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Sainte-Foy-Bordeaux AC 2013, Vin Passion
  • 135. Sainte-Foy-Bordeaux AC 2013, Vin Passion

    Château du Champ des Treilles

    34% Semillon, 33% Muscadelle, 33% Sauvignon (13% alc.)

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    Corinne is fortunate to have 3 hectares of 60 year old white grape varieties.  The vines are located atop a hill and the soil is full of flint.  Fermentation rumbles on gently over a couple of months (malolactic fermentation is allowed) in a mix of cuve and cement eggs.  A very elegant wine of real finesse (and a lower level of sulphur in 2012 really suits), with a relatively high proportion of muscadelle playing its part, providing gentle, floral aromas and flavours. As it ages it takes on delicious apricot, honey and hay notes. For drinking now to 2018.

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Further details
Winemaker
Corinne Comme, Château du Champ des Treilles
Location
Au Champ des Treilles, 33220 Margueron
Size of domaine
3.20 hectares
Grape
34% Semillon, 33% Muscadelle, 33% Sauvignon on 3309 and 101-14 rootstock. Very old vines (60 years old and more). 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. The duration of the pressing is depending on the grapes. Leaves the juice to settle for 1 or 2 days. Alcoholic fermentation in stainless steel and concrete vats for 1 to 2 months at 20°C using natural, indigenous yeasts. Control of the temperature with cold water circulating in the flags placed inside the vats. Aged for 6 months (on average) in stainless steel vat and 7hl concrete cement eggs with two rackings. No bâtonnage, no filtration and collage with bentonite. One bottling in March/April, done by a service provider. 15000 bottles produced on average.
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