Château La Clare
Property acquired in 2001…
|Acreage :||20 ha|
|Terroirs :||1/3 Clayey-chalky brows and 2/3 gravely soil.|
|Average Vine Age :||30 years old vines.|
|Culture :||Rationalized cultivation policy using disc, thinning out leaves and green harvest|
|Yield :||50 hl/ha|
|Wine Harvest :||Handpicking, collecting in small crates and strict sorting and de-stemming at the cellar. Everything is done to protect the grapes until they reach the vat.|
|Vinification :||Before fermentation the grapes macerate for 3 days at 10°C (50°F). The wine is elaborated
with particular care in stainless steel vats larger than higher (3.50 m x 1.50 m). They have the
advantage of an accurate temperature control system in order to vinify at a low temperature
to obtain perfect extraction. After the fermentation, the wine is kept in the vats for up to 3
weeks before it is heated up to 30gC and put into oak barrels. This improves the extraction thus
giving the wine more structure and complexity. The malolactic fermentation is achieved partly
in new barrels (50%).
Traditional egg white fining and no filtration.
|Ageing :||Stirring of the lees in barrels for 3 months.
12 months in 60% new French oak barrels and 40% of one wine barrels.
|Landowner :||Jean GUYON|
|OEnology /Consultant :||M. Ricardo COTARELLA / M. Alain RAYNAUD|
DISTINCTIONS & MEDAILLES
- MILLESIME 2003
- CONCOURS MONDIAL BRUXELLES : Grande Médaille d’Or
- VINDBLADET (Peter Winding) : 86/87
- REVUE DU VIN DE FRANCE : 86/87 7/10
- MILLESIME 2002
- NOTE GUIDE DES MEILLEURS VINS A PETITS PRIX : 9.5/10
- CONCOURS GENERAL AGRICOLE : Médaille d’Or
- MILLESIME 2001
- REVUE DES VINS DE FRANCE Top 100 des Crus Bourgeois du Médoc : 87ème