This product is no longer available. Please choose another vintage above.
Chateau Langlet 2012
Estate
Located in the Cabanac-Villagrains commune, within the canton of La Brede, Chateau Langlet is one of the oldest vineyards of the Graves region. It was noted in the 1868 edition of “Bordeaux et Ses Vins”, published by Féret, for both its red and white graves wines. Chateau Langlet is owned by the Kressman family, owners of the renowned Chateau Latour-Martillac in Pessac Léognan. The same winemaking team of Latour-Martillac is in charge of Langlet. This is a boutique property with a planted surface of 5.1 hec-tares. The estate employs traditional cultivation and vinification methods to produce outstanding, reasonably priced wines that still unknown in North America.
Tasting Notes
Lovely dark purple hue. Intense, fruity, smoky, meaty, nose with toasty, grilled, vanilla tones. Nice attack with good tannic structure.
Vinification
The vineyards boast a terroir of deep gravels dating from the Pliocene epoch of the Tertiary Period (the first ap-pearance of plants and animals).
Planted surface of 4.5 hectares for the red wine.
The vines have a magnificent exposure, on the summit of a small hill of deeply entrenched gravels.
Average vine age 25 years. Density of 5500 vines/hectare. Yield of 48 Hl/hectare.
Sustainable agricultural philosophy embraced.
Debudding, leaf thinning and green harvest to produce the best possible grapes.
Manual and mechanical harvest.
Planted surface of 4.5 hectares for the red wine.
The vines have a magnificent exposure, on the summit of a small hill of deeply entrenched gravels.
Average vine age 25 years. Density of 5500 vines/hectare. Yield of 48 Hl/hectare.
Sustainable agricultural philosophy embraced.
Debudding, leaf thinning and green harvest to produce the best possible grapes.
Manual and mechanical harvest.
Winemaking
Traditional winemaking methods to bring out the best of Chateau Langlet’s rich terroir.
Grapes sorted manually.
Vinification by parcel.
Thermo-regulated stainless steel vats.
2 pump overs per day.
Malolactic fermentation in barrels for 20% of the wine.
Aged 12 months in French oak barrels. 20% new oak. 4 coopers used.
No filtering. Fining.
28,000 bottles produced annually.
As production is limited, this is an excellent wine to reserve for privileged restaurant and off-premise clients
Grapes sorted manually.
Vinification by parcel.
Thermo-regulated stainless steel vats.
2 pump overs per day.
Malolactic fermentation in barrels for 20% of the wine.
Aged 12 months in French oak barrels. 20% new oak. 4 coopers used.
No filtering. Fining.
28,000 bottles produced annually.
As production is limited, this is an excellent wine to reserve for privileged restaurant and off-premise clients