Château La Gaffelière 2021
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Description
The refinement and aromatic expression of a Saint-Emilion Premier Grand Cru Classé
The estate
Located to the south of the village of Saint-Émilion, Château La Gaffelière, Premier Grand Cru Classé de Saint-Émilion, boasts ancient origins. The discovery of mosaics during excavations confirmed the presence of vines on the estate as early as the Gallo-Roman era. Owned by the Malet Roquefort family for more than three centuries and located in the "golden triangle" between the hills of Châteaux Pavie and Ausone, Château La Gaffelière embodies the excellence of fine red Saint-Émilion wines.
The vineyard
A must-know reference among Saint-Emilion wines, Château La Gaffelière watches over a 22-hectare vineyard that is classified as a Premier Grand Cru Classé. This vineyard is located in 3 different areas. The famous asteriated limestone plateau, the clayey soils known as molasse de Fronsadais and the more siliceous soils at the bottom of the hill. Bearing a High Environmental Value certificate, the vineyard of Château La Gaffelière is managed using integrated viticultural practices and favours the most gentle intervention methods.
The vintage
The vineyard was under great stress throughout 2021 due to a cool start to the year, punctuated by periods of frost. The very unstable summer conditions reinforced mildew pressure. While September combined fairly cool temperatures with optimal sunshine, the mild weather in October was ideal for refining the ripening process, particularly for the Cabernet Franc varietal. The harvest was carried out in a plot-by-plot manner in order to harvest perfectly ripe and healthy grapes.
Vinification and ageing
The grapes are harvested by hand in small crates and placed in a cold room for 12 hours. A rigorous optical sorting enables the team to keep only the best quality grapes, which are then vinified by parcel in thermo-regulated stainless steel vats filled by gravity flow. Alcoholic fermentation with pumping over and punching down. Malolactic fermentation in vats (75%) and barrels (25%). Vatting for 25 to 30 days. Aged for 14 to 16 months in French oak barrels (60% new oak).
The blend
Merlot (58%)
Cabernet Franc (42%).
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