Technical data

Organic Certified by FR-BIO-10.

Harvest dates
28/09 to 14/10/2021
Yield
30 hl/ha
Winemaking
in wooden vats for 29 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (40%) on the lees for 15 months. No fining
Bottling
Château-bottled on the 31 May & 1st June 2023
Blending
35% Merlot, 45% Cabernet Franc, 20% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
02/09 and 04/09/2020
Yield
 17 hl/ha
Winemaking
Pneumatic pressing. Alcoholic fermentation in stainless steel vats. 
Ageing
80% in stainless steel vats and 20 % in oak barrels (15% new) for 6 months. 
Bottling
Château-bottled on the 28th of April 2021.
Blending
100% Sauvignon Blanc
Alcoholic degree
14.5%

Technical data

Organic Certified by FR-BIO-10.

Harvest dates
17/09 to 29/09/2020
Yield
 32.5 hl/ha
Winemaking
in wooden vats for  32 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (50%) on the lees for 16 months. No fining
Bottling
Château-bottled in May 2022 (11/05 to 13/05)
Blending
55% Merlot, 30% Cabernet Franc, 15% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
17/09 and 18/09/2019
Yield
44 hl/ha
Winemaking
Pneumatic pressing. Alcoholic fermentation in stainless steel vats. 
Ageing
80% in stainless steel vats and 20 % in oak barrels (25% new) for 6 months. 
Bottling
Château-bottled on the 8th of July 2020.
Blending
100% Sauvignon Blanc
Alcoholic degree
13.5%

Weather conditions

The 2019 vintage got off to a mixed start: January was the only really cold month of a particularly dry winter, followed by unusually mild weather in February and March with exceptional sunshine, leading to early bud break.

The arrival of spring saw cool temperatures accompanied by frequent rainfall, slowing down vine growth. Flowering was nevertheless quick and even throughout our terroirs.

The first day of summer, on 21 June, marked the beginning of an exceptionally hot period with above-average temperatures.

July was also one of the three hottest months of the past 30 years…

However, excessive water stress did not occur thanks to water reserves that had been reconstituted in early spring. Furthermore, our vineyards benefit from deeply-rooted vines and excellent soil covering management.

Scattered showers in the last week of July brought about moderate hydric stress conducive to even véraison (colour change), as was the case in 2018.

Several showers in early September enabled the grape skins to finish ripening with very good homogeneity.

The month of September was exceptional, with alternating warm days and cool nights, favouring rich aromas and tannins. The low PH of our terroirs helped obtain perfect balance between sugar and acidity.

The harvest began on 12 September and ended on 7 October, with no stress whatsoever!

Our Merlots were particularly successful, marked by fruity notes and the minerality of our clay-limestone terroir, enhanced by the incredibly expressive and spicy Cabernet Franc.

As for our two white wines, Le Blanc d’Aiguilhe and White Clos Marsalette, intensity and freshness are the watchwords of this very generous vintage!

Technical data

Organic Certified by FR-BIO-10.

Harvest dates
19/09 to 07/10/2019
Yield
51 hl/ha
Winemaking
in wooden vats for 35 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (60%) on the lees for 16 months. No fining
Bottling
Château-bottled in from the 3rd to the 6th of May 2021
Blending
49% Merlot, 39% Cabernet Franc, 12% Cabernet Sauvignon
Alcoholic degree
14%

Weather conditions

The 2019 vintage got off to a mixed start: January was the only really cold month of a particularly dry winter, followed by unusually mild weather in February and March with exceptional sunshine, leading to early bud break.

The arrival of spring saw cool temperatures accompanied by frequent rainfall, slowing down vine growth. Flowering was nevertheless quick and even throughout our terroirs.

The first day of summer, on 21 June, marked the beginning of an exceptionally hot period with above-average temperatures.

July was also one of the three hottest months of the past 30 years…

However, excessive water stress did not occur thanks to water reserves that had been reconstituted in early spring. Furthermore, our vineyards benefit from deeply-rooted vines and excellent soil covering management.

Scattered showers in the last week of July brought about moderate hydric stress conducive to even véraison (colour change), as was the case in 2018.

Several showers in early September enabled the grape skins to finish ripening with very good homogeneity.

The month of September was exceptional, with alternating warm days and cool nights, favouring rich aromas and tannins. The low PH of our terroirs helped obtain perfect balance between sugar and acidity.

The harvest began on 12 September and ended on 7 October, with no stress whatsoever!

Our Merlots were particularly successful, marked by fruity notes and the minerality of our clay-limestone terroir, enhanced by the incredibly expressive and spicy Cabernet Franc.

As for our two white wines, Le Blanc d’Aiguilhe and White Clos Marsalette, intensity and freshness are the watchwords of this very generous vintage!

Technical data

Harvest dates
13/09 and 14/09/2018
Yield
44 hl/ha
Winemaking
Pneumatic pressing. Alcoholic fermentation in stainless steel vats. 
Ageing
80% in stainless steel vats and 20 % in  oak barrels (7% new) for 6 months. 
Bottling
Château-bottled on the 10th of May 2019.
Blending
100% Sauvignon Blanc
Alcoholic degree
13%

Technical data

Organic Certified by FR-BIO-10.

Harvest dates
17/09 to 04/10/2018
Yield
35 hl/ha
Winemaking
in wooden vats for 35 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (50%) on the lees for 16 months. No fining
Bottling
Château-bottled in May 2020 (from 25th to 27th)
Blending
50% Merlot, 35% Cabernet Franc, 15% Cabernet Sauvignon
Alcoholic degree
14,5%

Weather conditions

2018 will be remembered as a year full of contrasts: winter and spring were among the mildest and wettest ever recorded, followed by the hottest and driest summer for the past 15 years…
The winter was grey and exceptionally rainy, resulting in early but generous bud break in mid-April.
Mild temperatures in spring led to quick and even flowering, with little coulure (shot berries). Relentless precipitations continued into spring, which certainly put our nerves to the test!
The heavy rainfall nevertheless had the advantage of raising the water table, enabling the vines to cope with the exceptional weather conditions during summer.
The profile of this vintage did indeed change radically from mid-July onwards…
Fruit set and bunch closure took place under very favourable conditions thanks to a warm, dry summer.
The very low rainfall brought about moderate water stress conducive to even véraison (colour change).
However, excessive water stress did not occur because water reserves had been reconstituted in the early part of the year. Furthermore, our vineyards benefit from deeply-rooted vines and excellent soil covering management.
The wide variations in daytime and night-time temperatures during August and September accounted for the very harmonious development of aromas and tannins, while preserving freshness and fruitiness.
The month of October was cooler but just as sunny, conducive to the ripening of Cabernet Franc and several of our Cabernet Sauvignon grape varieties, particularly those grown on clay-limestone soil.
An outstanding Indian summer led to optimum harvest conditions, enabling our teams to pick perfectly ripe grapes at ease, with no stress whatsoever, from the 17th of September to the 5th of October.
Aromatic complexity, tannic richness, freshness, and minerality are the watchwords for this 2018 vintage!

Technical data

Harvest dates
The entire crop was picked on the 13th of September 2017
Yield
7 hl/ha
Winemaking
in stainless steel vats
Ageing
In oak barrels (30% new) on the lees for 9 months
Bottling
Château-bottled on the 28th of June 2018
Blending
80% Sauvignon Blanc, 20% Sémillon
Alcoholic degree
13,5%

Technical data

Organic Certified by FR-BIO-10.

Harvest dates
18/09 to 10/10/2017
Yield
16 hl/ha
Winemaking
in wooden vats for 30 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (55%) on the lees for 15 months. No fining
Bottling
Château-bottled in May 2019 (from 6th to 17th)
Blending
60% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon
Alcoholic degree
13,5%

Weather conditions

The winter and early spring were extremely mild and dry, in fact one of the driest of the century so far. This naturally led to quite uniform early budding, from the 26th of March in some of our plots, and an initial phase of rapid growth. 

In the second half of April, however, the weather changed with the arrival of an anticyclone marked by clear skies and a north-easterly wind. The air mass therefore cooled and temperatures fell fast.

The nights of the 27th and 28th of April were devastating, not only because of the intensity of the cold but also the vast area where it struck.

No region was spared: the only difference was the scale of the damage.

65% of the production at Château Canon La Gaffelière was affected, while at Clos de l’Oratoire it was 70%, Château Peyreau over 90%, and Château d’Aiguilhe 60%. Only La Mondotte was spared.

After the initial shock and despondency that an event like this causes, it was time to set to work. It was time to seriously take stock of the situation. What should we do? Prune? Rush to work without a plan? No. It was essential instead to take time, to wait, to watch and keep watching, and to weigh up the life force still present in the wood of the vines… and only then intervene and fight…

Marking the vines, taking action to prevent disease, analysing the petioles, applying liquid compost, etc. There was a great deal of work to be done - painstaking, but necessary for the future, working in the short term for a second generation of grapes.

Yes, that was what it was about… betting on the second generation of this 2-in-1 vintage.

After the frost, the weather in spring was radiant and almost summerlike. Temperatures above the seasonal norms, combined with a dry spell that lasted until the end of June, led to a quick and consistent flowering, starting on the 15th of May in the earliest plots!

While late June was very wet, summer was amazingly dry, exacerbating the water shortage of the winter, even in clay soils.

Rain at the beginning of September brought the grape skins to full maturity, and the ripening process was very uniform.

Painstaking work that marked the whole vintage reached its culmination during the harvest, with the combination of first and second-generation bunches: picking of the first-generation grapes began on the 14th of September, finishing on the 29th, while the second generation was harvested between the 3rd and the 10th of October

Technical data

Harvest dates
The entire crop was picked on 2 days: 16/09 and 19/09/2016
Yield
45 hl/ha
Winemaking
in stainless steel vats
Ageing
25% in stainless steel vats and 75% in oak barrels (30% new) on the lees for 8 months
Bottling
Château-bottled on the 21st of April 2017
Blending
60% Sauvignon Blanc, 40% Sémillon
Alcoholic degree
12,5%

Technical data

Organic Certified by FR-BIO-10.

Harvest dates
26/09 to 15/10/2016
Yield
42 hl/ha
Winemaking
in wooden vats for 32 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (60%) on the lees for 17 months. No fining
Bottling
Château-bottled in June 2018 (from 4th to 7th)
Blending
55% Merlot, 35% Cabernet Franc, 10% Cabernet Sauvignon
Alcoholic degree
14,5%

Weather conditions

This was a year with many twists and turns!

Winter was rather gloomy, as well as exceptionally mild and rainy. This led to early bud break from the 24^th to the 28^th of March (variable depending on the estate).

Beautiful, dry weather in the first week of June was accompanied by markedly above-average temperatures. This changed things considerably at the beginning of flowering, which was quick and even (starting on the 2^nd of June in the most early-maturing plots). 

However, the profile of the vintage changed radically as of the 20^th of June.

Temperatures returned to the seasonal average, although there were a few peaks above 35°C in mid-July. Fruit set and bunch closure took place under very favourable conditions.

The very dry weather brought about moderate water stress conducive to even véraison (colour change), which ended on the 15^th of August in late-maturing plots.

Nevertheless, excessive water stress did not occur because reserves had been reconstituted thanks to rainfall in the early part of the year. Furthermore, the von Neipperg vineyards have deeply-rooted vines and excellent soil covering management.

The diurnal temperature difference in August and the first two weeks in September accounted for the very harmonious development of aromas and tannins.

It rained on the 13^th and 30^th of September, giving a boost to ripening. The grapes already had an attractive freshness and fruitiness at this time!

The month of October was cooler, but still very sunny, which enabled our Cabernet Franc and (rare) Cabernet Sauvignon grapes to ripen perfectly.

Technical data

Harvest dates
The entire crop was picked on 2 days: 08/09 and 14/09/2015
Yield
46 hl/ha
Winemaking
in stainless steel vats
Ageing
20% in stainless steel vats and 80% in oak barrels (30% new) on the lees for 8 months
Bottling
Château-bottled on the 12th of April 2016
Blending
65% Sauvignon Blanc, 35% Sémillon
Alcoholic degree
13%

Technical data

Organic Certified by FR-BIO-10.

Harvest dates
19/09 to 06/10/2015
Yield
37 hl/ha
Winemaking
in wooden vats for 30 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (55%) on the lees for 17 months. No fining
Bottling
Château-bottled in June 2017 (from 26th to 28th)
Blending
55% Merlot, 38% Cabernet Franc, 7% Cabernet Sauvignon
Alcoholic degree
14%

Technical data

Harvest dates
The entire crop was picked on 2 days: 11/09 and 12/09/2014
Yield
46 hl/ha
Winemaking
in stainless steel vats
Ageing
20% in stainless steel vats and 80% in oak barrels (30% new) on the lees for 9 months
Bottling
Château-bottled on the 4th of May 2015
Blending
70% Sauvignon Blanc, 30% Sémillon
Alcoholic degree
13.5%

Technical data

First vintage Organic Certified by FR-BIO-10.

Harvest dates
25/09 to 09/10/2014
Yield
24 hl/ha
Winemaking
in wooden vats for 35 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (70%) on the lees for 17 months. No fining
Bottling
Château-bottled on the 1st of June 2016
Blending
55% Merlot, 37% Cabernet Franc, 8% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
The entire crop was picked on 2 days: 26/09 and 27/09/2013
Yield
43 hl/ha
Winemaking
in stainless steel vats
Ageing
20% in stainless steel vats and 80% in oak barrels (30% new) on the lees for 9 months
Bottling
Château-bottled on the 12th of June 2014
Blending
50% Sauvignon Blanc, 50% Sémillon
Alcoholic degree
12.5%

Technical data

Harvest dates
27/09 to 09/10/2013
Yield
10 hl/ha
Winemaking
in wooden vats for 25 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (70%) on the lees for 15 months. No fining
Bottling
Château-bottled on the 15th of April 2015
Blending
70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon
Alcoholic degree
14%

Technical data

Harvest dates
19/09 to 21/09/2012
Yield
43 hl/ha
Winemaking
in stainless steel vats
Ageing
20% in stainless steel vats and 80% in oak barrels (40% new) on the lees for 9 months
Bottling
Château-bottled on the 10th of June 2013
Blending
57% Sauvignon Blanc, 43% Sémillon
Alcoholic degree
12.5%

Technical data

Harvest dates
03/10 to 11/10/2012
Yield
28 hl/ha
Winemaking
in wooden vats for 32 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 15 months. No fining
Bottling
Château-bottled in March 2014 (24/03 to 25/03)
Blending
50% Merlot 50% Cabernet Franc
Alcoholic degree
13.5%

Technical data

Harvest dates
29/08 to 30/08/2011
Yield
43 hl/ha
Winemaking
in stainless steel vats
Ageing
20% in stainless steel vats and 80% in oak barrels (30% new) on the lees for 9 months
Bottling
Château-bottled in May 2012
Blending
50% Sauvignon Blanc, 50% Sémillon
Alcoholic degree
13.5%

Technical data

Harvest dates
20/09 to 26/09/2011
Yield
33 hl/ha
Winemaking
in wooden vats for 28 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 15 months. No fining
Bottling
Château-bottled in May 2013 (30/09 to 31/09)
Blending
60% Merlot 32% Cabernet Franc 8% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
05/10 to 20/10/2010
Yield
28 hl/ha
Winemaking
in wooden vats for 32 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (70%) on the lees for 17 months. No fining or filtering
Bottling
Château-bottled in April 2012
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
14.5 %

Technical data

Harvest dates
01/10 to 10/10/2009
Yield
34 hl/ha
Winemaking
in wooden vats for 35 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 17 months. No fining or filtering
Bottling
Château-bottled in April 2011
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
14%

Technical data

Harvest dates
06/10 to 22/10/2008
Yield
24 hl/ha
Winemaking
in wooden vats for 30 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 17 months. No fining or filtering
Bottling
Château-bottled in May 2010
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
13%

Technical data

Harvest dates
02/10 to 11/10/2007
Yield
32 hl/ha
Winemaking
in wooden vats for 28 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 17 months. No fining or filtering
Bottling
Château-bottled in May 2009
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
21/09 to 03/10/2006
Yield
35 hl/ha
Winemaking
in wooden vats for 30 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2008
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
14%

Technical data

Harvest dates
26/09 to 09/10/2005
Yield
30 hl/ha
Winemaking
in wooden vats for 32 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in Mai 2007
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
14%

Technical data

Harvest dates
04/10 to 18/10/2004
Yield
37 hl/ha
Winemaking
in wooden vats for 30 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in June 2006
Blending
50% Merlot 45% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
15/09 to 25/09/2003
Yield
17 hl/ha
Winemaking
in wooden vats for 23 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2005
Blending
45% Merlot 50% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13%

Technical data

Harvest dates
25/09 to 07/10/2002
Yield
15 hl/ha
Winemaking
in wooden vats for 21 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2004
Blending
70% Merlot 25% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
01/10 to 10/10/2001
Yield
21 hl/ha
Winemaking
in wooden vats for 25 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (85%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2003
Blending
50% Merlot 45% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
22/09 to 04/10/2000
Yield
29 hl/ha
Winemaking
in wooden vats for 26 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2002
Blending
50% Merlot 45% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
26/09 to 04/10/1999
Yield
22 hl/ha
Winemaking
in wooden vats for 24 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2001
Blending
60% Merlot 35% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
27/09 to 05/10/1998
Yield
24 hl/ha
Winemaking
in wooden vats for 25 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2000
Blending
50% Merlot 45% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Technical data

Harvest dates
22/09 to 08/10/1997
Yield
21 hl/ha
Winemaking
in wooden vats for 28 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (100%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 1999
Blending
75% Merlot 25% Cabernet Franc
Alcoholic degree
13%

Technical data

Harvest dates
05/10 to 14/10/1996
Yield
32 hl/ha
Winemaking
in stainless steel vats for 32 days. Extraction by pumping-over
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 1998
Blending
58% Merlot 30% Cabernet Franc 12% Cabernet Sauvignon
Alcoholic degree
13%