Chateau L’Embrun, Blaye AC

Description

Chateau L’Embrun is a Bordeaux red wine from the Blaye AOC. It is a blend of Merlot, Cabernet Sauvignon and Malbec.

Chateau L’Embrun is at the forefront of the quality revolution in Blaye. It is located in the district of Berson, east of Blaye on beautiful, south-facing slopes. This beautiful estate was previously known as Château Coulandeau. It was purchased by Franck Fourcade, who also owns Chateau Chasserat in the same area, in 2001. Today grapes from the Embrun vineyard go into the wines of Chateau Chasserat.

In years gone by the appellation of Cotes de Blaye was better known for its white wine rather than its red wines, it was an area known for producing lighter-style, fruity quaffing reds dominated by Merlot. The vineyards are located on the right bank of the River Gironde surrounding the Côtes de Bourg. In 2000 the new Blaye Appellations d’origine contrôlée (AOC) was created with the intention of improving wines from this area – the new laws require 11% alcohol by volume rather than 10.5%, maximum yields have been reduced and new plantings have an increased vine density. It is also an exclusively red wine-producing appellation. All of these changes helped to produce more concentrated, complex wines. Blaye AC wines are known for their good quality and value, often providing a more affordable alternative to some of the more prestigious Bordeaux appellations.

Chateau L’Embrun’s vineyards 6 hectares of vineyards are approximately 35 years old and are planted with 70% Merlot, 25% Cabernet Sauvignon and 5% Malbec. The yields are limited to kept low at 50 hl/ha and grass is grown between rows. In the vineyard, there is de-budding, removal of vine-shoots by hand, leaf-removals and green harvest. The grapes are hand-harvested at full ripeness. The grapes undergo a period of cold maceration before fermentation to extract maximum fruit, tannins and colour.  Vinification is traditional in thermoregulated concrete vats. The wine undergoes micro-oxygenation during fermentations and is then allowed to undergo malolactic fermentation in barrels. The wine finally undergoes “cliquage” (macro-oxygenation) in the barrel. The wine is aged 12 months in new oak, half in one year old barrels. The wine is bottled 21 months after the harvest.