Chateau Canon 2000
- Producer Chateau Canon
-
Blend
75% Merlot
25% Cabernet Franc - Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC 0 15643 79980 8
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Item# 1677-00
James Suckling
94pt
Robert Parker
90pt
Wine Enthusiast
96pt
Wine Spectator
93pt
Winery Technical Data
Appellation: 1er Grand Cru Classe B
Surface area of the vineyard: 22 hectares
Yield: 34 hectolitres per hectare
Terroir: Clay-limestone plateau
Exposure: South / South-West
Grape varieties: 70 % Merlot, 30 % Cabernet Franc
Density of plantation: 6 500 plants per hectare
Vineyard management: Double guyot pruning – Manual leaf thinning – Crop thinning before colour change – An environmentally – friendly spray programme.
Surface area of the vineyard: 22 hectares
Yield: 34 hectolitres per hectare
Terroir: Clay-limestone plateau
Exposure: South / South-West
Grape varieties: 70 % Merlot, 30 % Cabernet Franc
Density of plantation: 6 500 plants per hectare
Vineyard management: Double guyot pruning – Manual leaf thinning – Crop thinning before colour change – An environmentally – friendly spray programme.
Weather Conditions
Winter: Variable -January: wet and February: hot
Spring: April: Rainy - May & June were mild and dry
Flowering: From May the 26th until mid June
Summer: July: rainy - August: Hot and dry
During the harvest: Fine weather - dry
Spring: April: Rainy - May & June were mild and dry
Flowering: From May the 26th until mid June
Summer: July: rainy - August: Hot and dry
During the harvest: Fine weather - dry
Harvest
The harvests are done entirely by hands. A double selection is made: first the bunches are checked before cutting and then on stainless steel tables.
Merlot: September 22nd (young vines), from September 23rd to 27th
Cabernet Franc: September 28th and 30th
Cabernet Sauvignon: September 28th and 29th
Merlot: September 22nd (young vines), from September 23rd to 27th
Cabernet Franc: September 28th and 30th
Cabernet Sauvignon: September 28th and 29th
Vinification
- Alcoholic fermentation in thermo-regulated oak vats
- Malo-lactic fermentation done partly in new oak barrels, partly in stainless steel vats
- Ageing in oak barrels, of which 55 % are brand new, racking through the small bunghole at the bottom of the barrel every three months, fining with fresh egg whites and no filtering.
- Malo-lactic fermentation done partly in new oak barrels, partly in stainless steel vats
- Ageing in oak barrels, of which 55 % are brand new, racking through the small bunghole at the bottom of the barrel every three months, fining with fresh egg whites and no filtering.
