private_tasting.label • Paris
Selection of Bordeaux: Chateau Lynch-Bages Wines
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Description
The Château de Carles estate is located at the exit of the village of Saillans, on the third mound of Fronsac, and overlooks the vineyard, the Isle valley and Libourne.
The view from the terrace of the Château flies over Pomerol and extends to the bell tower of the Abbey of Saint-Emilion.
The vineyards of the estate extend over an area of 20 hectares, all located around the castle, in the town of Saillans, in the Fronsac controlled designation of origin.
The vineyard is exposed mainly south and east, on the clay-limestone and clay-siliceous slopes which dominate the valley of the Isle and protect the vines from the suffering of the great heat.
The dominant grape variety of the estate is Merlot (90%), the other grape varieties represented being Cabernet Franc (5%) and Malbec (5%). The average age of the vineyard is 30 to 35 years.
The property pays very particular attention to respecting the balance of Nature and practices reasoned control to effectively combat the attacks of diseases and parasites with the strictest respect for the environment and the sustainability of the soil.
The harvest is decided and implemented plot by plot when the grapes are at their optimum maturity, most of the time in October. Then a troop of about fifty people goes down with joy and precaution in each plot to harvest the grapes manually in order to respect the freshness and the quality.
A ruthless sorting is then carried out at the entrance of the cellar to eliminate impurities and diseased or insufficiently ripe grains. Then comes the time of vinification…
The cellar, completely rebuilt in 2003,
was designed around 2 main principles
I
The absence of any known or suspected polluting materials, likely to alter the quality of the wine and the purity of its fruit.
II
The ergonomics of the installations and the search for absolute hygiene at each stage of the life of the grapes, then of the wine, from vinification to bottling at the end of ageing.
The grapes are poured into a battery of fully thermo-regulated stainless steel vats where they undergo a pre-fermentation maceration at low temperature for 6 to 10 days before the alcoholic fermentation process and the post-fermentation maceration which precedes the flow of the wine. in oak barrels in which it will remain for 18 to 24 months in an aging cellar.
A significant proportion of Haut-Carles is vinified directly in new traditional 225-litre oak barrels, this “integral” vinification bringing extra fat, roundness and silkiness to the tannins…
Reservation policy
Cancellation policy : Strict
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Languages
French
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