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Château la Gaffelière Saint-Émilion 2018
$115.00
Château la Gaffelière Saint-Émilion 2018
$115.00
Saint-Émilion Grand Cru Classé B
2018
70% Merlot
30% Cabernet Franc
Region: Bordeaux
ESTATE HISTORY
Before the modern era of Chateau La Gaffeliere took hold, from all the ruins left behind by the ancient Romans, it is clear vines were cultivated here thousands of years ago.
Chateau La Gaffeliere has the unique distinction of being one of the oldest, family-owned vineyards in the St. Emilion appellation of Bordeaux. The family can trace their roots in the right bank all the way back to the 1400s.
The fifteenth-century Bordeaux chateau of La Gaffeliere might not have always been a winery. In fact, the chateau could have been used for a completely different purpose. It is possible that the chateau might have been a gaffeliere. A gaffeliere is translated from ancient French to a leper colony.
While parts of the estate date back to the 11th century, the true beginnings of La Gaffeliere as a winery started with the arrival of the Comte de Malet-Roquefort in the 17th century. They are responsible for the unique, Gothic-styled chateau that is easily visible from the main road leading to the Saint Emilion village.
By the 18th century, Chateau La Gaffeliere had earned a reputation for producing high-quality, St. Emilion wine. At some point in time, the vineyard was split with some of the land shifting to what became Canon La Gaffeliere, located just down the road.
Under the Malet-Roquefort family, for a period of time, the estate was known as La Gaffeliere Naudes. Eventually, the estate’s name changed and was shortened to just Chateau La Gaffeliere.
TERROIR
Vineyard: 38 hectares, of which 22 hectares of 1st Grand Cru Classé
Soil : limestone plateau, clay-limestone hillsides, more siliceous at the foot of the slopes
VITICULTURE
Pruning in single and double Guyot, grass cover between rows, leaf removal and green harvest. Hand picked into small crates. Certified High Environmental Value (HEV).
WINEMAKING
The grapes are kept for 12 hours in a cold room at 7°C before passing through the optical sorter. Vinification by parcel in stainless-steel temperature-controlled tanks, filled by gravity without sulfur. Alcoholic fermentation with pumping over and punching down.
Malolactic fermentation in tanks (75%) and barrels (25%). Maceration during 31 days for Merlot and 33 days for Cabernet Franc. Ageing in an average of 70% to 80% new, French oak barrels, where the wine remains on its lees for about 12 months.
TASTING & FOOD PAIRINGS
Pairs well with red meat, game, ripe cheeses.
*Please note the image is of a representative bottle. For pictures of the actual bottle please contact us.