Chateau Cantemerle 2006
- Producer Chateau Cantemerle
-
Blend
9% Cabernet Franc
40% Cabernet Sauvignon
44% Merlot
7% Petite Verdot - Country France
- Region Bordeaux
- Appellation Haut-Medoc
- UPC 4008049234420
Culture and Harvest
Pruning : Medoc double Guyot
Deleafing: face to face after flowering (berry set)
Grape thinning is done when the grapes are filling out
Green harvest occurs after changing of color (veraison)
Handpicked harvest with selective sorting in the vineyard
Deleafing: face to face after flowering (berry set)
Grape thinning is done when the grapes are filling out
Green harvest occurs after changing of color (veraison)
Handpicked harvest with selective sorting in the vineyard
Tasting notes
Probably one of the most beautiful Cantermerles of the decade, showing great potential. This is a powerful wine with an almost black color, and still developing great aromatic complexity. Its
opulence entirely covers the palate, with a clean and lively finish full of freshness.
Be sure to decant it two hours before serving but better yet, wait until 2012 and accompany it with roast beef and wild mushrooms.
A great wine for the future.
Be sure to decant it two hours before serving but better yet, wait until 2012 and accompany it with roast beef and wild mushrooms.
A great wine for the future.
Vineyard
87 ha under production
Silica and gravel soils of the quaternary era
58% Cabernet Sauvignon - 33% Merlot - 6% Petit Verdot - 3% Cabernet Franc
Average age of vines : 30 years
Vine density : 8300 plants per hectare
Silica and gravel soils of the quaternary era
58% Cabernet Sauvignon - 33% Merlot - 6% Petit Verdot - 3% Cabernet Franc
Average age of vines : 30 years
Vine density : 8300 plants per hectare
Vinification and Ageing
Total destemming
The grapes are hand-sorted before crushing
Fermentation: 6-8 days at 26 -28°C
Maceration: 28 -30 days
Ageing for 12 months in french oak barrels(medium toast) which 50% are new
An ultra light fining is done but no filtration occurs prior to bottling
The grapes are hand-sorted before crushing
Fermentation: 6-8 days at 26 -28°C
Maceration: 28 -30 days
Ageing for 12 months in french oak barrels(medium toast) which 50% are new
An ultra light fining is done but no filtration occurs prior to bottling
