Bordeaux

Château Haut-Brion

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Overview

Château Haut-Brion is a French wine, rated a Premier Cru Classé (First Growth), produced in Pessac just outside the city of Bordeaux. It differs from the other wines on the list in its geographic location in the north of the wine-growing region of Graves. Of the five first growths, it is the only wine with the Pessac-Léognan appellation and is in some sense the ancestor of a classification that remains the benchmark to this day.

In addition to the grand vin, Haut-Brion produces a red second wine. Formerly named Château Bahans Haut-Brion, beginning with the 2007 vintage, it was renamed Le Clarence de Haut Brion. The vineyard also produces a dry white wine named Château Haut-Brion Blanc, with a limited release of the second dry white wine, Les Plantiers du Haut-Brion, renamed La Clarté de Haut-Brion for the 2008 vintage.

The Estate

One of the oldest wineries in Bordeaux, ancient documents show that Chateau Haut-Brion was growing grape vines as far back as the 15th century, however evidence suggests that the first vines may have been planted there as early as the 1stcentury A.D.  The name Haut-Brion is derived from “Briga”—an ancient Celtic word meaning “high place” or “hill.”

This 48-hectare estate is distinguished among other Bordeaux vineyards for being an innovator in many aspects of the industry; for example, they were the first to market their wine outside their own appellation, and also one of the first to produce a wine that lends itself exceedingly well to cellaring.  It was also the only First Growth wine (awarded that status in 1855) that was not from the Medoc appellation.

The Terroir

Acreage :

  • 48 Ha for red wines (45.4% Merlot, 43.9% Cabernet Sauvignon, 9.7% Cabernet Franc, 1% Petit Verdot)
  • 3 Ha for white wines (52.6% Sémillon, 47.4% Sauvignon Blanc)

Climat & Soil :
-The vines are elevated up to 27 meters above the Bordeaux norm.
-The soil consist of Günzan gravel and some parcels have high contents of clay
Average age of the vine : 35 years old (oldest parcels dating back to the 1930’s)
Vine density : 8.000/Ha
Harvest : manual
Aging : 18 month in 35% new casks (for the 1st wine) and 18 month in 25% new oak barrels for the « Le Clarence ».
10-12 months in 40-45% new oak barrels for the white wine.
Annual production : 10.000-12.000 cases (900 to 1080 hL)


chateau-haut-brion

Château Haut-Brion 1er Cru Classe Pessac-Leognan

Overview: “The oldest of the Bordeaux classed growths, the inventor of a new style of wine in the 17th century, the world’s first luxury brand…whenever Chateau Haut-Brion is mentioned, one quickly runs out of superlatives. This wine is the embodiment of 5 centuries of tradition and plays a pivotal role in the worldwide history of wine.”

Production Area: 48.35 ha

Grape Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot

Soil: Mineral-rich soils composed of clay and sand topped with a layer of deep gravel

Vinification: The process takes place in double skinned stainless steel tanks.  Malolactic fermentation is followed by blending after which the wine is placed in barrels to age

Aging: 18-22 months in oak casks (80% new wood)

Annual Production: 10,000-12,000 cases

Winemaker Notes: “The initial impression is one of a certain discretion and even restraint the prerogative of any person with self confidence. At every swirl, you discover new aromas, which build up into great complexity. The terroir is expressed in this wine through a unique signature with an empyreumatic bouquet (Havana cigars, chocolate, roasting, cedar wood, etc.). The attack has the same restraint with precise, exceedingly soft tannins. But the power of this wine is revealed in the surprising long mid-palate and even longer finish. This aromatic persistence is the prerogative of very great origins.”

 

 


chateau-bahans-haut-brion

Château Bahans Haut-Brion Pessac-Léognan

Overview: The Bahans Haut-Brion is the second-label wine of Chateau Haut-Brion, Premier Grand Cru Classe, and is produced from the same grapes grown for the estate’s flagship wine.  The estate employs the same amount of care and attention to detail to its second wine as to the Grand Vin.  This wine was renamed “Le Clarence de Haut-Brion” in 2007 in honor of American Clarence Dillon, who took ownership of Chateau Haut-Brion in 1935.

Grape Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot

Soil: Mineral-rich soils composed of clay and sand topped with a layer of deep gravel

Vinification: The process takes place in double skinned stainless steel tanks.  Malolactic fermentation is followed by blending after which the wine is placed in barrels to age

Aging: Partially aged for 18-22 months in 20-25% new wood, the rest ages in casks used for the previous vintage of the Grand Vin

Average Production: 5,000-7,000 cases

Winemaker Notes: “A scaled-down, lighter version of Chateau Haut-Brion Rouge.  This wine offers all the specific traits of the Grand Vin in a dimension that will allow you to enjoy it sooner (we recommend waiting five years on average before tasting this second wine instead of ten years as for the Grand Vin).  The Bahans Haut-Brion is a wonderful learning opportunity to enjoy as a prelude to tasting Chateau Haut-Brion.”

 

 

 

 


Le Clarence de Haut-Brion

History: In 1935, Château Haut-Brion was acquired by the American banker Clarence Dillon. In 1939, he turned it into a hospital to accommodate the wounded officers of the French army. Since then, the property is still part of the same family. Clarence de Haut-Brion is the second wine of Château Haut-Brion, Premier Grand Cru Classé in 1855, and comes from the same vines as the first wine.

Production Area: 48 hectares

Grape Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot

Tasting Notes: This wine is a deep, purplish-red in the glass, with brilliant highlights. Initially slightly reserved on the nose, it developed fascinating complexity on aeration. Fresh red-berry fruit was accented by hints of spicier aromas, such as cocoa. The initial impression was very soft and soothing on the palate, but the tannic structure gradually affirmed its presence, combining firmness with great finesse. This wine confirmed our assessment from recent vintages that Le Clarence de Haut-Brion can certainly be considered a great wine.

 

 

 

 

 


Château Haut-Brion Blanc

Overview: Château Haut-Brion Blanc remains an icon in the world of exceptional white wines (400-650 cases per year). This particular blend gives this wine, from a terroir of Graves, an atypical concentration and depth for a dry white Bordeaux.

Appellation: Pessac-Léognan

Grape Varieties: Sauvignon Blanc, Sémillon

Tasting Notes: This wine has great contrast between the nose and the mouth. The aromas announce a wine with much freshness. Bright, citrus notes are dominant and pink grapefruit invades all the olfactory senses, but the mouth feel is full and creamy. The vivacity returns on the finish and gives this wine a very beautiful length.

 

 

 

 

 

 

 

 


La Clarté De Haut Brion Blanc

Overview: La Clarté de Haut-Brion is the second white wine of the estate and boasts a legendary and unique kinship: made from grapes grown on the Haut-Brion terroir, it is born of two prestigious estates: Château Haut-Brion and Château La Mission Haut-Brion.

First Vintage: 2009

Grape Varieties: Semillon, Sauvignon Blanc

Château Haut-Marbuzet

The Estate

Established by Alexander de Segur in the 18th century, Chateau Haut Marbuzet takes its name from the hamlet where it resides, Marbuzet. De Segur owned many other Bordeaux properties in addition to Haut-Marbuzet, such as the famous Calon Segur.  After his death, the estate was split up and sold off, eventually landing in the hands of the MacCarthy family in 1825.  They officially established what would become known as Haut-Marbuzet.  Henri Duboscq of the Duboscq family currently manages the estate along with his 2 sons, Bruno and Hugues.


Château Haut-Marbuzet Saint-Estèphe

Production Area: 65 hectares

Grape Varieties: 50% Cabernet Sauvignon, 40% Merlot and 10% Cabernet

Soil: Gravel, clay, and limestone

Average Age of the Vines: 30 years old

Plant Density: 9,000 vines per hectare

Vinification: In large oak vats. Malolactic fermentation takes place in vat.

Aging: The wine is aged in 100% new, French oak barrels for 18 months before bottling.

Annual Production: About 30,000 cases

Tasting Notes: Fragrant bouquet of saddle, tobacco, raspberry, and smoked meats. Lush and round on the palate with velvet tannins and a peppery finish.

 

 

Château Kirwan

The Estate

Chateau Kirwan was one of the Medoc properties that Thomas Jefferson visited on his wine tour of Bordeaux towards the end of the 1700s.  The property was initially purchased by Bordeaux negociant Sir John Collingwood in 1710.  His daughter eventually married a man named Mark Kirwan after whom the estate is named.  It was Mark Kirwan who expanded the property and constructed the chateau that still stands today.

Spanning 40 hectares that are subdivided into 46 different plots, Chateau Kirwan is situated on a special terroir.  Its rich soil was created over 2 millennia and is composed of Pyrenean gravel.  Its unique combination of soil, climate, and flora contribute to multiple layers of flavor in Kirwan wines.  For a long time, Kirwan was not producing wines of a caliber that the terroir promised, so the management hired Michel Rolland to consult the estate starting in 1991.

Today, the négociant firm Schroder and Schyler own and manage Chateau Kirwan.


Château Kirwan Margaux 3ème Grand Cru Classé

Location: On the Cantenac Plateau, overlooking the Garonne.

Soil: Château Kirwan is a wine that is produced from the best parcels of the vineyard that have mainly gravel soils, but some are also clay.

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

Alcohol: About 13%

Vinification: The fruit is picked and sorted twice by hand, then vinified in separate batches corresponding to individual vineyard parcels. Selected yeasts.  Fermentation temperatures around 25°C (77°F).  Simultaneous alcoholic and malolactic fermentation in stainless steel vats.  Maceration from 18 to 25 days.

Aging: Half the French oak barrels used to age the wine for 18 months are renewed every year.

2010 Reviews: “Tangy and elegant, with lilac, iron, red currant and cherry notes all mingling together and carrying through the focused finish. Not big, but pure, lengthy and showing fine minerality. Drink now through 2025. 9,166 cases made.”-91pts, Wine Spectator

2005 Reviews: “Has loads of coffee, blackberry and cigar box aromas, turning to crushed blackberry. Full-bodied, with big, chewy tannins and an aftertaste of vanilla, blackberry and espresso. Mouthpuckering. Very concentrated and structured for this wine.” – 93pts, Wine Spectator

 

Château L’Évangile

The Estate

The Léglise family from Libourne founded the property that was to become Château L’Évangile. They were actively involved, around the middle of the 18th century, in the creation of Pomerol’s vineyards. L’Évangile appeared in the 1741 land registry under the name of Fazilleau.

At the turn of the 19th century, the estate was already close to its current configuration, stretching over some 13 hectares, when it was sold to a lawyer named Isambert. He renamed the estate “L’Évangile”. In 1862, L’Évangile was purchased by Paul Chaperon, whose descendants, the Ducasse family, remained the property’s owners until 1990. Paul Chaperon continued to build the estate’s reputation and constructed L’Évangile’s residence in the style of the Second Empire. In the second edition of Cocks Féret in 1868, L’Évangile is listed as a “Premier Cru du Haut-Pomerol”.

Upon the death of Paul Chaperon in 1900, his descendants ran the estate until 1957, when Louis Ducasse took over the property, which was by then in decline and had been damaged by the frost in 1956. He managed to replant the vineyard and eventually restored L’Évangile to its former glory. In 1982, his widow, Simone Ducasse, continued the family’s role in running the estate.

In 1990, Domaines Barons de Rothschild (Lafite) acquired L’Évangile from the Ducasse family with a view to ensuring that the property was looked after to the same high standard. DBR (Lafite)’s initial influence included a more refined selection of the Grand Vin, and the creation of Blason de L’Évangile as a second wine. Efforts were also undertaken to improve the vineyard with a restoration and partial renewal plan that was launched in 1998. The complete renovation of the vat room and the cellar, which was finished in 2004, completed the property’s new configuration.

A remarkable decade of vintages from 1995 to 2005 crowned the work with success. Among these, 1995, 1996, 2000 and particularly 2005 stand out as truly exceptional!


Château L'Évangile Pomerol

Overview: Château L’Evangile’s wines are described in an old edition of “Grand Vins de Bordeaux”, as “full-bodied and elegant, with incomparable finesse”.

Grape Varieties: 80 to 90% Merlot, 10 to 20% Cabernet Franc

Harvest: Mid-September to October

Annual Production: 2,000 to 3,000 cases

Vinification: Pumping over and maceration times were adjusted for each vat, depending on the origin of the plot and the tannins’ degree of ripeness.

Alcoholic Fermentation: 10 days on average in temperature-controlled concrete vats.

Maceration Time: An average of 27 days for the Merlot and 28 days for the Cabernet Franc.

Malolactic Fermentation: In 100% new barrels

Aging: 18 months in 70% new barrels from the Tonnellerie des Domaines Barons de Rothschild (Lafite)

2012 Reviews: “A dense, dark, woodsy style, with loads of tobacco, charcoal and tar holding sway over steeped plum, black currant and Black Mission fig flavors. Shows a serious graphite bolt on the finish, along with a tug of dark earth.” – 94pts, Wine Spectator

2011 Reviews: “A dark, grippy, structured version, with a strong charcoal spine running through the core of dark fig, steeped plum and black currant fruit. Loam and bittersweet cocoa notes check in on the finish, endowed with ample buried acidity.”-93pts, Wine Spectator

2010 Reviews: “A Pomerol of a different color, relying heavily on dense muscle and dark charcoal notes, with a core of fig, blackberry paste and blueberry reduction waiting in reserve. Very solid through the finish, displaying a thick ganache coating and extra loam, black licorice and dark fig notes rolling through.”-97pts, Wine Spectator

2008 Reviews: “Fleshy, but pure and elegant, with a gorgeous beam of raspberry ganache, plum sauce and cherry preserve laced with subtle graphite, spice and violet hints. The long finish is persistent, but with some admirable power in reserve.” – 93 pts, Wine Spectator

Château La Bernede Grand Poujeaux

The Estate

Château La Bernede Grand Poujeaux’s aim is to make classic wines with charm and personality.  The estate is owned by Jean-Baptiste and Nathalie Cordonnier.  The vineyard manager is Jean-Bernard Despatures, and the cellar master is Vincent Videau.  Consultant oenologist is Eric Boissenot.


Château La Bernede Grand Poujeaux Moulis-en-Médoc

Soil: 90% Garonne gravel situated on the hill of Grand Poujeaux; 10% clay-limestone.

Production Area: 31 hectares

Grape Varieties: 50% Cabernet Sauvignon, 45% Merlot, 3& Petit Verdot, 2% Cabernet Franc

Viticulture: To limit the yields, several methods are employed: root stocks that are well known for their low yields are selected; the vines are planted at a high density of 8,500-10,000 vines/hectare; progressive planting is done to maintain a high average age of the vines (25 years old).  To increase the quality of production, the following methods are used: systematic drainage of the plots; short pruning; regular pulling out and planting to maintain the homogeneity of the plots; leaf thinning and green harvest; ploughing of the soils.

Harvest: Manual (60%) or mechanical (40%) harvest according to thr age of the vines, with a sorting of the grapes in the vineyard.

Vinification: In concrete and stainless steel temperature-controlled vats.  Maceration is relatively short (17-25 days) because the quality of the work at the vineyard guarantees a quick extraction of the best tannins.  Maximum temperatures of 26-28 degrees Celsius to ensure a gentle extraction of the tannins while preserving the fruitiness.

Aging: Lasts 18 months, with 12 in oak barrels (1/3 new wood every year).  40% second wine in order to boost the Grand Vin.  Racking every 3 months, and fining with egg whites.

 

 

Château la Cabanne

The Estate

Owned by the Jean-Pierre Estager family, Château La Cabanne is located in the heart of Pomerol. Although vines have been grown here since Gallo-Roman times, the name goes back to the 14th century, when serfs who worked in the vineyard lived in cabins (“cabanes”). A dynamic estate, Château La Cabanne regularly updates their winemaking equipment (which was totally replaced in 2011 after a fire destroyed the vat room), while gradually restructuring the vineyard. Viticultural practices combine both a traditional and modern approach and are done in keeping with the appellation’s highest standards.


Château la Cabanne Pomerol

Location: Situated on gravelly soil of the west high terrace, in the heart of Pomerol

Production Area: 10 hectares

Soil: Gravel and clay.  Subsoil made up of “mâchefer” (iron and sand concretion)

Grape Varieties: 92% Merlot, 8% Cabernet Franc

Average Age of the Vines: 25 years old

Plant Density: 6,500 plants/hectare

Average Yield: 40-45 hectoliters/hectare

Viticulture: Single and double guyot cut.  Green harvest.  Preventive protection of the vineyard.

Harvest: Compartmental hand harvest depending on ripeness.  The grapes go through a sorting table to ensure that only the clean and ripe grapes will be selected.

Vinification: Traditional with regular pumping-over and punching the cap in epoxy and stainless-steel vats.  Cold maceration prior to the fermentation in small tanks.  Vatting during a period of 3 weeks before running off, under severe temperature control.

Aging: 18 months in French oak barrels (65% new wood).  Egg white fining when needed.

Annual Production: About 4,500 cases

Tasting Notes: Cherry color with black tints.  This wine is at once powerful and delicate on the nose.  It has a sustained and full-bodied initial taste.  It is well structured with a good intense aromatic persistency.  It is a well balanced wine, excellent for aging, placed amoung the greatest Pomerol wines.

2009 Reviews: “This rich, wood-aged wine shows a fine balance between rich black-fruit and new toast flavors. It has weight and power, without being over the top. For medium-term aging.” – 91pts, Wine Enthusiast

2004 Reviews: “Aromas of crushed forest fruits and raspberry. Full-bodied, with soft, silky tannins and a long, flavorful finish. Wonderful fruit. Really excellent for the vintage. Best after 2010. 3,500 cases made.”-90pts, Wine Spectator


Domaine de Compostelle Pomerol

Overview:  Domaine de Compostelle is the second wine of Chateau La Cabanne.  It is now produced in every vintage to help improve the quality of the Grand Vin.

Appellation: Pomerol

Soil: Gravel and clay

Grape Varieties: 85% Merlot and 15% Cabernet Franc

Harvest: Manual

Vinification: Cold maceration before alcoholic fermentation in stainless steel truncated vats.  Manuel cap punching.

Aging: 14 months 100% in barrels (1, 2, and 3 years old)

Cellaring: 15 – 20 years

Producer: Vignobles JP Estager

Owner: Famille Estager

Alcohol: 13% vol.

Tasting Notes: Deep black cherry color.  Very nice nose marked by hints of strawberry jam and vanilla.  On the palate, the wine shows aromas of red berry compote and cocoa.  Well balanced with silky tannins. Good aromatic length.

2018 Reviews: “Named after the pilgrim routes to Santiago de Compostella that still pass through Pomerol, this pure Merlot is rich in bold black fruits with an opulent texture. The wine has plenty of tannins as well, giving it aging potential. It should be ready from 2023.” – 92pts, Wine Enthusiast

Château La Confession

The Estate

The name of the illustrious Janoueix family, hailing from the rural French region of Correze, first became associated with Bordeaux wine in 1867, when Jean Janoueix entered the wine business.  Jean Philippe Janoueix is the current owner of the domaine; he first started making wine in 1994 with the founding of Château de Chambrun on a small 1.7-hectare plot in Lalande de Pomerol. Quickly, Chambrun became the reference for quality in the appellation and a center of attention. This was to be the first in a long series of successes.

Time, steady perseverance, and care have enabled Jean Philippe Janoueix to build up a fine portfolio of wine estates. The properties are spread carefully across Saint-Emilion Grand Cru, Pomerol, Saint Georges Saint-Emilion, and Bordeaux Supérieur, offering rare diversity and quality  Chateau La Confession, located in  Saint-Emilion, had its first vintage in 2001.


Château La Confession Saint-Émilion Grand Cru

Production Area: 7.3 ha

Grape Varieties: 70% Merlot, 28% Cabernet Franc, 2% Cabernet Sauvignon (percentages vary depending on the vintage)

Plant Density: 6,666 plants/ha

Average Age of the Vines: 39 years old

Soil: Clayey and chalky on 5.1 ha, clayey and siliceous on 2.2 ha.

Cultivation: Plowing of the soil, vineyard grass cover, no trimming, just topping. Yield control by two cluster thinnings (at the closure of the grape cluster and at the beginning of veraison). Leaves were thinned out at rising sun side only.

Yield: 37 hl/ha

Harvest: Double sorting of the crop: first in the vineyard and second at the winery.

Vinification: Filling of the vats by gravity without crushing. Vinification in open wooden vats of small capacity. Punching of the caps every 3 hours until 1070 of density, every 8 hours until 1040 and once a day until 1000. Temperature during alcoholic fermentations: 26/27°C max. Vatting period: 21 to 24 days. Filling of the barrels heated at the same temperature as the wine: 26-27°C. Malolactic fermentation in new barrels.

Aging: Coopers–Demptos: 25 %, Darnajou: 25 %, Remond: 25 %, Radoux: 25%. 25 % cigar-shaped barrels, 75 % traditional barrels. Maturing on lees during 6 months. No fining, no filtration.

Alcohol: 14% by vol

Production: 27,200 bottles

Château La Conseillante

The Estate

The first recorded history of La Conseillante’s name appears in the mid-18th century.  It was bequeathed by an influential woman who owned the estate almost 300 years ago, Catherine Conseillan.

The Nicolas family bought the chateau in 1871, and its size and configuration have not changed since.  Exemplifying the Nicolas family’s continued commitment to this great wine, the 5th generation is currently at the helm.

Located at the heart of the famous Pomerol plateau next to its renowned neighbors, Pétrus and Cheval Blanc, La Conseillante has an outstanding terroir.  Its full potential has been achieved, and the wine has gained a well-deserved reputation for power and elegance.

La Conseillante’s silky tannins, aromatic complexity, and consistency in quality year in and year out account for its loyal following around the world.


Château La Conseillante Pomerol

Owner: Nicolas family (since 1871)

Managers: Dr. Bertrand Nicolas & Jean-Valmy Nicolas

Managing Director & Winemaker: Marielle Cazaux

Consultant Oenologist: Michel Rolland

Cellarmaster: Patrick Argutti

Production Area: 11.8 hectares, 70% dedicated to the 1st wine and 30% to the 2nd wine, Duo de la Conseillante

Soil: 60% grey clay, 40% sandy gravel, over an iron-rich, clayey subsoil

Grape Varieties: 80% Merlot, 20% Cabernet Franc

Plant Density: 7,000 vines/hectare

Average Age of the Vines: 35 years old

Viticulture: Since 2016, La Conseillante has implemented a series of undertakings to reduce its environmental impact.  The estate has gained ISO 14001 and HVE 3 certification within the SME programme (Environmental Management System) for Bordeaux wines.
ISO 14001 certification implies the limitation of environmental impacts within a company.  HVE 3 certification (High Environmental Value) is centered around 4 separate environmental themes: biodiversity, phyto-sanitary strategy, management of fertilization and water resources.  La Conseillante also cultivates different species of plants, such as clover (used in different parts of the vineyard where vines lack vigor) and oats (used to break up the soil with their roots).  Radish is also planted, particularly in clay parts of the vineyard, where it enables de-compacting and aeration of the soil.  Their environmental policies continue to develop and increase, and they have undertaken to include in their vine-growing practices biodynamic farming and phytotherapy, and more than 80% organic and/or biocontrol products.  These elements all enhance biodiversity within the La Conseillante vineyard.

Harvest: By hand in low-capacity, open trays.  Green harvesting.

Vinification: Pre-fermentation cold-maceration for 2-5 days, in tank for 3-4 weeks. Stainless steel vats, fully temperature-controlled.

Aging: 18 months – new barrels 50-75%.  Fining with egg whites; no filtration.

Annual Production: 45,000 bottles

Château La Croix de Gay

Overview

Pomerol is a commune in the libournais, on the right shore of the Garonne. It is the largest surface of the eponymous appellation. This one also includes a few plots on the commune of Libourne considered as the historical vineyards. Surrounded by the Barbanne stream in the north – former linguistic border between the « gascon » in Pomerol and the « patois saintongeais » in the north – the Pomerol appellation meets in the east with Saint-Emilion, in the Graves region of Châteaux Cheval Blanc and Figeac.

Aware of their duty to protect their “terroir”, grape growers know how to remain vigilant against any attempt of urbanisation, through their wine Union and the brotherhood of the hospitaliers of Pomerol. This rural landscape, small houses and of course, carefully cultivated vines in the shade of the bell tower of the parish is one of the characteristics of this designation, a picture you would more usually see in Burgundy than in the Bordeaux region.

History

The vineyard of château La Croix de Gay is currently developed by the Lebreton family heir of a line of Pomerol winemakers that began their trade in 1772 but first arrived in the village in 1477. While the 18th century corresponded to the advent of the quality of the vineyards in Saint Emilion and Pomerol, in 1772 the parish registers specify that Jean Brugnet, ancestor (sixth generation) to the current owners of the château La Croix Gay, was winemaker in Pomerol.

Therefore the current owners of the château La Croix Gay is probably one of the oldest winemaker family in Pomerol. During the 19th and 20th century the domaine was only transmitted through women.

From generation to generation their husband have transmitted a winemaking knowledge as well as the knowledge of the terroirs of Pomerol proof of the regularity and quality of the wines of the domaine. The quality of the château La Croix de Gay after the second world war is in large part due to Noël Raynaud.  This obsessively hard worker won, during the 1970s, numerous gold and silver medals at the concours général agricole de Paris. In 1982, château La Croix de Gay was admitted to the prestigious Union des Grands Crus de Bordeaux. After their mum passed away, brother and sister took different paths. Alain sold the shares he had of the property; while Chantal, supported by her husband and her children, decided to follow the family tradition.

Refocused on the earth of our vineyard, with a new cellar on our historic hamlet, surrounded with a team which each year support us in expressing the terroir and continuity of winemaking technics, the story of our winemaker family with Pomerol continues.

The Terroir

The vineyard of Château La Croix de Gay extends 4 hectares. The 10 parcels are distributed in 3 sectors and 2 particular types of terroirs of pomerol are represented to parity, the “graves du Günz” of the high terrace with a level of particles which varies from high to fine and the “graves mindéliennes”. These terroirs, geologically different with distinct soil characters provide the grape varieties merlot and cabernet franc of synergistic and complementary characters participating in the complexity of the final assembly of the wine of château La Croix de Gay.

Grape Varietals: 95% Merlot, 5% Cabernet Franc
Average age of the vines: 30 years old
Planting density: 5.000/Ha
Production: About 15,000 bottles per year

The principles involved in the culture, winemaking and “élevage” of the cru wines in château La Fleur de Gay are designed to betray neither the terroir nor elements. In turn this enables us to obtain grapes of the highest quality every year for the vinification of the wine.

Vinification

The greatest respect is given to the harvest, wanted at the grape’s optimum maturity. Of course, the viticulturist knows that nothing can replace a tasting straight from the plant as taught by her father. The grape harvest at the Château La Croix de Gay is done manually in small aerated crates to best respect the grapes and follow as closely as possible the production of each plot. In red wine, Chantal Lebreton has been one of the innovators for this method of harvesting which has been generalized since then. At the arrival at the cellar, grapes are put on a vibrator to spread the grapes and make the waste fall before selection.
In the new cellar the harvested grapes are treated in a full gravity based system.

The new cellar is operational since the vintage 2014. It is built in line with the former without forgetting about the respect given to harvesting and the wine (more relevant location closer to the “chai d’élevage”, work by gravity).
The winemaking and maceration therefore always take place in cement vats, with high thermal inertia and thermoregulation. The original tulip flower corolla-shaped vats optimize the grape pulp/juice contact. Their small volume is perfectly adapted to the plots.The “écoulage” (operations to separate the wine contained in the tanks from the marc formed by the skins and seeds of grapes from which the wine gets its structure, volume and flavorings), unveils a black juice, thick, with purple tints, the aromas of concentrated fruit and of a perfect balance.

After the “écoulage”, in the first and nowadays one of the only underground aging cellars of Pomerol, the malolactic fermentation takes place in bordeaux barrels of 225 liters (since the 1998 vintage).
The wine is then entirely aged for 18 months to 2 years in French « merrain » oak barrels from various suppliers. 50% of the barrels are completely new and 50% have already experienced the aging of one vintage of Château le Croix de Gay.


Château La Croix de Gay

Tasting Notes: With an aromatic nose of raspberries, cherries, smoke and espresso, the palate is rich and opulent with loads of fruit and a plush texture. These subtle aromas of  dark fruits on the nose follow through to a full body, with silky tannins and delicious fruit. This is layered and refined.

Serving and Food Pairings: Chateau La Croix de Gay is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau La Croix de Gay is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau La Croix de Gay is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta

2000 reviews :

« Probably close to mature, the wine is soft, round and supple in texture, with a dark chocolate covered red and black plum, truffle filled perfume. » -91pts, The Wine Cellar Insider

« Mineral, berry and cigar tobacco, with hints of earth. Full-bodied, with silky and caressing tannins and a long, long finish. Very fine. Best after 2007. 2,840 cases made. » -90pts, Wine Spectator

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Chateau La Croix du Casse

The Estate

Owned by the Audy family (owners of Chateau Client) since 1956, Chateau La Croix du Casse was sold in 2005 to Philippe Casteja.  Casteja is a négociant and owner of several estates in Bordeaux, including Domaine de l’Eglise, also in Pomerol.  As soon as he took ownership, Casteja began to make improvements to the vineyards and cellars, including replacing concrete vats with stainless steel ones, and implementing a new drainage system for the vines.


Château La Croix du Casse Pomerol

Production Area: 13 hectares

Grape Varieties: 90% Merlot, 10% Cabernet Franc

Location: The estate is situated on the southern edge of the plateau of Pomerol, close to Chateau Taillefer.

Soil: Sand, gravel, with some iron deposits

Average Age of the Vines: 30 years old

Plant Density: 7,000 vines/hectare

Vinification: In small, stainless-steel, temperature controlled vats about 50 – 100 hectoliters. The Merlot is vinified in the larger vats and the Cabernet Franc is placed into the 50 hectoliter tanks.

Aging: 40% new, French oak barrels for 12-16 months. After barrel aging, the wine is placed back into vat for an additional 4 months of aging to reduce the effects of too much new oak.

Annual Production: About 3,000 cases

Tasting Notes: Medium bodied, lighter style of Pomerol wine that is best enjoyed in its youth.

2014 Reviews: “Lots of underlying iron and earth notes dominate this dense ruby/purple wine, which also has plenty of cassis, black cherry and spice. It is chunky, masculine, medium to full-bodied and robust. It should benefit from several years of bottle age and last 15 or more.”-90pts, Wine Advocate

 

 

 

Château La Croix du Mayne

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CROIX DU MAYNE 15

Chateau La Croix du Mayne Bordeaux Rouge

Overview: Family-owned property for 3 generations

Producers: Jean-Jacques and Nathaël Suils

Appellation: AOC Bordeaux

Production Area: 10 ha

Soil: Clay, gravel, chalk

Grape Varietals Planted: 4.9ha Merlot, 2.5ha Cabernet Franc, 0.7ha Malbec, 0.6ha Cabernet Sauvignon

Average Age of the Vines: 28 years

Varietal Blend: 60% Merlot; 20% Cabernet Franc; 20% Malbec

Harvest: Mechanical

Vinificaton: Traditional; fermentation lasts 4 weeks

Aging: The wine is matured in cement tanks and in oak barrels

Tasting Notes: Beautiful, ruby red color. This wine offers an elegant nose of fresh and bold red fruit aromas. The palate has notes of fleshy, ripe cherries, a full mouth feel, and melting tannins.

Serving Temperature: 16-18°C

Cellaring Potential: 1 year

Awards: Bronze Medal at the Concours des Grands Vins de France à Mâcon

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Château la Fleur Plaisance

The Estate

The wines of Chateau La Fleur Plaisance are a joint-venture between the owners, Séverine and Stéphane Eresue, and famed Bordeaux winemaker Benoit Calvet.


Château la Fleur Plaisance Montagne-Saint-Emilion

Grape Varieties: 80% Merlot, 20% Cabernet Sauvignon

Production Area: 12 ha estate

Location: Situated just north of the village of Saint Emilion.

Plant Density: 6,000 plants/ha

Average Age of the Vines: 30 years old

Vinification: Traditional method in stainless steel vats with temperature control to maintain the rich fruit components of the Merlot grapes.

Tasting Notes: Rich and vibrant with aromas of blackberries, cherries, and licorice. Well-balanced with silky tannins and a lingering finish.

 

 

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