Château Le Grand Verdus
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Harvests per vine plot, sorting table, gentle fermentation for supple tannins, careful pumping over, 28/30°C maceration, for 3 weeks in average. Gentle pneumatic pressing. Malolactic in stainless steel tanks. Ageing 13 months in French oak barrels. None is new, but 1 to 3 years old. Limited racking for better fruit freshness. Light fining before filtration. Emphasizing a higher Cabernet- Franc proportion for Bordeaux,wonderful but erratic grape, this wine is a blend of youth, wisdom and experience, such as the successive family Generations that have crafted it. Selection is achieved by successive tasting of every vat after fermentation and reflects the family perception of the vintage. A full wine with soft tannins, finishing long, complex and aromatic. Enjoy, over a period of 5 to 8 years, preferably decanted. Best with a pork roast, beefsteak or a selection of cheese. As simple as that!
Harvested at night to maintain maximum fruit flavors and acid balance. Individual berries are selected on a sorting table, light maceration, light pneumatic pressing, racking before stainless steel fermentation with selected yeast at 16-18°C. Aged in stainless steel tanks, with limited sulfites additions, to reduce exposure to oxidation, after resting on fermentation lies for 5 months. Fresh, bright, enticingly aromatic. It is seductive, with delightful fruity hints of white flowers, peaches and a lingering mineral intensity. Perfect with summer salads, classical seafood, shellfish or goat cheese.
Night harvests to keep freshest potential fruit, sorting table, light maceration, long and gentle pneumatic pressing. Fermentation in stainless steel tanks. 90% in concrete tanks, 10% in new oak Burgundy barrels, with stirring of the lees during 6 months. In the idea of bringing movement and originality to our winemaking, we created this confidential and atypical cuvée. Unusual blend, dominated by SEMILLON, this wine comes from 70 years old vines. They face south on steep slopes ... that would make your head spin! Gastronomic wine, great maturity and an exceptional minerality, VERTIGE is a symbol of balance and originality.
Selection of 6 to 8 bunches from a 70 years old vine. Manual harvests and sorting before a soft pneumatic pressing. Overnight settling before going by gravity into barrels. Fermentation and ageing in oak Burgundy barrels during 9 months with stirring of the lees. No racking. Light filtration before bottling. Rare in Bordeaux by its single variety "Sémillon", our Grande Réserve is made from 70 years old vines. An exceptional terroir of clay and gravels made a wine of great intensity, and exceptional freshness. Fermentation and ageing in oak Burgundy barrels reveal a great gastronomy wine, ready for a long term ageing. Drink from now with a long ageing potential, this is a great gastronomy wine. Scallops and fish as Salmon and Cod, will match perfectly. Also be delicious with lightly sauced white meat dishes.
Selection of 6 to 8 bunches per vine, manual harvests and sorting, smooth fermentations with manual pumpingover, 3 weeks maceration in small stainless steel tanks at 28/30°C. Gentle vertical pressing. Partial malolactic fermentation in barrels. Aged 16 months in 55% new French oak barrels, 225 and 400 Liters. Limited rackings. Individual tasting of every barrel before final blend. Light fining and filtration. Limited selection of our wine range, our “Réserve” is the last wine launched from our family line. Loyal to our Chateau style, it intensely fruity, with beautiful nuances of black berries, tobacco, and a hint of toasty characters. It has a round and savory palate, medium bodied, with round tannins and a long finish. Drink over a period of 5 to 8 years, preferably decanted. Perfect with steak dishes such as tournedos rossini, posh burgers or even a mushroom risotto.
This cuvée was vinified with limited addition of SO2 from the harvest to the bottling, and unfiltered. 100% Sémillon grapes from 70 years old vines. Individual berries are selected on a sorting table, followed by fermentation with whole grapes for 21 days in stainless steel tanks. Malolactic fermentation is done. Ageing in 4 years-old barrels during 11 month on total lees with no racking. A white wine made like a red ! Skin contact during 21 days with pump overs and pigeage! A non-oxydative style, powerful and very pure, with a lovely delicate tannin and light bitterness, MACERAT pair with a wide variety of dishes, ranging from beef to fish. A new tasting experience!