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Chateau du Tertre 2016
- Appellation Bordeaux
- UPC 0 15643 42275 1
The vineyard
Soil: Perfectly drained gravelly knolls from 3 to 5 m
Planted area: 52 ha
Grape varieties: 43 % Cabernet Sauvignon - 33 % Merlot - 19 % Cabernet Franc – 5 % Petit Verdot
Age of vines: Old vines planted between 1961 and 1965
Density: 6 500 à 9 100 stocks /ha
Vineyard management: regular soil working, traditional thinning and manual leaf removal (18 ha grown in biodynamic)
Pruning: Double Guyot
Harvest: Hand-picked followed by hand sorting – Optical sorting
Average yield: 35 à 45 hL/ha
Planted area: 52 ha
Grape varieties: 43 % Cabernet Sauvignon - 33 % Merlot - 19 % Cabernet Franc – 5 % Petit Verdot
Age of vines: Old vines planted between 1961 and 1965
Density: 6 500 à 9 100 stocks /ha
Vineyard management: regular soil working, traditional thinning and manual leaf removal (18 ha grown in biodynamic)
Pruning: Double Guyot
Harvest: Hand-picked followed by hand sorting – Optical sorting
Average yield: 35 à 45 hL/ha
Ageing
Type of barrels: 100 % French oak barrels(fine grain and medium toast)
Age of barrels: 45% new oak , 55% oak of 1 wine
Ageing time: 15 to 17 months
Racking: Every 5 months with candle
Fining: Egg white albumen
Age of barrels: 45% new oak , 55% oak of 1 wine
Ageing time: 15 to 17 months
Racking: Every 5 months with candle
Fining: Egg white albumen
The team
President: Eric Albada Jelgersma
General Manager: Alexander van Beek
Technical Director: Frédéric Ardouin
Consulting oenologist: Denis Dubourdieu
General Manager: Alexander van Beek
Technical Director: Frédéric Ardouin
Consulting oenologist: Denis Dubourdieu
The vinification
Tanks: Concrete, wood and stainless steel
Temperature management: Thermoregulation
Pumping over: varies according to the lots
Temperature during the alcoholic fermentation: 25 Celsius
Vatting time: 18 to 28 days
Pressing: horizontal pneumatic
Average alcohol content: from 13 % to 13,5 % of alc./vol.
Selection : plot by plot management according to the ages of the vines and the different terroirs
Temperature management: Thermoregulation
Pumping over: varies according to the lots
Temperature during the alcoholic fermentation: 25 Celsius
Vatting time: 18 to 28 days
Pressing: horizontal pneumatic
Average alcohol content: from 13 % to 13,5 % of alc./vol.
Selection : plot by plot management according to the ages of the vines and the different terroirs