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Chateau Bellevue Peycharneau 2014
- Producer
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Blend
15% Cabernet Franc
20% Cabernet Sauvignon
65% Merlot - Country France
- Region Bordeaux
- Appellation Bordeaux Superieur
- UPC 8 73964 00001 6
Estate
Aquitaine Wine Company discovered Chateau Bellevue Peycharneau with the 2000 vintage. Château Bellevue Peycharneau was the first wine in the Aqui-taine Wine Portfolio and is today our best selling Bordeaux Superieur world-wide. This small estate of 15 hectares is located in Pineuilh, east of St. Emil-ion, on the eastern border of the Gironde near Sainte Foy la Grande and Berge-rac. In fact, it is technically an AOC St. Foy Bordeaux. The owner of the es-tate, the Onillon family (also owners of the supermarkets Leclerc) and the cel-lar master/winemaker, Mr. Jean-Claude Pires, have succeeded in producing an outstanding wine at a good value. In blind tastings, it tastes like a St. Emilion Grand Cru. The wine receives gold medals every year and is rated as one of
CHATEAU BELLEVUE PEYCHARNEAU 2014
Appellation Sainte-Foy Bordeaux
the top Bordeaux Superieur wines.
Tasting Notes
Deep garnet robe with mauve refraction. A beautiful nose, very concentrated and complex with woody, vanilla flavors, delicate toasty notes, and red cherry aromas. On the palate, it’s full-bodied, fleshy, structured, and velvety. Good tannic balance. A beautiful, savory finish, with long aromatic persistence.
Vinification
15 hectares, set on a plateau and slopes. Average vine age between 15 and 20 years.
The estate employs modern agricultural methods.
Terroir of clay and limestone on the plateau and gravel soil on the slopes.
Density of 5,000 vines/hectare. Yield of 42 hl/hectare.
Sustainable agricultural practices. Some grass allowed to grow between rows.
Short vines, green harvest, severe pruning, and leaf thinning to reduce yields and increase concentration in the fruit.
Late harvest results in perfectly ripe grapes.
The estate employs modern agricultural methods.
Terroir of clay and limestone on the plateau and gravel soil on the slopes.
Density of 5,000 vines/hectare. Yield of 42 hl/hectare.
Sustainable agricultural practices. Some grass allowed to grow between rows.
Short vines, green harvest, severe pruning, and leaf thinning to reduce yields and increase concentration in the fruit.
Late harvest results in perfectly ripe grapes.
Winemaking
The estate employs the same winemaking methods as the prestigious classified growths in order to make the most of their terroir.
Harvest is done both manually and mechanically.
Grapes are selected by hand on a sorting table.
Cold pre-maceration for roughly 8 days at 10C to extract fruit and color.
Traditional winemaking with pumping over three times daily during fermentation using thermo-regulated steel tanks of 100 Hl capacity.
Cuvaison for 7-10 days at 25-28C for concen-tration.
Aged in barrels for 12-18 months using 1/3 new barrels and both American and French oak.
No fining.
Harvest is done both manually and mechanically.
Grapes are selected by hand on a sorting table.
Traditional winemaking with pumping over three times daily during fermentation using thermo-regulated steel tanks of 100 Hl capacity.
Cuvaison for 7-10 days at 25-28C for concen-tration.
Aged in barrels for 12-18 months using 1/3 new barrels and both American and French oak.
No fining.
