Chateau Vignelaure

Château Vignelaure Red 2012

Cabernet Sauvignon Syrah

Blend of Cabernet Sauvignon (65%) and Shiraz (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 in the mouth, tanins are still present. Great lenght on mature fruits and liquorice.

Details

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.

Château Vignelaure Red 2011

Cabernet Sauvignon Syrah

Blend 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 in the mouth, tanins are still present. Great lenght on mature fruits and liquorice.

Details

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.

Chateau Vignelaure Red 2010

Cabernet Sauvignon Syrah

Blend 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 in the mouth, intense flavors of liquorice, scrubland, black olives. Long length in mouth. A great vintage with an important aging potential.

Details

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 Red 2009

Cabernet Sauvignon Syrah

Blend of Cabernet Sauvignon (65%) and Syrah (35%) coming from old vines (around 40 years old). Intense red color. A complex nose with intense cocoa flavors, cedar, nutmeg and pepper flavors. Generous in the mouth with soft tanins, pretty fleshy, compote fruits flavors, black olives, liquorice and leather.

Details

Vintage 2009 was very sunny with dry and hot summer. Small harvest but qualitative enough, with mature grapes : small grapes with thick skin.

Ageing potential: between 15 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 2009.

Soil type: Limestone and clay mixed with gravel.

Yield: global yield: 30Hl/Ha. Average yield for the parcels selected for the production of Château Red 2009: 24 Hl/Ha.

Chateau Vignelaure Red 2004

Cabernet Sauvignon Grenache Syrah

Blend of Cabernet Sauvignon (70%), Syrah (25%) and Grenache (5%) coming from old vines (around 40 years old). Red intense color with brown reflects. Nose on candided fruits with cedar and scrubland flavors. In the mouth, tanins are soft but still present, with a great feshness. Flavors of black olives and liquorice dominate. Great lenght with a final on spicies and scrubland flavors.

Details

Vintage 2004 was very hot and dry. Grapes were concentrated with thick skins. During its youth, this vintage was powerful and tannic. As time passes, interesting flavors are showing: scrubland, cedar that are today charaterizing Château Vignelaure 2004. The wine shows the strong expression of Cabernet Sauvignon.

Ageing potential: can still be kept for 5 to 10 more years

Food pairing: game and game bird, boar strew, duck breast.

Hand harvest with sorting.

Vine age: about 40 years old.

Vineyard area: 57 hectares among which 19 hectares selected for the blend of  Château Vignelaure Red 2004.

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 2004: 26 Hl/Ha.

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New

Château Vignelaure Rosé 2017 ORGANIC

Cabernet Sauvignon Grenache Syrah

Blend of Grenache (40%), Syrah (30%) and Cabernet Sauvignon (30%), it is THE gastronomic rosé. Salmon color, light and bright. Intense noise on fruits (fruits of the forest, peach, grapefruit). In the mouth, balance and fineness. Long final on white fruits and spicies.

Details

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: 51 hectares among which 12 hectares selected for the blend of  Château Vignelaure Rosé 2017.

Soil type: Limestone and clay mixed with gravel.

Yield: Average yield for the parcels selected for the production of Château Rosé: 28 Hl/Ha.

Vinification: Juices extract thanks to direct pneumatic press. Immediate cooling (to 10°C) of the juice and settling for 48 hours. Slow fermentation at controlled temperature (17°C) in stainless-steel tank. Partial malolactic fermentations. Aging of three months on fines lees, with bâtonnage before bottling.

Vignelaure White 2016 ORGANIC

Roussanne Sauvignon Blanc

Blend of Roussanne (60%) and Sauvignon Blanc (40%). Bright yellow colour. Intense nose, fresh and floral (acacia). In the mouth, complexity and balance with an elegant freshness. Intense flavors of vanilla, apricot, peach, honey and pastry cream. Great lenght in mouth.

Details

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: 7 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: 28 Hl/Ha.

Vinification: Fermentation in stainless-steel tanks (70%) and in 400L oak barrels (30%). 100% malolactic fermentation. Aging of three months on fines lees, with bâtonnage before bottling.