Les Allees de Cantemerle, Haut Medoc

Tasting Note

The wine shows attractive blackcurrant and tobacco aromas which are the dominant characteristics of its terroir. In the mouth its tannins are marvellously silky, with an expansive finesse and freshness producing a well-knit, ethereal wine. It possesses an aromatic potential that a little patience and good cellaring will soon reveal.

Producer Note

Following enormous investment and changes both in the winery and vineyard management, Château Cantemerle (5th classed growth) is now proud of its heritage and justified place in the 1855 classification. The Château is home to three temperature-controlled vat rooms with a total capacity of 8000 litres. This includes a wooden vat room for old vines, a stainless steel vat room mainly used for young vines, and cement vat used for blending. The adjoining cellars are all air-conditioned and house around 2,000 barrels. The second wine of Chateau Cantemerle comes mainly from the château’s young vines and is made like its elder brother. Les Allées de Cantemerle has the same personality as the grand vin but is ready to drink earlier.

Vintage

Generous flowering took place followed by a hot, dry early summer. August was slightly cooler and damper, followed by good weather in September enabling the grapes to reach full maturity. Generally the harvest took place earlier than the previous year. 2015 has been cited as a great modern Bordeaux vintage of excellent quality. 

Vineyard

Double Guyot trained vines with an average age of 30 years. Planting density is 9,600 vines per hectare with yields of 50 to 55 hectolitres per hectare. De-leafing and thinning out to encourage the vines to reach optimum maturity.

Winemaking

The grapes are hand-sorted before de-stemming and crushing. Fermentation lasts 6-8 days at 26º-28ºC followed by maceration for 28 -30 days. Aged for 12 months in French oak barrels (medium toast) of which 20% are new. An ultra light fining is done but no filtration occurs prior to bottling.

Serving Suggestion

Roast and grilled red meats.

Grape

Cabernet Sauvignon 61%, Merlot 29%, Cabernet Franc 10%