The Estate

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Lycée viticole de Bordeaux-Blanquefort

Commune : Blanquefort

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In the Winery

 

Harvest : Mechanical with on-board sorting.

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Vinification :

• Vinification by separate grape varieties and by aromatic profile.

• Sulphiting at 4 g/hl. Bleeding of the first juices (10-20%).

• Alcoholic fermentation with 15g/hl yeast (F33).

• Cold maceration (8°C max) for 48 to 120 hours.

• Release once a day up to 1060 density.

• Sequential pumping over of 1.5 times the volume of the tank until 1030 density. Watering of the cap until the end of the alcoholic fermentation.

• Post-fermentation maceration at 30°C with oxygen injection according to the tasting.

• Run-off after 28-32 days.

• Malolactic fermentation at 20°C. Blending in January 2017.

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Élevage :

• Aged for 18 months : 12 months in wood for 75% of the volume, then 6 months in stainless steel tanks.

• New 225l French oak barrels (33%).

• Barriques of 1 wine (33%) - Barriques of 2 wines (33%).

• Racking at the end of the ageing period, then end of ageing in stainless steel tanks.

• Filtration on plates before bottling. Bottled in August 2018.

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Characteristic : 14,5° vol.

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Awards

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91/100 - Neil Martin - Vinous - London 2018

Gold Medal - Concours Général Agricole Paris 2019