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Château la Gaffelière Saint-Émilion 2020
$115.00
Château la Gaffelière Saint-Émilion 2020
$115.00
Saint-Émilion Grand Cru Classé B
2020
75% Merlot
25% 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
Currently, the estate extends to over 32 ha including 22ha in 1st Grand Cru Classé.
Our plots are located on 3 different areas :
The asteriated limestone plateau : clay layers and green marls 3 to 5 meters thick jammed between two limestone bedrocks. The plateau rises 90m above sea level.
From the 16°C, limestone was extracted on a large scale ; the stones were used to build the Bordeaux monuments and mansions.
The hill side, south and south-west facing : it is a favourable position for vine growing because it combines a nice exposure for ripeness and a slope for a natural water drainage. Furthermore, the Fronsac molasse (clay subsoil) helps to regulate the water input and the mineral feeding of the plant.
The foot of the hillside : made of deep carbonates sands. This soil is fragile but healthy. It requires special care and a precise work to bring out the finesse of the grape.
VITICULTURE
Since 2000, we started an important replanting program. Now our vines are able to age peacefully to a median of 35 years.
Our work methods have evolved to offer an environment-friendly viticulture. Our agricultural methods are well thought-out and our actions sound in order to accommodate for the most gentle solutions.
The vines are pruned in Double and Single Guyot depending on the density of plantation. They are disbudded on every other bud in order to aerate the future crop. The pruned shoots are shredded in the row and contribute to the natural soil enrichment.
Between the rows, natural cover encourages the development of biodiversity, reduces erosion and has a positive impact on the vigour of the vine. The soils are worked mechanically.
Leaf stripping and green harvesting are meticulously done in order to bring maximum sun and a perfect ripeness.
The guiding thread of our work is the respect of the terroir and its grapes. We look for a ripe, full fruit. The tasting of berries remains an essential step in order to schedule the precise date of harvest for each plot.
The grapes are hand-picked into small crates and put straight into a cold storage (8°C) for one night.
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.
TASTING & FOOD PAIRINGS
97 points James Suckling
Deep and intense notes of plums and blackberries with dark chocolate, toasted spices, walnut, crushed graphite and wet stones. Full-bodied with layers of ripe, velvety tannins that flow in a firm stream throughout the palate. Very structured. Delicious chocolate-wrapped black and blue fruit with spiced character and a really long finish.
66 points Wine Enthusiast
Incredibly perfumed from the rich Cabernet Franc that gives this wine its real identity. A fine smoky character shines through the firm tannins. This and the wine's delicious fruits promise great things as it develops.
Food pairing: red meat, game, ripe cheeses.
*Please note the image is of a representative bottle. For pictures of the actual bottle please contact us.