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Haut-Médoc AC 2014
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  • 158. Haut-Médoc AC 2014

    Château Micalet

    67% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot and 3% Cabernet Franc (12.5% alc.)

    75cl Log in
    150cl (2011) Log in

    Really good Haut-Médoc from a seven hectare organically certified property in Cussac-Fort-Médoc where the 30yo vines are planted in sandy gravelly soil. On the nose the wine is most attractive with a slightly floral element, feeling very close to the grape in style. Extraction and oaking has been very sensitively judged, and the wine offers ripe plum and herbal notes, and is very composed and well balanced. For drinking now to 2021.

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Further details
Famille Fédieu
Villages of Cussac-Fort-Medoc, Lamarque and Arcins (Gironde)
Size of domaine
7 hectares
67% Cabernet Sauvignon, 25% Merlot noir, 5% Petit Verdot and 3% Cabernet Franc on 3309 and 101-14 rootstock. 30 year old vines average. 8.500 vines per hectare. Vines trained guyot bordelaise.
Sandy-gravels at an elevation of 20 metres and facing East/West and North/South. Depth of the soil is 10m+.
Organic viticulture (certified by Ecocert©). De budding but green harvesting only if needed. Mechanical management of grass and mowing. Superficial scraping. Ploughing. Sulphur and copper are used against oidium and mildew. Organic compost (manure) can be used sometimes. Hand harvested and table de trie used to check every individual grape. 25 to 40 hectos per hectare yields depending on vintages.
Grapes are all destemmed. No prefermentive cold maceration. Grapes are crushed before fermentation. Alcoholic fermentation in stainless steel vats for 1 week (at 24°C; max 32°C) using natural, indigenous yeasts. Vats are not thermoregulated. 5 to 6 pumping over and cap punching during fermentation. 3 weeks cuvaison. Pressed with a horizontal press. Press wine is blended with free run juice. Aged for 18 months (on average) in stainless steel (1/3) and oak barrels (2/3; 1/3 new barrels, 1/3 one year old barrels and 1/3 two year old barrels) with 3 to 4 rackings for the wines kept in barrels. No bâtonnage, no filtration; collage only for the wines kept in cuves. One bottling per year (March/April), done by a service provider. 25.000 bottles produced on average.
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