Chateau de Camensac 2015, Haut-Medoc (5th Cru Classe En 1855)

Description

THE 1855 GRAND CRU CLASSÉ
Chateau de Camensac

Great care is taken in a constant search for excellence and the best expression of the Terroir. Ever more rigorous plot selection and vinification adapted to the grapes result in a fresh, seductive wine, in the same style as the label: elegant, modern, refined and with a touch of originality that breaks with the traditional image of Bordeaux’s Grands Vins.

Terroir

The style of Camensac’s wines is explained by the geographical location and the micro-climate, with mild winters and hot summers but which is also oceanic, favouring healthy growth and well- ripened grapes, combined with a deep gravel terroir, brought by the river (Villafranchian gravel as in Pessac-Léognan and Gunzian gravel as in the St Julien appellation).

Harvest date (2015 Vintage)

Merlot: from September the 21st to October the 9th 2015 Cabernet Sauvignon: From October the 5th to 9th 2015

Weather

Along winter, a few cold and frosted days, with plentiful rainfalls in December and January. June is suddenly very warm. The flower evolves nicely. July is heatwave, vine is tested. August gives it some respite. Its rainfalls at the beginning of the month are particularly timely for veraison. September is beautiful. The harvest begins later. We escape some heavy storms. Merlot comes calmly, ripe and fruity. Temperatures are low and night very cold. Cabernet sauvignon are affected. Rainfalls revive its but warm nights and days worried. The atmosphere is concerned but the result pleasing.

Vinification

Destemming and crushing
Alcoholic fermentation at 28°C (about 6 days) followed by maceration (about 3 weeks)
Daily pumping over and / or punching down
Run-off and pressing (pneumatic press)
Transfer to barrels
Malolactic fermentation in barrels
Ageing in French oak barrels for 14 to 18 months (60% new barrels)
Regular topping up and racking
Fining with egg white and a final racking before bottling.

Wine/Food pairing

Wines often go very well with food or dishes from the same region!

Here are some dishes that go well with Château de Camensac:

Entrecote Bordelaise
Roast duck
Rack of lamb
Tournedos with morel mushrooms
Warm dark chocolate lava cake
This list of dishes is not exhaustive. It can also be served with mini-appetizers, starters or cheeses.