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Sainte-Foy-Bordeaux AC 2015, Le Petit Champ
  • 133. Sainte-Foy-Bordeaux AC 2015, Le Petit Champ

    Château du Champ des Treilles

    50% Merlot, 27% Cabernet Franc, 15% Cabernet Sauvignon, 8% Petit Verdot (14% alc.)

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    Corinne captures the essence of the fruit in her first cuvée of red by delicate extraction (“the only extraction is done on the vine!”) and cuve ageing.  The fruit is ripe, natural, with dark cherry, fruits of the forest and hints of spice and dark chocolate.  It has a lovely play on the palate with great freshness and has very finely tuned, ripe tannins on the finish.  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 hectares
Grape
50% Merlot, 30% Cabernet Franc, 15% Cabernet Sauvignon, 5% Petit Verdot on 3309 and 101-14 rootstock. 20 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. 40 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. Aged for 16 months (on average) in tanks with three racking. No bâtonnage, no filtration and no collage. One bottling in August, done by a service provider. 20000 bottles produced on average.
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