Vineyard

The 23 hectares of the vineyard are run following a process de ned by the needs of sound and sustai- nable development, full food safety and respect for the environment.

Vine variety

65% Merlot is variety of grape is resistant and thrives on calcareous clay soil. It results in supple wines with notes of red fruit.

29% Cabernet Sauvignon Ideal for richly coloured, complex, tannic and structured wines with notes of black fruit and violet.

5% Cabernet Franc Subtle aromas of little red fruit, such as raspberries and delicate tannins are the hall- marks of this variety of grape.

1% Petit Verdot This gives a deep and intense colour to the wine with strains of spices and violet and very rich tannins.

Harvesting

The new, state of the art gravity ow process was inaugurated with the 2016 harvest. ere is no need for a pump at this stage. At reception, the harvest is sent to a roller sorting table by a conveyor belt. e grapes are then moved to the cellar vats in small basins with inclined bases that are forkli ed above the vat chimneys. From there, the grapes slide gently down a slope into the vats. Processing the harvest in this way means that the vinification will be done with undamaged grapes, ensuing a better expression of their aromas while maintaining their colour and tannins.

Vinification

The vinification process is traditional. All recipients are inerted from the start. Neutral gas, such as carbon dioxide or nitrogen are used to protect must and wine from the oxidation of the aromas and colours. 2 to 4 times a day, unballasting extracts red pigments and tannins all through alcoholic fermentation . This gentle extraction keeps the fruity aspect and the quality of tannins.

The first fermentation, called alcoholic fermentation is the transformation of the grapes’ sugar into alcohol with yeast. This is done at a temperature of 27 - 28°C, to enhance their action and to preserve the fruity aromas of the grapes. The fermentation is monitored every day by tastings to best be able to control the vinification and the extraction of colouring agents and tannins.

Les vins réalisent une deuxième fermentation communément appelé « malo ». Cette fermentation malolactique transforme l’acide malique en acide lactique grâce à des bactéries lactiques. Elle permet un assouplissement du vin par diminution de l’acidité et une stabilisation microbienne. The second fermentation that the wine goes through is called «malo». This malolactic fermentation transforms malic acid into lactic acid through lactic bacteria. This enables the wine to soften by diminishing the acidity and microbian stabilisation. By the end of these two fermentations, one has what is called «vin jeune», or «young» wine.

Blending

The blending of the di erent batches is done in collabo- ration with an oenologist.

A first blending is done in December. This way one can adapt the wine/cask tandem.

The final blending is done at the end of the cask ageing process

Ageing

The entire harvest is aged in French oak casks, one third of which are new, and renewed every year.

The ageing process lasts from 12 to 14 months, depen- ding on how the wine evolves.

The tasting of the batches is done every month to be sure the ageing goes well.

Bottling

Le wine is bottled about 18 months after the harvesting.

Before that, some preparatory measures must be taken.

The wine must be clear and stabilised before being bottled.

Château Duplessis