Chateau Saint Romans, Bordeaux

Producer Note

The wine comes from a well reputed 45 hectare estate that can trace its history back to the 17th century. The average age of the estate's vines is 30 years; and its vineyards are mostly planted on the finest clay-limestone and gravel soils. The estate is predominantly Merlot with much care given to the vines which undergo careful pruning, de-budding, and green pruning to produce smooth, high quality wines.

Vineyard

The vineyard is situated on a plain, where the vines are Double Guyot trained and undergo careful pruning, de-budding and green harvesting in order to control the yields and concentrate the flavours in the berries. Spraying is carried out only when necessary. The soils are predominantly clay-limestone and gravel. This clayey-siliceous terroir imparts structure and the potential for ageing.

Winemaking

Fermentation took place in stainless steel tanks with the addition of enzymes. Pumping over and 'délestage' (rack and return) took place in order to increase the concentration and extraction of colour. The wine spent eight months in French oak barrels, imparting subtle complexity.

Tasting Note

A good quality drinking Claret, with an attractive nose of red-berries and black fruits complemented by subtle toasted notes. Supple and silky on the palate with mellow tannins and a smooth finish.

Serving Suggestion

An ideal partner for a rack of lamb or a Sunday roast with all the trimmings.

Grape

Merlot 70%, Cabernet Sauvignon 30%