Red Wine Chateau Picque Caillou

 
Chateau Picque Caillou
Chateau Picque Caillou

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Technical Info

Background

Chateau Picque Caillou was built in 1780 in what was then the countryside outside of Bordeaux. The illustrious Chateau Haut Brion is just a few hundred meters away. In fact, this very terroir could be considered the historical birthplace of vineyards in Bordeaux. In 1987, thanks to the unceasing efforts of Andre Lurton, Pessac-Leognan was born, recognizing the region’s unique terroir.
Isabelle and Paulin Calvet took over the management of the estate in 1995, and purchased it in 1997. This dynamic family has brought a fresh burst of life to this property. With the active involvement of the famous winemaker Denis Dubourdieu, Picque Caillou is now producing superb wines that win awards and accolades every year.

Viticulture

The technical team under the direction of Denis Dubourdieu is implementing state-of-the-art modern viticulture practices to produce a truly exceptional wine.
- 50% Cabernet Sauvignon & 50% Merlot
- 20 hectares, 19 hectares of red grape varieties and 1 hectare of white grape varieties
- Average vine age 25 years. Density of 6,900 to 10,000 vines/hectare.
- Soil and sub-soil: gravel and sandy gravel. The soil is made up of consecutive layers of gravel and pebble debris, most of it brought down from the Pyrenees mountains eons ago.
- New planting using only rootstocks totally suitable for top quality viticulture. They reserve the best, most exposed gravelly soil for Cabernet Sauvignon.
- Addition of carefully dosed natural manure compost and a pruning system adapted to permit permanent research into the restriction of crop size as well as leaf-thinning and careful green harvest during July and August.
- A recently completed drainage system prefects the naturally excellent filtration of sandy gravel soil.

Winemaking

Care is taken to choose the harvest date to avoid over maturity of the grapes, especially the Merlot.
- Alcoholic fermentation and maceration in temperature controlled stainless steel vats (26 -30 degrees).
- Delicate press to gently extract tannins.
- Aged 12-14 months in oak barrels. Only 30% new barrels are used in order to avoid excessive tannins from the wood, which would mask the fruit and natural elegance of this delicate wine.

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