Chateau Bellevue 2008
- Producer Chateau Bellevue Bordeaux
- Blend 100% Red Bordeaux Blend
- Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC N/A
History
Recent changes: 2000: first vintage produced by manager Nicolas Thienpont and consultant Stephane Derenoncourt.
2007, Chateau Angelus acquired 50% of Château Bellevue.
History of the property: Chateau Bellevue, historically known as "the Fief of Bellevue" belonged to the Lacaze family from 1642 until 1938 and it is said that the Girondin Gaston Lacaze found refuge there during the French Revolution. The Chateau was the property of the de Conink and Pradel de Lavaux families, also owners of the historic negociant house of Horeau-Beylot. In September 2007, Chateau Angelus acquired a 50% share in the company. This purchase was motivated as much by the geographical situation of the chateau, next-door to Angelus, as well as chateaux Beasejour Duffau-Lagarrosse and Beau-Sejour Becot, as by the exceptional quality of its terroir. Already in 1938, Maurice de Bouard de Laforest wished to buy the property and seventy years later his children and grand-children have realised his dream. It is the de Lavaux family who hold the other half of the property. Together, the two families will carry on the work started in 2000 by Nicolas Thienpont and Stephane Derenoncourt. The promotion of the property will be reinforced by the dynamism of Chateau Angelus.
2007, Chateau Angelus acquired 50% of Château Bellevue.
History of the property: Chateau Bellevue, historically known as "the Fief of Bellevue" belonged to the Lacaze family from 1642 until 1938 and it is said that the Girondin Gaston Lacaze found refuge there during the French Revolution. The Chateau was the property of the de Conink and Pradel de Lavaux families, also owners of the historic negociant house of Horeau-Beylot. In September 2007, Chateau Angelus acquired a 50% share in the company. This purchase was motivated as much by the geographical situation of the chateau, next-door to Angelus, as well as chateaux Beasejour Duffau-Lagarrosse and Beau-Sejour Becot, as by the exceptional quality of its terroir. Already in 1938, Maurice de Bouard de Laforest wished to buy the property and seventy years later his children and grand-children have realised his dream. It is the de Lavaux family who hold the other half of the property. Together, the two families will carry on the work started in 2000 by Nicolas Thienpont and Stephane Derenoncourt. The promotion of the property will be reinforced by the dynamism of Chateau Angelus.
Winery Technical Data
Area: 6 ha 20
Varieties planted: 80 % Merlot 20 % Cabernet Franc Density: 6000 vines / ha, replantation at 7500 vines / ha
Soils: Clay-limestone soil on a south/southwest facing slope.
Average age of vines: 40 years
Vineyard practices: Traditional soil management: light ploughing and aeration of the soil with inter-row planting. Continual programme of vineyard renovation: grubbing-up and replantation with specific clones at higher density of plantation. Biological prevention against disease and pests. Numerous manual interventions: de-budding, leaf-thinning and green harvest. 100% hand-picked harvest.
Varieties planted: 80 % Merlot 20 % Cabernet Franc Density: 6000 vines / ha, replantation at 7500 vines / ha
Soils: Clay-limestone soil on a south/southwest facing slope.
Average age of vines: 40 years
Vineyard practices: Traditional soil management: light ploughing and aeration of the soil with inter-row planting. Continual programme of vineyard renovation: grubbing-up and replantation with specific clones at higher density of plantation. Biological prevention against disease and pests. Numerous manual interventions: de-budding, leaf-thinning and green harvest. 100% hand-picked harvest.
Vinification and ageing
Length of aging: 16 to 20 months
Barrels: 70 % new, 30 % 1 yr old
Other specifics: New harvest reception chain: 4 sorting tables; destemming but no crushing or pumping. Parcels vinified separately. Temperature controlled tanks with capability for punching down of cap. Indigenous yeasts. Malolactic fermentation in barrel. Stirring of lees after malolactic fermentation. Reductive aging on lees: first racking after 6 to 10 months (before summer), second racking one year later before bottling.
Barrels: 70 % new, 30 % 1 yr old
Other specifics: New harvest reception chain: 4 sorting tables; destemming but no crushing or pumping. Parcels vinified separately. Temperature controlled tanks with capability for punching down of cap. Indigenous yeasts. Malolactic fermentation in barrel. Stirring of lees after malolactic fermentation. Reductive aging on lees: first racking after 6 to 10 months (before summer), second racking one year later before bottling.
