3 to 4 weeks.  Malolactic fermentation in new barrels.

Aging: 16 to 18 months in 100% in French oak barrels, 40 to 50% are new every year.  Racking every 3 or 5 months.  Chateau bottling.

Annual Production: 40,000 to 55,000 bottles

2014 Reviews: “The 2014 Corbin is round, supple and very nicely balanced. Restrained and mid-weight in style, the 2014 Corbin is a wine of harmony and proportion above all else. Silky tannins confer finesse to the dark, spiced fruit. This feminine, gracious St.-Emilion will drink well early.” – 91pts, Vinous

Overview: Just like the First Wine of Corbin, the flavorsome XX de Corbin is made from a very rigorous selection process. It benefits from the same care and attention as the First Wine.  The aging process is simply shorter, since this Second Wine is bottled during the summer following the harvest, so as to preserve all the freshness of the fruit flavor.

Appellation: Saint-Emilion

Soil: Sand and clay on a ferruginous clay subsoil

Production Area: 13 ha (31.30 acres)

Average Age of the Vines: 31 years old

Annual Production: 6,000-8,000 bottles

Grape Varieties: Merlot 80%, Cabernet Franc 20%

Vinification: Manual harvest with sorting. Traditional temperature controlled vinification with long maceration.

Aging: Maturation for 16 months in barrels, 20% of which are new wood.

Tasting Notes: This wine leaves an impression of velvety lightness on the palate, with beautiful length and finesse on the finish.

Overview: Cos d’Estournel has become, in the eyes of lovers of fine wine, the archetype of a certain style of masculine elegance in which immense power is combined with grace and smoothness. Impressive when young for the intensity of its structure and explosive fruit, Cos d’Estournel evolves slowly to arrive, when completely mature after.

Grape Varietals: 74% Cabernet Sauvignon, 23% Merlot, 3% Cabernet Franc

Maturation: Aging takes place in 80% new barrels

Cellaring Potential: 2012-2035

Overview: Les Pagodes de Cos is, strictly speaking, Cos d’Estournel’s “second wine”. The vines that produce it are eventually used for the “Grand Vin” which is an 1855 Grand Cru Classé. They are grown on the same terroir and are treated in the same way.  They are simply younger and their roots have yet to grow to their full depth in the gravelly soil. Powerful, very aromatic, long on the palate, with a very persistent finish, Les Pagodes de Cos is a wine of refinement and pleasure.

Location: The terroir of Les Pagodes de Cos, which translates to “Hill of Pebbles”, is made up of gravel on top of the limestone plateau of Saint-Estèphe and is separated from the vineyards of Château Lafite by a small stream.

Grape Varieties: 62% Cabernet Sauvignon, 38% Merlot

Vinification: Once the hand-picked grapes are brought to Cos’ modern cellar, which can be altered to provide the vinfication best suited to the vintage, the wine is fermented, blended, and aged in oak for 12 months.

Tasting Notes: Les Pagodes de Cos is a very elegant wine in the glass; it has a deep ruby coloring with a nose of red fruit, tobacco, and spices. The palate has great balance, allowing the wine to express its youthful intensity and sensual texture without becoming overpowering. The poise of Les Pagodes de Cos in the mouth showcases the exceptional winemaking of Jean-Guillaume Prats, described by Robert Parker as a “winemaking guru”. This wine effortlessly demonstrates the greatness of the Cos d’Estournel terroir and is a very special bottle of Bordeaux. It would make a magnificent gift, or be wonderful alongside a memorable dinner.

Cellaring Potential: To be drunk within 10 years of its bottling at the Château.

The name of the estate is derived from its situation on the Cos hill, and the name of François Labory who was the first owner until 1845.

Louis Gaspard d’Estournel then acquired it before having to sell it again to an English banker, Charles Martyns in 1852. The property was finally taken over by George Weber in the 1930’s, who bequeathed it to his daughter and son-in-law, François Audoy in 1959. In 1971, the couple acquired the neighboring estate, Château Andron Blanquet. Their sons worked with them on the two estates for a few years and then the elder Bernard took over the running of the properties. Bernard is a strong, practical manager with a quiet reassuring manner. He has always lived in Saint-Estèphe and is perfectly emblematic of his estate, his wines and the appellation that he has presided over since 2000.

A real family property, where the generations have genuinely labored already for nearly a century for the estate to blossom and grow.

Overview: Made from fruit from the best plots on the Cos hill, Château Cos Labory combines characteristic Saint-Estèphe vigour and elegance. Its rich tannin content gives this wine good ageing potential.

Appellation: Saint-Estèphe

Production Area: 18 hectares (44.5 acres)

Soil: Gunz gravel over a marly limestone subsoil

Grape Varietals: 60% Cabernet Sauvignon, 35% Merlot, 5% Cabernet franc

Average Age of the Vines: 35 years

Planting Density: 8,700 vines per hectare

Vinification: Carried out in temperature-controlled stainless steel tanks

Aging: Performed in oak barrels (50% in new casks)

Annual Production: 100,000 bottles

2010 Reviews: “This wine seems like it’s all structure at this stage, firmly tannic and dry. Very solid and chunky, it is hiding its potentially rich fruit, which will show once the intense tannins soften, but the wine will likely always be severe.”-91pts, Wine Enthusiast