L'Envol du Château Colombier
AOC Blaye Côtes de Bordeaux - aged in cement tanks
A 100% Merlot for a smooth fruity wine.
Winemaking: The harvest is done at dawn for fresh grapes in caves for a manual sorting. After a cold maceration, the alcoholic fermentation starts under a temperature control. The maceration is done for approximately 30 days.
Breeding: 1 year in cement tanks to sublimate the fruits of the vintage. All year long, tradition and care are done for the best wine expression.
Presse et Récompenses
Château Haut Colombier
AOC Blaye Côtes de Bordeaux - aged in cement tanks and in oak barrels
Red wine 2017 : 54% Merlot, 27% Cabernet Franc, 13% Malbec, 6% Petit Verdot
Red wine 2018 : 54% Merlot, 33% Malbec, 13% Cabernet Franc
Red wine 2019 : 50% Merlot, 30% Malbec, 20% Cabernet Franc
This wine is an assembly of wonderful diverse terroirs of the Château mixing grape varieties of Merlot, Malbec, Cabernet Sauvignon and Petit Verdot for a fruity wine mixing the roasting aromas.
Winemaking: like the other wines of the vintage, harvested at dawn, maceration and fermentation under a controlled temperature.
Breeding: 1 year in cement tanks and in French oak 300l barrels of 1 or 3 wines. All year long, the care and tradition are done in order to have the best wine expression.
Below you can find the press and awards of this special wine.
Presse et Récompenses
La Cuvée du Colombier
AOC Blaye - aged in barrels
“AOC Blaye”, a remarkable appellation created in 2000, is selected for the properties of the best terroirs calcareous clay of the Cars Hill. This wine is characteristic, stored in barrels, and which will express all its complexity after a passage in the carafe. Optimum of 6 to 10 years.
Red wine : 60% Merlot, 30% Malbec, 10% Cabernet Franc.
Red wine : 40% Merlot, 40% Malbec, 10% Cabernet Franc, 10% Petit Verdot.
Winemaking: Like the others, this vintage is harvested at dawn, maceration and fermentation under temperature control.
Breeding: Early during the running off, the wine is put in barrels where it will finish the malolactic fermentation. This aging on lees lasts from 6 to 12 months, depending on the tasting. The lees are sprinkled regularly, twice a week during the first month.In the winery the ideal temperature (15 to 18 ° C) and hygrometry (85%) are maintained throughout the aging process.
Presse et Récompenses
Le Blanc
AOC Blaye Côtes de Bordeaux
White wine 2019 : 70% Sauvignon Blanc, 20% Sémillon, 10% Muscadelle
White wine 2020 :64% Sauvignon Blanc, 36% Sémillon, (which combines finesse and density).
White wine 2021 : 60% Sauvignon Blanc, 30% Sémillon, 10% Muscadelle.
Winemaking: Manual harvest of ripened grapes, at dawn, in boxes to avoid the compaction of the berries. After removing the stems, skin maceration at low temperature for 12 hours before pressing the grapes. Alcoholic fermentation in new oak barrels (30%) and in steel tanks, always at a stabilized temperature.
Breeding: From the beginning till the bottling in January of the following year, the wine is aged in soft lees protected from oxidation.
Tasting: To be served fresh, 8-10° C, with sea food, sushi, grilled fish…
Presse et Récompenses
Le Clairet
AOC Bordeaux Clairet
Clairet 2020 : 50% Merlot, 50% Malbec
Fresh wine, fruity and with greedy dress, to be present with grilled food and summer evening’s picnics.
Winemaking: like the other red wines, the harvest is done at dawn. The skin maceration of 24 hours 48 hours, at a low temperature gives an attractive color for this clairet. The first juices are poured and then the berries are pressed, before the alcoholic fermentation in tanks.
Breeding: Like the white wine, it is aged in soft lees and protected from oxidation.
Tasting: To be served fresh, 10-12° C, with salads, grilled food and pizzas.
Example of tasting: Clairet, risotto and barbecue, in summer.
Presse et Récompenses
