Bordeaux wines - 97 references for sale online - Page 3

Le Clos de l'Oratoire, perched on the north-eastern hillside of Saint-Émilion, extends over approximately 13 hectares. Its Fronsac molasse terroir, composed of a sandy layer resting on a clay subsoil, offers ideal conditions for Merlot, which dominates 80% of its plantation.

Careful attention is paid throughout the year to preserve the integrity of this vineyard.

Vinification takes place exclusively in thermoregulated wooden vats. The wood, in perfect symbiosis with the wine, allows it to fully reveal its qualities in terms of color and flavor.

Each vat is treated in a specific way, with controlled temperatures and delicate pumping over, with a constant concern to respect the grapes and their potential.

Château D'arvouet Montagne Saint Emilion 2019 75cl


The Vieux Bayard-Arvouet vineyard is located in Bordeaux, in the middle of the most prestigious terroirs of Libourne and in the north-eastern extension of Saint-Émilion on the right bank of the Garonne and the Dordogne.

This charming property of 4 hectares is located on the place of Arvouet.
Its surface is in one piece and presents a traditional right bank grape variety.

Grapes : Merlot 70%, Cabernet Sauvignon 15%, Cabernet Franc 15%. 

This wine presents a dress of a beautiful deep purple color, a very accessible fruity and vanilla nose at the same time. The palate illustrates Merlot on predominantly clay soil, it is supple, generous and delicate. This wine is a delicacy of ripe fruit with melted, balanced and suave tannins.

Château du Petit Puch 2018 Graves de Vayres 75cl

In 2000, under the guidance of an internationally renowned oenologist, the cellars of the Petit Puch castle have been completely rebuilt with a view to optimal quality research.

The raisin is defined by plot at the best possible maturity, avoiding over-maturation which is detrimental to the finesse of the aromas.

It is loaded into the vats respecting the topography of these plots in order to allow good traceability, a guarantee of long-lasting quality.

Fermentations

The fermentation tanks are made of stainless steel, small capacity and thermo-regulated. The alcoholic fermentation is done in open vats, under temperature control, with punching down morning and evening. The pigeage is a manual mixing of the marc and the must which allows the smoothest extraction of the tannins, the fruit and the aromas of the grape.

After the alcoholic fermentation the wine is withdrawn and the marc pressed. The Château du Petit Puch uses a small vertical cage press which limits astringency and the herbaceous taste gives high quality press wines. They will then serve to assemble the final vintages.
During the alcoholic fermentation which is the transformation of natural sugar into alcohol, it was necessary to prevent the temperature from rising too high so as not to destroy the natural fermentation yeasts.

Conversely, the second fermentation, the malolactic which is a natural biological deacidification of wine must be conducted under a minimum temperature. It is conducted in vats and gives the new wine its mellow and fleshy.

livestock

After one or more rackings to remove the lees, the wine is barreled, ie put into barrels during the winter. It stays twelve months in oak barrels renewed by thirds to be finally blended and prepared for bottling.

The cellars of the Petit Puch castle, housed in buildings from the 14th and 15th century incorporate the most advanced oenological techniques and are subject to a drastic hygiene control. 
It is this quality chain managed by a passionate team that produces a powerful wine, well balanced, velvety and long in the mouth, a pleasure to taste.

Varietals 80% Merlot, 20% Cabernet Sauvignon & Franc

In 1970, Jacques Demonchaux acquired this beautiful estate and endeavored to restore it to its splendor and economic balance.

He is joined by his wife Alice Demonchaux, responsible for marketing, and their son Aurélien, responsible for production. Alice is developing the commercial activity spread over France and the main importing countries.

Aurélien takes care of the vineyard and the vinification and ensures the qualitative development of the wines.

In order to ensure continuity, the family company EARL CHÂTEAU PIERRAIL was created and has been in business since 1996. The 250 hectare estate currently has 90 hectares of vines on the best slopes.

YQUEM Castle 2019

Cru Classé Sauternes
Grapes 80% Sémillon 20% Sauvignon Blanc

Details Domain

It is in 1596 that Jacques Sauvage, a notable, is granted the rights of simple tenure of Yquem. The Sauvage family undertakes the construction of the castle and begins the selection of parcels of the vineyard. In 1711 the family is then ennobled under the reign of Louis XIV and becomes the happy owner of right of the castle of Yquem. A few years later the heiress of the Sauvage family, Francoise Joséphine marries Count Louis Amédée de Lur Saluces who unfortunately will die of a 3 horse fall years later in 1788. Francoise Joséphine then takes responsibility for the whole area. With a master hand it is she who elaborates the creation of the cellars and which transforms the domain into a real wine company. His work is rewarded in 1855 by raising the estate to the rank of superior premier cru. Since the estate is still in the hands of the descendants of the Lur Saluces family and after a few difficult years in the 70 years, Alexandre Lur Saluces, supported by the LVMH group (Louis Vuitton Moët Hennessy), perpetuates the name of Yquem admirably and preserves a heritage of more than four centuries.

Owner

Bernard Arnault - LVMH Group and Director Count Alexandre de Lur Saluces

winemaking

Manual harvesting of berries with Botrytis-Cinerea (noble rot) of minimal richness 20 ° potential alcohol. The harvest is carried out grain by grain by successive "tries" (on average, 6 tries spread over 6 weeks). Fermentation and aging in new oak barrels. No chaptalisation. Aging during 3,5 years before bottling.

Terroir

Graves, sands, clays, permeable limestone

Area

103 hectares in production.

Production capacity

Between 60 000 and 120 000 bottles by vintage. On average (over 20 years), 8 hectoliters per hectare (one glass per vine).

Comments

Admired worldwide since the 18th century, Château d'Yquem remains the largest of the great liqueurs of Bordeaux. Its refinement, the exquisite perfection of its balance and its power have no equivalent. The excellence of this premier cru classé is undoubtedly due to the draconian selections practiced and to a unique breeding

The plot of Bouché is coplanted with 60% semillon, 25% sauvignon and 15% sauvignon gris 
Hand harvested, destemmed, and fermentation in barrels and amphorae.
Aging without sulfur for 12 months. Light sulphiting with volcanic sulfur before bottling.

RESERVE OF COUNT 2016
Pauillac Red
2nd Wine Château Pichon countess of Lalande

winemaking
The harvest is done manually. Vinification takes place in stainless steel vats thermoregulated for 18 at 24 days. The breeding takes place over a period of 18 months in new oak barrels (25%) TerroirGraves on a clay subsoil.
Area 75 hectares
Grape varieties 36% Merlot 53% Cabernet Sauvignon 11% Cabernet Franc Average age of the vineyard: 35 years.

MEDOC FRANÇOISE - STÉPHANE DIEF

Appellation: Médoc

Municipality: Saint-Christoly de Médoc & Couquèques

Area: 18 ha
Type of soil: 40% Clay / Limestone - 30% Grave Clay - 30% Grave Sandblast
Grape Varieties: 45% Cabernet Sauvignon / 45% Merlot / 6% Cabernet Franc / 4% Petit Verdot Planting Density: Between 9 000 and 10 000 Feet / ha
Vineyard age: Average 40 years
Cultural practices: Weed on 70% of the vineyard, tillage on one part of the vineyard, duplication if necessary, systematic manual stripping, thinning of clusters if necessary, organic amendment, reasoned phytosanitary treatments and biotechnological control method(Spruce).
Harvest: Manual in crates, Merlot and Cabernet Franc between September 27 and October 7, Cabernet Sauvignon and Petit Verdot from 14 to October 20.
Yield his / ha: about 1 kg of grapes per vine (6 to 8 bunches / foot) is 50 his / ha.
Winemaking: Double sorting of grapes before and after destemming on vibratory tables and vatting with peristaltic pump (cold pre-fermentation 8 ° to 10 ° for 48 to 72 h) traditional vinification by concrete vat winding, draining in vats, pressing with vertical press.
Aging: Malolactic fermentation in vats, total aging in barrels 50% of 1 wine, 50% of 2 wines, during 12 months.
Assembly of the presented wine: 88% Merlot, 12% Cabernet Sauvignon. Bottling: In the closed, without gluing, light filtration 16 18 months after the harvest.

Château LE CROCK SAINT ESTEPHE 2016 75CL
EXCEPTIONAL CRU BOURGEOIS


Wine merchants in Lille since 1804, the Cuvelier family set foot in the Bordeaux vineyards by acquiring Château Le Crock in 1903. They then bought Châteaux Léoville Poyferré (2nd Grand Cru Classé) and Moulin Riche in Saint-Julien. in 1920.

In 1947 Max Cuvelier moved to Bordeaux and created a second trading house: H. Cuvelier & Fils. His eldest son, Didier, has been in charge of the daily management of the family properties since 1979. For 40 years, he presided over the destinies of the estates, bringing the same care and the same search for precision in the development of wines in Saint-Julien as in Saint - Estephe.

In 2018, Sara Lecompte Cuvelier (cousin of Didier) took up the torch, leading Château Le Crock on the path to excellence.

Château Le Crock has 32 hectares of vines on an exceptional terroir made up of gravel, sand on the surface and clay in the subsoil.

Grapes: 53% Cabernet Sauvignon, 33% Merlot, 9% Cabernet Franc and 5% Petit Verdot.