CHATEAU VIGNELAURE RED
The red Chateau Vignelaure is a 'grand vin,' made from the finest hand-picked grapes from old vines; Cabernet Sauvignon, Syrah and Grenache. Each of the varieties is harvested and vinified separately, with a long maceration to extract maximum fruit-flavor and optimum level of tannins. Syrah brings spicy fruit to the wine, Cabernet provides structure and elegance, Grenache gives soft fruits and roundness. After primary fermentation the wine descends to a subterranean cellar, where it undergoes malolactic fermentation and matures one year or more in 1/3 new, 1/3 one-year-old and 1/3 two-year-old French and American small oak barrels. After a year or more the wine is botwtled, where it spends another 12-18 months before being released onto the market. While Chateau Vignelaure can be enjoyed on release, it has the capacity to improve and develop in bottle for ten years or more after the vintage. Magnums are available from every vintage ever made.
About the Estate:
Vines had been cultivated in the region for more than 2,000 years, but it wasn’t until the late 1960’s that Vignelaure took its present form. Founder Georges Brunet was the previous owner of Chateau La Lagune in Medoc. His vision was to establish a Medoc-style vineyard in Provence. He succeeded. 30km to the North of Aix-en-Provence and in the foothills of Mont Sainte Victoire, the 250 acre estate benefits from a late micro-climate, allowing grapes to ripen to perfect maturity. Vinification and cellaring combine traditional and modern vinification Back
