x
  • Weather

    12° C Light rain
  • Time

    06:59 AM
  • Wine average?

    95 Tb
  • Country Ranking?

    135
  • Region Ranking?

    68
  • Popularity ranking?

    207

News

The 2014 Harvest Report

After the spectacular film of the Pichon Baron harvest, I thought the best way to give you some idea of how things went in the other properties would be to talk to the individual directors of each property and ask them to give us their view on how things went in 2014.

Marielle Cazaux, Château Petit-Village, Pomerol:

“The excellent arrière saison of this vintage enabled us to harvest à la carte. We were able to wait for the skins to become finer and for the pips to ripen gently.

We began the Merlots on 23 September for the parcels of younger vines. The older vine Merlots were harvested between the 28th and the 30th September. Finally the Cabernets Franc and Sauvignon were harvested on the 6th and 8th October.

The aromatic profile of the Merlots is about freshness for the younger parcels, and ripe fruit for the older vines. We have a lovely concentration of tannins and the post fermentation maceration gave a lot of depth to the wines. The Cabernets are seductive and very well structured. Their maceration finished just recently.

This is a very lovely vintage, with beautiful equilibrium in the wine. Young wood will be integrated at around 50 to 60% to preserve the fruit. Yields were pretty low at 30 hectolitres per hectare, but the quality is there!”

“The excellent arrière saison of this vintage enabled us to harvest à la carte. We were able to wait for the skins to become finer and for the pips to ripen gently.

We began the Merlots on 23 September for the parcels of younger vines. The older vine Merlots were harvested between the 28th and the 30th September. Finally the Cabernets Franc and Sauvignon were harvested on the 6th and 8th October.

The aromatic profile of the Merlots is about freshness for the younger parcels, and ripe fruit for the older vines. We have a lovely concentration of tannins and the post fermentation maceration gave a lot of depth to the wines. The Cabernets are seductive and very well structured. Their maceration finished just recently.

This is a very lovely vintage, with beautiful equilibrium in the wine. Young wood will be integrated at around 50 to 60% to preserve the fruit. Yields were pretty low at 30 hectolitres per hectare, but the quality is there!”

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History

Château Petit-Village is a jewel set in the highest part of the magnificent terroir of the Pomerol plateau, on deep gravel and clay soils with a ferrous base in the heart of the appellation.

The past few years have seen major renovations and changes at Château Petit-Village. Significant replanting of the vineyard had occurred, with the long term aim of maximising quality. Short term this means that quantities of Château Petit-Village are lower than before, production of the Grand Vin coming only from the best old vine production. The winery has been completely rebuilt, with a new vatroom of concrete vats of varying sizes designed exactly for our terroir, that enable us to vinify each small parcel separately.

These changes have begun to bear fruit, with the significant improvement in quality of the wines of the property in recent years already remarked upon by the world’s wine press.

The wines of Château Petit-Village are fresh and balanced with remarkable intensity of fruit and all the incomparable richness and finesse of the greatest wines of Pomerol.

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Vineyards

Producing a great wine involves an infinite capacity for taking pains, an obsessive attention to hundreds of small details.

All year round, the team at Château Petit-Village carefully carries out all the traditional work on the vines, such as pruning and shoot removal, leaf stripping and green harvesting, to make sure there are fewer grapes in each bunch, but that those grapes are more concentrated in substance and tannins.

This work demands care and precision and is carried out with the greatest respect for the soil and the environment. A combination of analyses and tasting sessions determines when harvesting should start. The grapes are picked bunch by bunch, by hand, in 30-kilo trays. The harvesters make their way down the rows of vines, only picking the grapes when they are perfectly ripe. In fact there are two sorting processes: one when the grapes are picked from the vines and the second on the sorting table when the harvest enters the vat-house.

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Winemaking

When the harvest is brought into the vat-house, it has already beensorted carefully. Any damaged or insufficiently ripe grapes are eliminated. Then there is a second sorting process before they are de-stemmed and lightly crushed.

Then comes meticulous plot-by-plot vinification for 25 days in temperature-controlled vats that allow personalised handling. From 2007 onwards, we also started pigeage. This involves pushing the cap of solids down into the grape must to extract all the substances from the grapes gently. It is an excellent way of extracting all the substance and colour without being too rough on the grapes. After the malolactic fermentation stage, all the wines are carefully matured in oak casks – of which 70% are new – for about 15 months.

The whole of the process is guided by our vision and our respect for the terroir in its fullest expression.

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