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Sainte-Foy-Bordeaux AC 2012, Grand Vin
  • 134. Sainte-Foy-Bordeaux AC 2012, Grand Vin

    Château du Champ des Treilles

    60% Merlot, 30% Cabernet Franc, 7% Cabernet Sauvignon, 3% Petit Verdot (14% alc.)

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    CDT’s top wine comes from 60 year old vines, and has been aged for 16 months in one year old barrels from Pontet-Canet before bottling without fining or filtration.  Very luscious, ripe black fruits here with a touch of liquorice and vanilla, and fine, well integrated tannins. For drinking now to 2019.

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Further details
Winemaker
Corinne Comme
Location
Au Champ des Treilles, 33220 Margueron
Size of domaine
3 hectares for this cuvee
Grape
60% Merlot, 30% Cabernet Franc, 7% Cabernet Sauvignon, 3% Petit Verdot on 3309 and 101-14 rootstock. 50 year old vines average. 5000 to 10000 vines per hectare. Vines trained double guyot.
Terroir
Clay and limestone, flinty outcrop at an elevation of 110 metres and facing south and north. Depth of the soil is very variable.
Viticulture
Organic and biodynamic viticulture (certified by Ecocert). No de budding or green harvesting. Ploughing at the beginning of the Autumn and earthing down. Leave the grass to grow every other row. Infusion and powder are used against oidium and mildew, according to the soil, the grapes and the weather. No fertilizers. No violent action on the vines in order to respect the cycle of the vines (i.e. no clipping/trimming, no thining out the leaves, no green harvesting). Hand harvested and table de trie used to check every individual grape. 35 hectos per hectare yields.
Vinification
Grapes are all destemmed. No prefermentive cold maceration. Grapes are lightly crushed before fermentation. Alcoholic fermentation in stainless steel and concrete vats for 3 to 4 weeks (at 27°C; max 29°C) using natural, indigenous yeasts. Manual control of the temperature for a better supervision and regulation by thermal heat exchanger. No cap punching and a lot of aeration. Watering of the marc according to needs. 1 to 2 weeks cuvaison. Pressed with a vaslin press. Press wine blended after the winter. Heating of vats by heat exchanger. Corinne’s role is limited to supervision. She intervenes only if necessary. No microbullage; the balance of the grapes being reached in the vineyard. Aged for 16 months (on average) in one year old 225L oak barrels with three racking. No bâtonnage, no filtration and no collage. One bottling in the Spring of the second year, done by a service provider. 15.000 bottles produced on average.
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