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Saint-Emilion Grand Cru AC 2010
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  • 143. Saint-Emilion Grand Cru AC 2010

    Château La Grave Figeac

    65% Merlot, 35% Cabernet Franc (13% alc.)

    75cl Log in
    150cl (2011) Log in

    Surrounded by the châteaux of Cheval Blanc, Figeac and La Conseillante in Pomerol, this 6.5 hectare estate on sandy, gravelly soil is a jewel, and well up to most Cru Classé estates in quality. One hectare of the cabernet franc vines are 100 years old which definitely play their part as surely does organic viticulture. Sensitively aged in one third each of new oak, one year old barrel and cuve, yields of 31hh are very low for the appellation. The 2010 is showing perfectly now, it is very harmonious, feeling composed and classy with a good touch of menthol on the nose, with an old vine feel to the structure, spiced plum fruit and supple tannins. For drinking now to 2021.

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Further details
Winemaker
Laurent Clauzel
Location
Saint-Emilion (area of Cheval Blanc and Figeac)
Size of domaine
6.55ha
Grape
65% Merlot, 35% Cabernet Franc on 3309 and Gravesac rootstock. 45 year old vines average. 6.500 vines per hectare. Vines trained guyot simple.
Terroir
Sand and gravel at an elevation of 70 metres and facing south and north.
Viticulture
Organic viticulture (in conversion since 2009). De budding and green harvesting. Ploughing and scraping. Ploughing from Spring until harvest time. Leaves grass to grow during rainy years. Sulphur and copper are used against oidium and mildew. Organic compost used every other year. Hand harvested and table de trie used to check every individual grape. 30 to 45 hectos per hectare yields.
Vinification
Grapes are all destemmed. Prefermentive cold maceration for 24 hours at 10°C. Grapes are lightly crushed before fermentation. Alcoholic fermentation in concrete vats for 10 days (at 24°C; max 28°C) using selected yeasts (only one third of the normal dose). No chaptalisation. Vats are thermoregulated. 2 to 4 pumping over and cap punching per day during fermentation. 15 to 20 days cuvaison. 1 to 2 pumping over and cap punching every other day during cuvaison. Pressed with a vertical hydraulic press. Press wine is aged separately and then blended before bottling. Aged for 12 months (on average) in concrete vats (1/3) and 228L barrels (1/3 new and 1/3 one wine) with one or two racking for the wines kept in barrels. No bâtonnage, light filtration if needed and fining with egg white. One bottling in March or April, done by a service provider. 25 to 35.000 bottles produced on average.
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