Chateau De Malle 2003

Chateau De Malle

The first traces of vines at Malle go back to the 15th Century. It is generally thought that until the middle of the 17th Century the white wines in the Sauternes region were actually dry wines, and the oldest known and direct reference to a vintage of sweet wines goes back to 1666. The 1855 classification served as confirmation of the great quality of the sweet white wine of Chateau de Malle.

The Vineyard

The vineyards are situated in the communes of Preignac and of Fargues. Only 28 hectares of the vineyard area of Chateau de Malle are dedicated to the making of Sauternes. The vines are planted on the undulating slopes of a plateau of medium altitude on gravelly clay soil on a siliceous sub-soil. The vines (69 % Semillon, 28 % Sauvignon and 3% Muscadelle) have an average age of between 30 and 40 years and are planted at a density of 6,600 vines per hectare.br> Each year the fruit of the vine patiently awaits the progressive invasion of the noble fungus called botrytis cinerea. The vintage, in accordance with tradition, is still brought in by hand by means of successive selective pickings. Each individual grape is only snipped off once it has achieved a perfect state of "roti”, that is to say, when it is shrivelled up and fully concentrated. Three to five pickings are usually necessary. This varies depending upon all the combined conditions for making great Sauternes. The average size of the vintage is minimal and is situated between 12 and 15 hectolitres per hectare.

Maturation

Maceration in stave wood oak barrels over a period of 14 to 18 months depending upon the character of the vintage. Bottling in April-May 2 or 3 years after the vintage. Minimum of 12 months rest.

Soil

the vines are planted on undulating slopes of a plateau of medium altitude on gravelly clay soil and siliceous sub-soil

The Cellars

Each grape variety is vinified separately. The grapes are immediately and directly pressed and the settling of the must takes about 10 hours. The fine lees are then re-introduced before fermentation commences in oak barrels. A third of these barrels are new each year. The barrels are topped up regularly and a racking takes place every three months.
Maturing of the wine in barrel lasts between 20 and 24 months. The wine is bottled at the Chateau 2 or 3 years after the vintage, depending on the character of the year.

Vinification

vinification of each grape variety separately. Settling of the must for 10 hours. Must on the fine lees before fermentation in the fermentation vats.