L'Envol du Château Colombier

AOC Blaye Côtes de Bordeaux - aged in tanks

L'envol du Château Haut Colombier
L'envol du Château Haut Colombier

A 90% Merlot and 10% Cabarnet Franc 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 tanks to sublimate the fruits of the vintage. All year long, tradition and care are done for the best wine expression.


Presse et Récompenses


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Château Haut Colombier

AOC Blaye Côtes de Bordeaux - aged in tanks and in oak barrels

Château Haut Colombier Blaye Côtes de Bordeaux
Château Haut Colombier Blaye Côtes de Bordeaux

This wine is an assembly of wonderful diverse terroirs of the Château mixing grape varieties of Merlot, Malbec, and Cabernet Sauvignon 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 tanks and 1 year in French oak 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


img Médaille dimg Médaille dimg Médaille dimg Médaille dimg Médaille dimg Terre de Vins, mars 2016img Guide Hachette 2012img Le Guide des Vins de Bordeaux de Jacques Dupontimg Guide Dussert-Gerber 2015img Guide Hachette 2011img Guide Dussert-Gerber 2011img Guide Gerbelle & Maurange 2011

La Cuvée du Colombier

AOC Blaye - aged in barrels

La cuvée du colombier
La cuvée du colombier

“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.

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


img Le Guide des Vins de Bordeaux de Jacques Dupontimg Guide Hachette 2014img Le Guide Poussart millésime 2009img Guide Hachette 2012img Guide Hachette 2011img Guide Hachette 2008

Le Blanc 100% Sauvignon

AOC Blaye Côtes de Bordeaux

le Sauvignon 100%
le Sauvignon 100%

A dry wine pure Sauvignon (50% Sauvignon Blanc, 50% Sauvignon Gris), that associates the fineness and the density with notes of grapefruits, citrus and boxwood with a lemony and lively final.

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


img Guide Dussert-Gerber 2015img Guide Hachette 2013

Le Clairet

AOC Bordeaux Clairet

Le Clairet
Le Clairet

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 36 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


img Coup de Coeur du Guide Hachette 2012img Guide Dussert-Gerber 2011img Guide Hachette 2011