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Chateau Charmail 2011 Haut-Medoc

RM183.00 RM146.40

Cru Bourgeois

Grape Varieties:

48% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc, 2% Petit Verdot

Critic Reviews:

ROBERT PARKER

“A wine close to perfection”

“Charmail is definitely one of the Haut Medoc stars”

“One of the most consistent Crus Bourgeois in the last 10-15 years”

 

LE POINT
Coup de cœur de Jacques Dupont « Digne d’un cru classé » Réducteur, bouche épicée, pas net, tanins de qualité, frais, élégant, trame tannique de très grande qualité, long; la classe
Note : 16,5/17

DECANTER
Bonne profondeur, sur le fruit, belle longueur. A boire entre 2014 et 2020.
Note : 16 points

JAMES SUCKLING
Souple, riche, incroyable texture veloutée, soyeux, très fruité. Bouche pleine et intense.
Note : 89-90

RENE GABRIEL
Note : 17/20

YVES BECK
Nez fruité avec des notes de mûre et cassis puis élégants arômes de bois. (Vanille, noix de coco). En bouche l’attaque est friande et fruitée. Le vin est soutenu par d’élégants tanins. Il sera accessible assez rapidement et fera plaisir dans sa jeunesse. Une belle réussite de plus pour Charmail!

Out of stock

Description

TECHNICAL FACT SHEET

GEOGRAPHIC SITUATION: alongside the Gironde river in the commune of Saint-Seurin de Cadourne
next door to the Saint-Estèphe appellation area

DATE WHEN THE VINEYARD WAS FIRST PLANTED: 17 t h century. The estate was bought in 1982
and has been renovated since.

VINEYARD AREA: 27.50 hectares (68 acres) in one single plot

TOPOGRAPHY: hilly

SOILTYPES: gravelly clay

GRAPE VARIETIES: 48% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc, 2% Petit Verdot

PLANTING DENSITY: from 6,700 to 8,700 vines per hectare

AGE OF THE VINES: 30 years on average

ROOTSTOCKS: Riparia, 101-14, 3309, 420 A

MANURE: only organic

VINE MANAGEMENT TECHNIQUES: traditional with tilling of the soil

SPECIAL TECHNIQUES: systematic leaf and green fruit removal. Château Charmail was the first to carry out leaf removal

YEARLY PRODUCTION: 9,000 to 10,000 cases of main wine (about 80% of total production). The rest is sold as Tours de Charmail.

HARVESTING: manual in all parts of the vineyard. A precursor in green harvesting

VATTING: the harvest is steeped for 15 days at 5°C, using dry ice; fermentation for 7 days;
about 10 days of final maceration

ALCOHOLIC FERMENTATION: from 25 to 30°C with temperature regulation

AGEING: 1 year in barrels, one third of which are renewed each year

FINING: no

FILTRATION: no

BOTTLING: carried out with our own equipment in Spring

OWNER: Bernard D’Halluin

DIRECTOR: Olivier Sèze

OENOLOGIST: Michel Couasnon

VINEYARD MANAGER: Sébastien Pineau and a great team of people with various skills and experience, all true believers in Château Charmail

Source: http://www.chateau-charmail.fr/en/charmail.html

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