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Chateau L'Ecuyer 2016
Vinification
Vibrating sorting table.
Vinification by plots.
Entire vinification process in small 400 liter oak barrels for a total of 4 weeks.
Whole bunch cold pre-fermentation maceration at 12°C for 5 days to extract aromas and hot post-fermentation maceration to concentrate the fruit
Malolactic fermentation in 100% new “fine grain” French oak barrels from Baron, followed by 12 months of aging.
Racking off the lees after 6 months.
No fining and no filtering.
Vinification by plots.
Entire vinification process in small 400 liter oak barrels for a total of 4 weeks.
Whole bunch cold pre-fermentation maceration at 12°C for 5 days to extract aromas and hot post-fermentation maceration to concentrate the fruit
Malolactic fermentation in 100% new “fine grain” French oak barrels from Baron, followed by 12 months of aging.
Racking off the lees after 6 months.
No fining and no filtering.
Viticulture
3 hectares of vineyards. 1 hectare is planted on the famous Pomerol plateau on limestone and gravel over an iron subsoil. 2 hec-tares are planted in the heart of Pomerol near the area known as Bourg Neuf on a sandy topsoil and deep limestone subsoil.
Blend: 90% Merlot, 10% Cabernet Franc.
Vine Age:5 years 15%, 30 years 15%, 40+ years 55%
High density plantings of 5,500 vines/hectare.
Traditional soil ploughing on the limestone/gravel plateau and grass growing between rows on the sandy plots.
Rigorous pruning with leaf thinning in July and green harvest in August.
Manual harvest with a rigorous sorting in the vineyards.
Blend: 90% Merlot, 10% Cabernet Franc.
Vine Age:5 years 15%, 30 years 15%, 40+ years 55%
High density plantings of 5,500 vines/hectare.
Traditional soil ploughing on the limestone/gravel plateau and grass growing between rows on the sandy plots.
Rigorous pruning with leaf thinning in July and green harvest in August.
Manual harvest with a rigorous sorting in the vineyards.
