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Côtes-de-Bourg AC 2011
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  • 136. Côtes-de-Bourg AC 2011

    Les Trois Petiotes

    40% Malbec, 35% Merlot, 25% Cabernet Franc and Cabernet Sauvignon (13.6% alc.)

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    A very unique blend in Bordeaux at present (with so much malbec), this is a beautiful, hand-crafted wine made from just three hectares of vines. Aged in one to three year old barrels it has been very sensitively vinified, giving on the nose a wine with blackcurrants, violet, menthol and cooked prunes. It is full, dense and very silky on the palate, with perfect acidity, long finish with a lot of freshness. For drinking now to 2020.

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Further details
Winemaker
Valérie Godelu
Location
33710 Tauriac
Size of domaine
3 hectares
Grape
40% Malbec, 35% Merlot, 25% Cabernet franc and Cabernet sauvignon on Riparia rootstock. 35 year old vines average. 5.500 vines per hectare. Vines trained guyot poulsard.
Terroir
Clay, silt and sand at an elevation of 25 metres and facing east and west. Depth of the soil is 5m with luvisol on deep molasse.
Viticulture
De budding; green harvesting only if needed. Typical ploughing (called “4 façons”) i.e. earthing-down, earthing-up, done twice during the course of a year. Leave the grass to grow in the whole vineyard. Sulphur, copper and plant infusions are used against oidium and mildew. No treatments against pest and insects. No fertilizers. Biodynamics practices since autumn 2012. Hand harvested and table de trie used to check every individual grape. Between 11 and 25 hectos per hectare yields, depending on vintages.
Vinification
Grapes are all destemmed. No prefermentive cold maceration. Grapes are lightly crushed before fermentation. Alcoholic fermentation in wide fibre vats (diameter of 2m) for 2 to 4 weeks (at 27°C max) using natural, indigenous yeasts. No control of the temperature. One light pumping over or cap punching per day. One light watering of the marc per day. 2 weeks cuvaison. Pressed with a manual vertical press. Press wine blended. Aged for 12 months (on average) in 1 to 3 year old 225L barrels with one or two racking. Occasional bâtonnage, no filtration and no collage. One bottling, done by a service provider. Between 4.000 and 8.000 bottles produced on average.
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