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St Estèphe AC 2012
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  • 154. St Estèphe AC 2012

    Château Graves de Pez

    68% Cabernet Sauvignon, 30% Merlot, 2% Petit Verdot (13% alc.)

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    We’ve had a look at a good number of St Estephe, and finally we’ve found a wine that excites us. It is made by Maxime St Martin who in his late twenties is the youngest vigneron in the appellation (Dad is a cru artisan Haut-Médoc producer in Lamarque). It is a three hectare estate where the 45yo vines are planted in gravelly soils overlying limestone clay. Aged in 25% new to 3yo barrels, this wine has a bright ruby colour, an aromatic richness characterised by red fruit and spices, good intensity of fruit on the palate, a suppleness of texture and fine well integrated tannins. For drinking now to 2025.

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Further details
Winemaker
Maxime St Martin
Location
St Estèphe, partly in Pez, Cos d‘Estournel, Le Crock and Ormes de Pez
Size of domaine
3.10 hectares
Grape
50 year old vines average. 10,00 vines per hectare. Vines trained guyot double.
Terroir
Deep gravelly soil at an elevation of 30-40 metres above sea level.
Viticulture
Debudding to 6 to 8 buds per vine. Green harvesting only if necessary. No ploughing. Chemical herbicide to manage grass and weeds. Reasonable treatments against oidium, mildew and pests. Organic fertiliser in spring. Machine harvested, sorting bin used. 50 hectos per hectare yield.
Vinification
Grapes are all destemmed. Short prefermentive phase. Grapes are lightly crushed. Alcoholic fermentation in steel vats for 1 week (at 26-28°C max) using selected yeasts (saccharomyces cerevisae). Chaptalisation only if necessary. Two pumping over per day; the equivalent volume of the whole vat. Temperature is controlled by thermotube. 3 weeks cuvaison with 12 pumping over per day. Pressed with a vertical 5hl press. Press wine blended in before élevage. Malolactics completed, without the need for extra heat. Dosage at extraction to make wine that has the most fruit possible. Aged for 12 months in 1/3 new 225L barrels with 2 rackings in the year. No bâtonnage. Tangential filtration, collage with egg white. One bottling, done by a service provider between April and May. 20,000 bottles produced on average.
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