Chateau Vignelaure
Château Vignelaure Red 2018 Organic
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (50%) and Syrah (50%) from old vines (around 45 years old). Château Vignelaure 2016 may be drunk now but will continue to develop and improve in the bottle for at least ten years. To show the wine its full potential it is a good idea to decant the wine before serving it.
Yield: For the vineyard as a whole : 36 Hl/Ha.
For the parcels selected for the production of Château Red, the average yield was 24 Hl/Ha.
Aging potential: between 15 and 20 years.
Food pairing: Wild game dishes, burgundy beef, duck breast, wild boar stew.
Vine age: about 46 years old.
Vineyard area: 55 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2018.
Soil type: Limestone and clay mixed with gravel.
Château Vignelaure Red 2017
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (50%) and Syrah (50%) from old vines (around 45 years old). Château Vignelaure 2016 may be drunk now but will continue to develop and improve in the bottle for at least ten years. To show the wine its full potential it is a good idea to decant the wine before serving it.
Yield: For the vineyard as a whole : 36 Hl/Ha.
For the parcels selected for the production of Château Red, the average yield was 24 Hl/Ha.
Aging potential: between 15 and 20 years.
Food pairing: Wild game dishes, burgundy beef, duck breast, wild boar stew.
Vine age: about 45 years old.
Vineyard area: 55 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2017.
Soil type: Limestone and clay mixed with gravel.
Château Vignelaure Red 2016
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (60%) and Syrah (40%) from old vines (around 45 years old). Château Vignelaure 2016 may be drunk now but will continue to develop and improve in the bottle for at least ten years. To show the wine its full potential it is a good idea to decant the wine before serving it.
Yield: For the vineyard as a whole : 36 Hl/Ha.
For the parcels selected for the production of Château Red, the average yield was 24 Hl/Ha.
Aging potential: between 15 and 20 years.
Food pairing: Wild game dishes, burgundy beef, duck breast, wild boar stew.
Vine age: about 45 years old.
Vineyard area: 55 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2016.
Soil type: Limestone and clay mixed with gravel.
Château Vignelaure Red 2015
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (60%) and Syrah (40%) from old vines (around 45 years old). Château Vignelaure 2014 may be drunk now but will continue to develop and improve in the bottle for at least ten years. To show the wine full potential it is a good idea to decant the wine before serving.
Yield: For the vineyard as a whole : 36 Hl/Ha.
For the parcels selected for the production of Château Red, the average yield was 24 Hl/Ha.
Aging potential: between 15 and 20 years.
Food pairing: Wild game dishes, burgundy beef, duck breast, wild boar stew.
Vine age: about 45 years old.
Vineyard area: 55 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2015.
Soil type: Limestone and clay mixed with gravel.
Château Vignelaure Red 2014
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (60%) and Syrah (40%) from old vines (around 45 years old). Château Vignelaure 2014 may be drunk now but will continue to develop and improve in the bottle for at least ten years. To show the wine full potential it is a good idea to decant the wine before serving.
Human decisions were very important for this vintage. Work and great terroir of Vignelaure gives the opportunity to produce nice wines. The vinification takes place first in stainless-steel tanks and then the wine is aged in oak barrels (228L and 400L with 1/4 of new oak) for 24 months.
Aging potential: between 15 and 20 years.
Food pairing: Wild game dishes, burgundy beef, duck breast, wild boar stew.
Vine age: about 45 years old.
Vineyard area: 55 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2014.
Soil type: Limestone and clay mixed with gravel.
Yield: global yield : 35 Hl/Ha. Average yield for the parcels selected for the production of Château Red 2012: 25 Hl/Ha. Hand harvest with careful sorting.
Cuvée Edition S 2015
Cabernet Sauvignon SyrahBlend of Syrah (80%) and Cabernet sauvignon (20%), the Cuvée Edition S is a limited edition, as we only produced 3866 bottles and 310 magnums of this wine in 2015.
Only the grapes from old vines of Syrah and Cabernet Sauvignon are selected and harvested manually, plot by plot. Ageing in 400L Burgundy barrels (1 and 2 years old) for 24 months.
This wine can be drink now after carafage but it will also be excellent in more than ten years.
Excellent with « Beef bourguignon », Provençal-style leg of lamb.
Magnum Château Vignelaure Red 2013
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (70%) and Syrah (30%) from old vines (around 45 years old). A wine that can be drunk now but it is going to improve in the near future. Red with purple reflects. The nose offers very fruity notes (strawberry, blackcurrent, blackberry, raspberry) combine with leather earthy flavors and hint of spicies. Complexity on the palate, tannins are still present. Long-lasting finish on mature fruits and liquorice.
Human decisions were very important for this vintage. Work and great terroir of Vignelaure gives the opportunity to produce nice wines. The vinification takes place first in stainless-steel tanks and then the wine is aged in oak barrels (228L and 400L with 1/4 of new oak) for 24 months.
Aging potential: between 15 and 20 years.
Food pairing: Wild game dishes, burgundy beef, duck breast, wild boar stew.
Vine age: about 45 years old.
Vineyard area: 55 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2013.
Soil type: Limestone and clay mixed with gravel.
Yield: global yield : 28 Hl/Ha. Average yield for the parcels selected for the production of Château Red 2012: 24 Hl/Ha. Hand harvest with careful sorting.
Magnum Château Vignelaure Red 2012
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (65%) and Syrah (35%) from old vines (around 45 years old). A wine that can be drunk now but it is going to improve in the near future. Red with purple reflects. The nose offers very fruity notes (strawberry, blackcurrent, blackberry, raspberry) combine with leather earthy flavors and hint of spicies. Complexity on the palate, tannins are still present. Long-lasting finish on mature fruits and liquorice.
2012 vintage is a great vintage due to mature grapes and good balances. The vinification takes place first in stainless-steel tanks and then the wine is aged in oak barrels (228L and 400L with 1/4 of new oak) for 24 months.
Aging potential: between 15 and 20 years.
Food pairing: Wild game dishes, burgundy beef, duck breast, wild boar stew.
Vine age: about 45 years old.
Vineyard area: 53 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2012.
Soil type: Limestone and clay mixed with gravel.
Yield: global yield : 32Hl/Ha. Average yield for the parcels selected for the production of Château Red 2012: 26 Hl/Ha. Hand harvest with careful sorting.
Magnum - Château Vignelaure Red 2011
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (65%) and Syrah (35%) coming from old vines (around 45 years old). A wine that can be drunk now but it is going to improve on next future. Red with purple reflects colour. a fruity nose (strawberry, blackcurrent, blackberry, raspberry) combine with leather and earthy flavors lifted by spices. Complexity on the palate, tannins are still present. Long-lasting finish on mature fruits and liquorice.
2011 vintage is a great vintage due to mature grapes and good balances. The vinification is first in stainless-steel tanks and then aged in oak barrels (228L and 400L with 1/4 of new oak) for 24 months.
Age potential: between 15 and 20 years.
Food pairing: strong read meat, burgundy beef, duck breast, wild boar stew.
Hand harvest with sorting.
Vine age: about 45 years old.
Vineyard area: 53 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2011.
Soil type: Limestone and clay mixed with gravel.
Yield: global yield: 32Hl/Ha. Average yield for the parcels selected for the production of Château Red 2011: 26 Hl/Ha.
Magnum - Chateau Vignelaure Red 2010
Cabernet Sauvignon SyrahBlend of Cabernet Sauvignon (70%) and Syrah (30%) coming from old vines (around 45 years old). Intense garnet colour. Intense nose on black fruits, spices and scrubland flavors. Power and concentration on the palate, intense flavors of liquorice, scrubland, black olives. Long-lasting finish. A great vintage with an important ageing potential.
Vintage 2010 is exceptionnal with a powerful wine, imposing but elegant tanins. Cabernet Sauvignon shows its power and its softness in this blend.
The vinification is first in stainless-steel tanks and then in oak barrels (228L and 400L with 1/3 of new oak) for 24 months.
Age potential : 20 years.
Food pairing : strong read meat, burgundy beef, duck breast, wild boar stew.
Hand harvest with sorting.
Vine age : about 45 years old.
Vineyard area : 53 hectares among which 15 hectares selected for the blend of Château Vignelaure Red 2010.
Soil type : Limestone and clay mixed with gravel.
Yield : global yield : 32Hl/Ha. Average yield for the parcels selected for the production of Château Red 2010: 26 Hl/Ha.
Château Vignelaure Rosé 2022 Organic
Cabernet Sauvignon Grenache SyrahBlend of Grenache (40%), Syrah (30%), Cabernet Sauvignon (20%) and Vermentino (10%), it is THE gastronomic rosé. Light salmon and bright color. Very intense nose with small berries aromas, peach and ripe grapefruits. The mouth is very well balance, fine and elegant structure. Nice freshness on the palate. Long-lasting finish with white ripe fruit, spice and garden mint notes.
Ageing potential: 5 years
Food pairing: king shrimp, bouillabaisse, paëlla with seafood.
Hand harvest with sorting.
Vine age: between 25 to 40 years old.
Juice extract thanks to direct press.
Vineyard area: 55 hectares among which 18 hectares selected for the blend of Château Vignelaure Rosé 2022.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of Château Rosé: 30 Hl/Ha.
Vinification: Manual harvesting with sorting. Direct pneumatic pressing. Immediate cooling (to 10° C) of the juice and settling for 48 hours. Slow fermentation at controlled temperature (17°C) in stainless steel vats. Partial malolactic fermentations. Aging for three months on fines lees, with bâtonnage before bottling.
Vignelaure White 2020 Organic
Roussanne Sauvignon BlancBlend of Roussanne (40%), Sauvignon Blanc (30%) and Viognier (30%). Bright yellow colour. Intense nose, fresh and floral (acacia). On the palate, complexity and balance with an elegant freshness. Intense flavors of vanilla, apricot, peach, honey and pastry cream. Long-lasting finish.
Ageing potential: between 7 and 10 years.
Food pairing: creamed white meat, fish (turbot with saffron, red mullet with citrus fruits sauce), goat cheese.
Hand harvest with sorting.
Vine age: 9 years old.
Vineyard area: 55 hectares among which 3 hectares selected for the blend of Vignelaure White.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of Vignelaure White: 35 Hl/Ha.
Vinification: Grapes harvested by hand with sorting. Fermentation in 400l oak barrels for 50% and 50 % in stainless steel tanks. Ageing for 12 months on fine lees with stirring.
L'Or de Vignelaure White 2022 Organic
Sauvignon BlancSelection of Sauvignon Blanc affected by noble rot, harvested at the beginning of November 2022 in 50 cl Bottle
Sauvignon Blanc : 100%
Yield : 9hL/Ha
Potential degree of the grapes : 23%
Grapes with noble rot/botrytis
Vinification : Pneumatic pressing for the whole vintage, fermentation in 400 Liters oak barrels.
Aging on fine lees in oak barrelsfor 10 months.
Balance : 13.5 % of alcohol - 132 grams of residual sugars
This wine will perfectly pair with foie gras, desserts or blue cheeses.
Vignelaure Orange 2022 BIO
RoussanneThis 100% Roussanne White of maceration comes from plot "La grande Pièce" Colour is dark orange
Manual harvesting with sorting.
Destemming
Sulfur-free vatting and indigenous yeast
Maceration 3 weeks
Aging in stainless steel vats
1 gram of so2 at bottling
Dark orange color; Very intense nose with spices, citrus peels and grilled fruit
An ample and structured mouth with intense notes of candied, resinous and dried fruit
Food & wine pairing
Couscous, Lamb tagine, Bouillabaisse