The Terroir

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The Estate of Vignelaure covers 100 hectares (250 acres) high in the hills north east of Aix-en-Provence. The Chateau, cellars and vineyard cover over half of the estate, the rest being woods and scrublands. The 60 hectares of vineyard are divided into three distinct parcels each of roughly 20 hectares that are located in different parts of the valley which lies in the foothills of the Mountain Saint Victoire. The three parcels are named: La Grand Piece which is the original plantation of Cabernet Sauvignon at Vignelaure, Chantermerle which is nestled further up the valley sheltered from the weather and La Colline the highest and most exposed parcel which produces Merlot.Several grape varieties were planted on these terroirs: cabernet sauvignon, syrah, grenache, merlot, cinsault and carignan. Recently white varities were planted: rolle, roussanne, semillon and sauvignon. Consequently, the vines' age varies from one hundred years-old for the oldest to less than a-year-old for the youngest. The yields are significantly below the regional rules as Vignelaure focuses on producing quality wines. Vignelaure’s soil types and micro-climates combine to produce grapes with special characteristics. When blended, it makes one of a kind wines that have built the reputation of Chateau Vignelaure.The predominant soil components at Vignelaure are limestone and gravel mixed with flint and a base of cretaceous limestone. This soil, then the seasonal weather, affect the grapes' character is then further.Set at 400 meters above sea level, you feel seasons changing at Vignelaure. The summer days are warm and sunny with cool nights. Autumn is still warm but with even cooler nights. Winter is very cold with temperatures dropping to -15ºc. Spring is mild and usually wet. Of course, there are significant variations from year to year which gives the different vintages their own character and expression. However, some factors are constant: the wind called Mistral and the light intensity. They play a role in the vines' health and in the grapes' ripening.Many of the world’s great wines are produced thanks to their geographical possibilities. It's the case at Vignelaure which challenge is to achieve the balance between fruit ripeness, tannins and acidity, and to release concentrated and complex flavours contained in the grapes.