A traditionally styled right bank Bordeaux with full flavours of baked black fruits underpinned by a hint of spice, silky and appealing.
The Château au Pont de Guîtres has been passed from generation to generation and over the years it has flourished in size and innovation. In 1986, Rémy Rousselot took over the estate from his parents and along with his wife Ghislaine, they have gradually added plots from the best terroirs and today it comprises four hectares. They continue to improve winemaking techniques while respecting family traditions and cultivate the vines following sustainable principles. Together with their son Cyril, they are passionate about producing top quality wines from their family estate in the Lalande-de-Pomerol appellation.
Despite initially challenging weather, the 2018 Bordeaux vintage was excellent. The winter was unusually wet and remained so throughout the spring, which brought about threats of downy mildew. Hail also struck some vineyards during this period. However, conditions eased, allowing for a successful flowering followed by a particularly hot, dry summer with surprisingly cool nights, which lasted from June through to September. September brought welcome rains, reviving the vines. Harvest took place under ideal conditions, producing small, thick-skinned and highly concentrated berries, resulting in intensely rich, deep wines, high in alcohol, with balancing acidity and a fresh, fruity appeal.
Located on the best terroirs of the Lalande-de-Pomerol appellation, the plots are situated on sandy gravelly clay soils, which produce wines with good ageing potential. The vines, which have an average age of 15 years, are planted at a density of 5,500 vines per hectare and yield 48 hectolitres per hectare. They are pruned according to traditional Bordeaux methods. The vineyard is cultivated according to la lutte raisonnée, which promotes sustainable agricultural methods and reduces the amount of chemicals, in order to respect the land and its environment. Harvesting takes place when the grapes have reached optimal maturity.
The grapes were separated according to the parcel, the age of the vine and the grape variety. Vinification took place in temperature controlled stainless steel tanks. Maceration lasted for 15 to 30 days, ensuring the desired extraction of colour, flavour and structure. Fermentation took place at controlled temperatures of 15 to 27°C before the young wine was pneumatically pressed and transferred to French oak barrels, of which 20 to 30% were new, for 18 months’ maturation.
With an inviting garnet colour this wine offers a wonderful aromatic nose full of vibrant red and black fruity notes, underpinned by a hint of spice. Soft and beautifully balanced on the palate with concentrated fruit flavours leading to a long, appealing finish.
Ideal with grilled red meats, game, lamb or a cheese platter.
Merlot 80%, Cabernet Franc 20%
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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