Varieties

60% Merlot - 15% Cabernet Sauvignon - 15% Cabernet franc - 10% Malbec

Vineyard

Amongst our 46-ha vineyard of red grapes, old vines were selected because of their low yield (55 hL/ha), to make Château Laulerie. These vines, closely planted (5,000 per ha) using qualitative rootstocks adapted to the calcareous-clayish soil (3309, 101-14, 41B, RGM) are trellised in a Guyot system. Leaf plucking on the shaded side of the vines (East or North) favours excellent sanitary state and phenolic maturity of skins.

Vinification and winegrowing process

After de-stemming and crushing, the grapes were loaded to tanks to undergo a 4-week maceration. During fermentation were realized daily pumping-over, and also a "délestage" (rack-and-return) at the early stages of fermentation. The aim of these operations was to gradually and softly extract the grapes phenolic potential. This primary fermentation was followed by malolactic fermentation in tanks. The wine was then racked to new French oak barrels to be matured for 6 months, after what it was transferred to 50 hl oak tanks where it was aged for another 6 months. A natural refining with egg white was carried out after those 12-months. Maturation gave Château Laulerie time to open up, and to find its harmony with spicy aromas and tannins communicated by oak.

Wine analysis

Alc : 12,5% by vol. - Residual Sugar < 2 g/L - pH : 3,7 - Acidity : 3,1 g/L (H₂SO₄)

Tasting notes

The nose is very expressive, with dark red fruit and mixed spice aromas. The palate offers silky and round tannins, enlivened by an harmonious combination of oaky and fruity aromas which leads to a great refinement and balance.

Wine and food matches

Château Laulerie is particularly suitable with gamey meats, savoury dishes, duck, red meat and cheese or can just be enjoyed on its own. This wine will best be served at room temperature and to be given a little time to breathe. Domaine du Gouyat can be enjoyed now, but it will develop with age and may be cellared over the next 10 years.