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Bordeaux Supérieur AC 2014
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  • 146. Bordeaux Supérieur AC 2014

    Château Moutte-Blanc

    50% Merlot, 25% Petit Verdot, 25% Cabernet Sauvignon (13% alc.)

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    This is a very special, rare wine from a 3 hectare vineyard planted in 1939 in the Margaux commune of Macau. It's rare to find a Bordeaux-Supérieur in the Médoc, the more so when it has such a high percentage of Petit Verdot. Vigneron Patrice de Bortoli is the PV specialist in the whole of Bordeaux - the grape gives distinct freshly milled black pepper and spicy notes to the wine. Oak aged for 14 months in recent barrels, this has a very supple, unforced texture, only displayed by wines with real breed. Best carafed at the last moment. For drinking now to 2023.

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Further details
Winemaker
Patrice de Bortoli
Location
Macau, 33460 (Gironde)
Size of domaine
4.5 ha in total of which this cuvée is 2.30 ha
Grape
50% Merlot, 25% Cabernet Sauvignon and 25% Petit Verdot on Riparia-Gloire rootstock. Massale selection for CS and PV; clonale selection (clone 181) for Merlot. 70 year old vines average. 5.000 vines per hectare. Vines trained guyot double.
Terroir
“Palus médocaine” i.e. dried up and drained swamps at an elevation of 10 metres above sea-level. Flat aspect.
Viticulture
De budding and green harvesting. Leaves grass to grow. Practices “Agriculture raisonnée”against oidium and mildiou. No insecticides used except compulsory treatment against flavescence. Organic compost used at the end of the Winter. Hand harvested and table de trie used to check every individual grape. 42 hectos per hectare yields.
Vinification
Grapes are all destemmed. No prefermentive cold maceration. Grapes are lightly crushed before fermentation. Alcoholic fermentation in small stainless steel and concrete vats for 10 days (at 25º/26ºC for CS and PV - 28º/30ºC for Merlot) using selected yeasts. No chaptalisation. Vats are thermoregulated. Three pumping over per day during fermentation and no cap punching. Neither pumping over nor cap punching during cuvaison. 2 weeks cuvaison. Pressed with a horizontal press. Light extraction so the press wine is interesting (blended with free-run juice in January). Aged for 14 months (on average) in 225L oak barrels (25% new, 75% 1 to 2 years old) with three racking in total. No bâtonnage; no filtration and fining in barrels with egg white. Only one bottling during the year, done by a service provider in April. 12.000 bottles produced on average.
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