The eponymous cuvee of Chateau Vieux Chaigneau is a Lalande de Pomerol well balanced and structured with very silky tannins. It will delight fans of this quality appellation.

A fruity wine, structured with a nice balance of tannins. Special attention is paid to the elaboration of local wine by methods that respect the soil, without herbicide or chemical fertilizer based on Bordeaux traditions. Here, quality always takes precedence over quantity. This wine is a blend of the emblematic grape varieties of Bordeaux: Merlot, Cabernet Sauvignon and Cabernet Franc.

The work of the vine is carried out without herbicides or chemical fertilizers and the work in green is manual. The harvest is divided into concrete vats according to the grape varieties and the quality of the grapes. The harvest is mechanical.

This year was marked by a warm and rainy winter that ended in a beautiful summer and a dry and sunny early autumn allowing the grapes to reach maturity. Fears due to hail episodes during the month of May which fortunately remained inconsequential. The 2018 vintage is a very good vintage in the Lalande de Pomerol appellation.

18 months of ageing, including 12 months in new barrels for 50% of the wine, for a slight presence of wood in the wine, but not a predominance.

A glass of Chateau Vieux Chaigneau is ideal with white meat in sauce (Coq au vin, turkey with cherries, veal with prunes) or cooked cheese (Comte, goudas). Serve at a temperature of 16C.

A bouquet that delivers aromas of ripe red fruits, on the palate it is supple and fruity. It is a well balanced and structured wine with very silky tannins.

Located in the municipality of Neac, the grapes come from a plot of about 6 hectares selected for the quality of its fruits. The vineyard has one of the best terroirs of the Lalande de Pomerol appellation, 1km from the famous Château Petrus. The vines are grown on sandy-silty and clay soils, without herbicide, the estate is certified Terra Vitis.

Each tank is then worked (reassembly and/or offloading) according to its potential. The vinification is carried out in a traditional way in thermo-regulated cement vats. After the harvest, we macerate for 4 weeks.